Lettuce and Celery Salad w/ Blue Cheese Dressing

 

While channeling my inner Ansel Adams I took a black and white photo of myself with the Tetons in the background. Little did I know this rarely taken selfie would inspire treasured friends to send me a surprise gift containing all things in shades of grays. In addition to a vintage book of Ansel Adams photos, there was also a cookbook whose cover was in black and white contained in the thoughtfully filled box. The first book will definitely influence the photos I take on my upcoming return trip to the Tetons, while the second one immediately inspired me. Truth be told, I am a hard one to buy a cookbook for. Not only because I have an immense collection of more than five hundred cookbooks, but because I am rather fussy about which ones I want to own, which ones I think I will learn something from, and which ones contain recipes I want to make. From the moment I opened "Outside: Recipes for a Wilder Way of Eating" by English chef Gill Meller, I knew this was one of those 'rare' cookbooks. The first recipe to get my attention was the one for a Lettuce and Celery Salad with Blue Cheese Dressing. 

There were two things about this recipe that intrigued me. First, was the simplicity of a salad made with only Little Gems (or butter lettuce) and fresh summer celery. Never had I ever thought of creating a salad combining these two ingredients. Second, was the recipe for the blue cheese dressing. One made with an interesting combination of ingredients. Again, not ones I would have ever combined together with blue cheese. Never did I imagine a dressing made with blue cheese, garlic, Dijon mustard, honey, apple cider vinegar, creme fraiche, mayonnaise and extra-virgin olive oil could be so complexly flavorful. Nor did I ever think both the salad and the dressing would be ones I will be serving regularly when having friends for dinner. In other words, this will be the new 'house' salad. At least for now.

As luck would have it, my local Farmer's Market had freshly cut stalks of summer celery for sale. I took that as an omen. After gathering all of the other necessary ingredients, I made the salad and the dressing as soon as I got home. Because I couldn't wait. It took only one bite and I was in a rare state of salad euphoria. The savory blue cheese paired with the tart apple cider vinegar, sweet honey, subtle pungency of the garlic, the creaminess of the creme fraiche and mayonnaise, and richness of the extra-virgin olive oil created the most phenomenal dressing I had ever tasted. 

The Little Gem lettuce is the smaller, sweeter baby sibling of romaine. In addition to its' sweet, crisp flavor, it cradled the dressing perfectly. Because the dressing is a little on the 'thicker side, it definitely needs a 'heartier' lettuce to hold up to it, without smothering it. 

Last, but not least, were the sprinkling of toasted walnut halves over the salad. They added an earthy richness to the salad. A perfect finishing touch for this seemingly simple salad.

With the exception of adding a little more olive oil and slightly more apple cider vinegar, I made no other alterations to the dressing. I should point out that the dressing is on the thick side. If I had wanted it just slightly thinner, I would have added a little more olive oil or maybe a little milk. Make to your preferred consistency, but don't thin it too much or it will lose its' impact.

For the blue cheese I used one made by Point Reyes as it has a slightly creamy texture. If you can't find it at your favorite grocery store or cheese shop, ask for the creamiest blue cheese they sell. 

If you are a lover of beautiful, flavorful salads and a big fan of blue cheese, then this is the salad for you! Serve it with some grilled fish, chicken, or beef, a loaf of bread, and a bottle of wine or sparkling water. Finish your meal with your favorite dessert, preferably one using seasonal ingredients or made with chocolate. More than likely, when everyone leaves, they will go home remembering the salad.

Recipe

Lettuce and Celery Salad w/ Blue Cheese Dressing

Serves 4-6

Ingredients

5 to 6  ounces Little Gem or Butterhead Lettuce, had cut into medium sized pieces

5-6 stalks of fresh celery, cut into 1/4" pieces on the diagonal

Large handful of walnut halves, toasted

5 sprigs of chives, cut into half inch pieces

5 to 51/2 ounces of your favorite creamy blue cheese (see notes)

1 small garlic clove finely minced or grated

2 teaspoons of dijon mustard

2 teaspoons of pourable honey, plus more to taste

1 1/2 Tablespoons apple cider vinegar

2 Tablespoons creme fraiche

2 Tablespoons mayonnaise

3 Tablespoons of extra-virgin olive oil

Kosher or sea salt and black pepper to taste

Directions

1. Begin by making the dressing. Crumble the blue cheese into a medium sized bowl. Add in the garlic, honey, mustard, vinegar and a pinch of black pepper. Use a fork to mash into a coarse paste. Note: Do not get rid of all of the bits of blue cheese. 

2. Work in the creme fraiche and mayonnaise. Mix until well blended. 

3. Whisk in the olive oil until reaching desired consistency. Add salt to taste. Note: If you want your dressing slightly thinner add in some additional olive oil, one tablespoon at a time.

4. In a large bowl, add in the torn lettuce leaves and celery. 

5. Spoon half of the dressing over the mixture. Use your hands to gently coat the lettuce and celery. Transfer to your serving dish.

6. Sprinkle the chopped chives and toasted walnut halves over the salad.

7. Spoon small dollops of the remaining dressing over the salad. Lightly season with black pepper and Kosher or seal salt. Serve immediately. Note: You will have some left over dressing. Do not use it all on this salad.

Notes: (1) I used Point Reyes Blue Cheese. (2) Sour cream is the easiest substitute for creme fraiche, but it's not as rich and tangy. Whole foods usually carries creme fraiche.

Grand Tetons, Wyoming, May 2024

Spinach Artichoke Dip

Once the dog days of summer arrive here in the midwest, I make an attempt to avoid making anything requiring a long cooking time in a hot oven.  However, even in the heat and humidity, I still have cravings for 'hot' foods. There is something rather comforting, more satisfying about a hot dish. Whether it's the appetizer, the meal or the dessert, I am happy if one of those things are on the warm side. If it's something with a relatively short cooking time and moderate baking temperature, then I really don't mind turning on the oven. Being able to enjoy a 'hot' appetizer, one hearty enough to be a small meal, having a baking time around thirty minutes, and requiring an oven temperature of only 400 degrees (F) on a hot day is a guilty pleasure. And this delicious Spinach Artichoke Dip hits all the right notes.

It's been seven years since I shared the one and only Hot Spinach and Artichoke Dip recipe on the blog. But this newest one has less ingredients, is incredibly flavorful, slightly addictive, lighter, and just might be what a great spinach artichoke dip was meant to be. It's definitely worth making on a hot day! 

Shredded Monterey Jack and Parmesan cheeses, cream cheese, mayonnaise, sour cream, chopped spinach, chopped artichoke hearts, Kosher salt, and black pepper along with the zest and some of the juice of a Meyer lemon are all you need to create this divinely delicious dip. While artichoke hearts marinated in olive oil (but drained) might add more flavor than artichoke hearts packed in water (and drained), you can use either. You can grate your own cheese or buy packaged shredded cheese, although there will be a discernible difference in flavor between the two. If there is one thing you really shouldn't substitute, it's the Meyer Lemon. Why? Well, it's because Meyer lemons are less acidic, sweeter, and brighter in flavor compared to the everyday tart lemon variety. 

The entire recipe comes together in one bowl and requires only a whisk and spatula. For the best texture, begin by whisking the cream cheese, mayonnaise, and sour cream together until smooth and creamy. Then mix in all of the remaining ingredients until well blended.

Transfer the mixture to a buttered casserole dish, sprinkle with a little more cheese and bake for approximately 30-35 minutes in a preheated 400 degree (F) oven. While the Spinach Artichoke Dip is baking make your crostini on the grill. Or instead of serving the dip with some crostini, serve with tortilla chips, grilled naan, crackers, or even a sliced baguette. 

Because this creamy, flavorful, impressive Spinach Artichoke Dip doesn't require any seasonal ingredients, you can make it year round. With plenty of summer entertaining opportunities still remaining, you might not want to wait until cooler temperatures arrive to make it. It would be the perfect appetizer to serve if you are having friends over for an Olympic Watch party! It's guaranteed to be a gold winner!

Recipe

Spinach Artichoke Dip

Serves 8-10

Ingredients

10 ounce (287g) package of chopped frozen spinach, thawed and squeezed of any liquid

15 ounce (340g) jar of marinated artichoke hearts, drained and coarsely chopped

8 ounce (225g) package of cream cheese, room temperature

1/2 cup (56g) Monterey Jack cheese, shredded

1/2 cup (56g) Parmesan cheese, grated or shredded

1/4 cup (70g) mayonnaise

1/4 cup (70g) sour cream

Zest from a medium sized Meyer Lemon

1 Tablespoon Meyer Lemon juice, freshly squeezed

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Butter, for preparing the pan

Small handful of the grated cheeses for topping the dish before baking

Crostini, Grilled Naan, Tostitos, crackers or a sliced baguette for serving.

Directions

1. Preheat the oven to 400 degrees (F).

2. Butter a 9" round or 10" oval baking dish. Set aside. Note: Use a cast iron pan if possible.

3. In a large bowl, whisk together the cream cheese, mayonnaise and sour cream until smooth and creamy.

4. Add in the remaining ingredients. Use a spatula to blend.

5. Transfer the mixture to the prepared baking dish. Top with a small handful of some additionally grated or shredded Monterey Jack and Parmesan cheeses.

6. Place dish on a baking sheet and insert into the oven. Bake for 30-35 minutes or until lightly browned on top and heated through.

7. Remove from the oven and serve immediately. Note: The dip is still really good as it cools.

Notes: (1) Store any leftovers covered in the refrigerator. Reheat in the microwave. (2) Because there is less mayonnaise in this recipe as compared to the one shared years ago, it is lighter in taste. (3) You can make the Spinach Artichoke Dip early in the day. Cover and refrigerate. Remove from the refrigerator at least 15 minutes before placing in the preheated oven.

Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette

 

"When someone cooks for you, they are saying something. They are telling you about themselves: where they come from, who they are, what makes them happy." (Anthony Bourdain). Serving good food beautifully presented and enjoyed by everyone at the table has always made me happy. But making simple food look and taste like something you might find at a (really good) restaurant or see in a magazine gives me a level of excitement akin to taking in a breathtaking landscape or wandering through an antique store filled with early 19th century treasures. After ordering roasted bone marrow, not once but twice, while in Jackson Hole, Wyoming I was delirious. And not just because of the guilt-free moments of savoring the rush of fatty pleasure. It was discovering how unbelievably easy this sexy, rich, and impressive appetizer was to make. When the roasted bone marrow was spooned over some grilled bread and topped with either the gremolata or roasted tomato vinaigrette my taste buds were sent into a euphoric state. It might have been after the second bite when I decided Roasted Bone Marrow would become one of the happiest, most satisfying starts to my future dinner parties. 

It wasn't long after I returned home from the best-ever western adventure that set off to learn all I could about roasting bone marrow. As it turned out, high heat, Kosher salt, black pepper and fresh herbs (thyme being the one used most), beef marrow bones cut lengthwise, slices of grilled bread, and a cast iron pan was all that was needed to make one of those 'best things I ever ate' kind of dishes. 

Finding a source for the lengthwise cut beef bones was much easier than I thought it would be. Meat markets and butcher stores are the best places to find them. If you are lucky, they will already be cut lengthwise. If they aren't, kindly ask the butcher to cut them for you. Cutting the bones lengthwise is often called the canoe cut. This cut makes it easier to get at the roasted marrow with a spoon. You can roast bones cut crosswise (about 3 inches in height), but then you need one of those fancy spoons to get at the roasted marrow. Note: Approximately three pounds of beef bones will give you enough for two hearty, appetizer servings. 

The seasoned bones are roasted in an oven preheated to 450 degrees (F). Preheating is key as you want your oven to be really hot when you put your cast iron pan in the oven. Roasting time is short. Somewhere between 20-24 minutes. Or until the ivory white bones are lightly browned and only some of the fat from the marrow will be in the bottom of the pan. If cooked too long, too much fat will be rendered from the marrow. And you want as much marrow left in the bones as possible!

Before you roast your beef bones, make the gremolata and/or the roasted tomato vinaigrette. Again these are very easy to make. If you are making Roasted Bone Marrow for the first time, I highly recommend you make only the gremolata. Eating the roasted bone marrow on (good quality) bread lightly grilled along with the refreshing flavor of the gremolata best showcases the richness of the marrow.

If you have had roasted bone marrow before, serve it with both the gremolata and the roasted tomato vinaigrette. You won't be sorry. Neither will your guests.

If you are looking for a mouthwatering, impressive, decadent, irresistible appetizer, make this Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette. It happens to be one of those appetizers made with simple ingredients yielding insanely delicious results. There's a reason its' been enjoyed for centuries and has become a featured appetizer on the menus of some really great restaurants. Once you taste it, you will understand why.

Recipe

Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette

Serves 2 as an appetizer

Ingredients

3 pounds beef bone marrow, split lengthwise (recommend 5" to 7" inch pieces) - See notes

Kosher salt

Black Pepper

3 teaspoons freshly chopped thyme, divided

3/4 cup Italian parsley, minced

1 garlic clove, minced

Zest of a large sized lemon (about 2 teaspoons)

1/4 teaspoon Kosher salt

1 Tablespoon olive oil

24 cherry tomatoes

1 Tablespoon olive oil

1 large clove garlic, minced

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1 Tablespoon red wine vinegar

1-2 teaspoons sugar

Grilled baguette sliced on the diagonal or ciabatta slices (buy a good quality bread)

Directions

Roasted Bone Marrow

1. Preheat oven to 450 degrees (F).

2. In a medium-large sized cast iron pan, place the bones (cut side up) in. Season with Kosher salt, black pepper, and two teaspoons of the chopped thyme.

3. Roast for 20-24 minutes or until the bones are lightly browned. Note: Some of the fat will render from the marrow, but the majority of the marrow should stay in the bone.

4. Transfer roasted bone marrow to serving platter. Sprinkle with remaining one teaspoon of the chopped thyme (or with thyme sprigs).

5. Serve with grilled baguette or ciabatta slices and sides of gremolata and/or roasted tomato vinaigrette.

Gremolata

1. In a medium sized bowl, mix together the parsley, garlic, lemon zest, Kosher salt, pepper and olive oil. Stir to mix. Keep at room temperature until ready to serve. Note: Can be made shortly before or an hour before ready to serve.

Roasted Tomato Vinaigrette

1. In a medium sized skillet, heat the olive oil or medium-high heat. Add in the cherry tomatoes. Cook the tomatoes for about 3-4 minutes (or until they begin to soften). Note: If you can press down on the tomatoes and they start to break up, you are ready to add the additional ingredients.

2. Add in the minced garlic, salt, pepper, sugar and vinegar. Cook for another 2-3 minutes (stirring frequently).

3. Transfer the mixture to a small food processor. Process until the vinaigrette has a chunky, but blended consistency. Let cool before serving. Note: It can be made early in the day or the night before. Cover and refrigerate until ready to serve.

Notes

1. Most butcher shops sell split beef marrow bones. If the bones are left whole, ask your butcher to cut them, preferably lengthwise. 2. Instead of plating the roasted bone marrow, serve in the cast iron pan it was roasted in. Let everyone dip their bread in the drippings!

Mormon Row, Grand Teton National Park, May 2024

Elote Dip

 

Your gatherings are about to go from either good to great or great to epic. All thanks in large part to this spicy, creamy, intoxicating Mexican Street Corn Dip called Elote Dip. With fresh corn coming into season, this may be the one of the appetizers you put on repeat over the course of the next several months. Made with roasted corn, mayonnaise, freshly squeezed lime juice, hot sauce, red chili powder, garlic powder, Kosher salt, black pepper, chicken stock, sugar, freshly chopped cilantro and crumbled cotija cheese, this will be the appetizer everyone swoons over. While it's intended to be served with your favorite tortilla or plantain chips, you will be tempted to eat it with a spoon. 

Every time my friend Stacey posted her Elote Dip on Instagram, I wasn't just drooling, I repeatedly watched her post. Even without the benefit of tasting it, I believed her when she said it was one of those 'to die for' appetizers. As much as I wanted to rush out to the grocery store and gather all of the ingredients, I had to put my elote dip craving on hold until ears of fresh corn became available. If you have ever had elote before you know you cannot replicate it's flavors with frozen or canned corn. Not even the fire-roasted canned corn. 

For the absolute best flavor, roast unshucked corn on the grill until it's almost done (about 10 minutes). Then shuck the corn, return it to the grill (for about 5 minutes), and lightly char the kernals. You can find some alternatives to grilling the corn outdoors, however, because I have never tried any of those methods I can't promise they will have the same flavor of a cob roasted on the grill (gas or charcoal).

One of the beauties of this Elote Dip is that it can be made early in the day and heated in the oven before your guests arrive. Other than roasting the corn, this is a super easy appetizer to make. Everything comes together in just one bowl!

This creamy, spicy elote dip is craveworthy. Destined to be one of those appetizers completely devoured, you are bound to get multiple requests for the (your) recipe! 

Recipe

Elote Dip

Serves 6-8

Ingredients

6 ears of fresh corn, grilled, shucked, and lightly charred (see notes)

1 cup mayonnaise

1 Tablespoon Hot Sauce (e.g., Cholula or Tapatio)

2 Tablespoons freshly squeezed lime juice

3/4 - 1 teaspoon Kosher salt (begin with 3/4 and then taste before adding any more)

1/4 teaspoon garlic powder

1/4 teaspoon red chili powder

1 teaspoon black pepper

1 teaspoon sugar

1/4 cup chicken stock

3/4 cup cotija cheese, crumbled and divided

2 Tablespoons freshly chopped cilantro, divided

Smoked paprika, for finishing

Your favorite tortilla or plantain chips

Directions

1. Preheat oven to 350 degrees (F). 

2. Remove the kernals from the grilled corn.

3. In a medium sized bowl, combine the corn, mayonnaise, hot sauce, lime juice, Kosher salt, garlic powder, red chili powder, black pepper, sugar, chicken stock, 1/2 cup crumbled cotija cheese, and 1 tablespoon cilantro. Mix until blended.

4. Transfer the mixture to a skillet or baking dish. Baked for 20-25 minutes or until heated through.

5. Remove from the oven. Sprinkle with some smoked paprika. Top with the remaining 1/4 cup crumbled cotija cheese and remaining 1 Tablespoon chopped cilantro.

6. Serve with your favorite tortilla chips. Enjoy!

Notes: (1) Recipe inspired by one created by Jeff Smedstad, cookbook author and chef-owner Elote Cafe. (2) Roast the corn, still in the husks, over medium high heat for approximately 10 minutes. Remove the husks, return the corn to the grill and cook until the kernals are lightly charred (about 5 minutes). Turn the cobs so the corn is completely charred. Let the corn cool slightly before removing the kernals. (3) The dip can be made ahead early in the day or the day before. Remove your baking dish approximately 20 minutes before placing in the preheated oven. (4) Buy a wedge of cotija cheese and crumble it yourself. Don't buy the finely grated cotija cheese.

Crudités Platter with Herby Ranch Dip

 

Crudités (crew-dee-tah) are nothing more than a platter of fresh, raw vegetables, cut into strips or bite-sized pieces and served with a dip. Filled with a variety of colors and textures, an artfully, beautifully arranged crudité platter is an elegant, show-stopping upgrade of the classic vegetable tray. With the summer entertaining season quickly approaching, sometimes the simplest thing to make is the absolute best thing to make. 

The beauty of a crudités platter is that there are no rules for which raw vegetables to use. Make it as colorful, flavorful, and textured as you like. The only thing to keep in mind is that a variety of seasonal vegetables can be the most visually appealing as well as most appetizing. Although a platter of similarly colored vegetables can also be equally eye-catching.

Until the Farmer's Market season opens near me, I generally like to source my fresh vegetables from Trader Joe's, Whole Foods, and/or my local grocery store. Baby and/or tri-colored carrots, peeled and sliced lengthwise in half, as well as Persian (baby) cucumbers (unpeeled) are perfectly sized delicious bites.

Making your own homemade Herby Ranch Dip can take any platter from ordinary to extraordinary. This quick and easy creamy dip is destined to be one of your favorites. You can easily turn this platter from a one dip to a two dip one by adding a bowl of homemade hummus or your favorite store bought one. 

Once you make this Crudités Platter with Herby Ranch Dip you might not be able to make it any other way. Quite possibly it might be one of those 'vegetable' platters quickly devoured at your next gathering. 

Recipe

Crudités Platter with Herby Ranch Dip

Serves 8-10

Ingredients

1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon Kosher salt
1/2 teaspoon black pepper

3-4 Persian Cucumbers, unpeeled and sliced in lengthwise wedges

1 large bunch of tri-colored or baby carrots, peeled and cut lengthwise

5-6 radishes, cut in half or quarters

8-10 broccolini stalks

1 small head of purple cauliflower

12-14 sugar snap or shelled English peas, several cut to expose the peas

Other optional vegetables: celery stalks, tri-colored cherry tomatoes, blanched asparagus

Optional garnish: edible flowers, mint sprigs

Directions

1. In a medium sized bowl, combine all of the dip ingredients. Cover and chill for at least 4 hours (or overnight) before serving. Transfer the dip to your serving bowl just before serving.

2. On a large platter or cutting board (14" or 16" long), begin to layer the vegetables, in no particular order. Starting from the outside of the board and working toward the bowl holding the dip. Keep in mind the variation between the colors, sizes and shapes as you arrange the vegetables.

3. Arrange the cut radishes, cut sugar snap peas and cherry tomatoes (if using) on top.

4. Top with edible flowers and/or mint sprigs, if using.

5. Serve immediately.

Notes: (1) The platter can be made several hours ahead. Cover and keep chilled in the refrigerator. (2) If you wanted to serve two dips with the vegetables a homemade hummus.

Pimento Cheese with Red Pepper Jelly

 

Ten years ago I shared a recipe for Pimento Cheese. And for the past decade it's been my go-to recipe. Not unlike most 'firsts', it will always be a favorite. However, on a fun-filled, bourbon tasting inspired girl's trip to Louisville, Kentucky last week I discovered a twist on this beloved, classic spread. While having cocktails before dinner at Proof on Main, one of my friends ordered the pimento cheese appetizer. Considering the 150th running of the Kentucky Derby was just two weeks away, it couldn't have been a more perfect choice. Served in small canning jars, the Pimento Cheese was topped with Red Pepper Jelly. The contrast of flavors of the creamy, tangy cheese mixture with the sweet, spicy red pepper jelly was absolutely brilliant. 

As it turned out, I came home from the trip with more than multiple bottles of bourbon and a t-shirt from Churchill Downs. I returned home inspired. Rather than simply topping my pimento cheese recipe with red pepper jelly, I thought maybe I would make a new version of this highly addictive spread. 

This time around I added a small amount of cream cheese to the mixture, omitted the green onions, was slightly more heavy handed with the hot sauce, and used smoked paprika instead of cayenne. However, I did not even consider swapping out the sharp (yellow) cheddar cheese with any other cheese. Nor did I even consider using anything other than Duke's mayonnaise. I was more than pleasantly surprised to discover how divinely delectable this new version was. And that was even before I topped it with the red pepper jelly!

Serving the Pimento Cheese with Red Pepper Jelly on crostini instead of on classic white bread also turned out to be an ingenious idea! It may have been forty eight years since I first tasted Pimento Cheese at the Kentucky Derby, but my affinity for it hasn't changed. Except maybe now I am even more smitten with it.

With the Kentucky Derby just around the corner (it's the first Saturday in May), now would be the perfect time to make this cheesy, tangy, sweet, spicy spread. This homemade version will invariably be far superior to anything you might find in the grocery store! Serving it in canning jar creates an irresistible, rustic presentation. There may no better way to pay homage to this celebrated humble spread.

Recipe

Pimento Cheese with Red Pepper Jelly

Ingredients

8 ounces (227g) sharp cheddar cheese (see notes), coarsely grated 

1/2 to 2/3 cup Duke's mayonnaise

4 ounce jar of pimento peppers, drained

1/2 teaspoon black pepper

1/2 teaspoon Kosher salt

1/2 teaspoon smoked paprika

2-3 dashes hot sauce

2 ounces cream cheese, softened

Several Tablespoons of Red Pepper Jelly

Crostini made from a baguette (using either the oven or grill method)

Directions

1. In a large bowl, combine the grated cheddar cheese, cream cheese, 1/2 cup mayonnaise, pimento peppers, smoked paprika, Kosher salt, black pepper and hot sauce. Use a large spoon or spatula to combine. Mix until you have a well combined, creamy spread. If it's not creamy enough, add in a little more mayonnaise and blend again. Note: I usually end up using 2/3 cup of mayonnaise.

2. Transfer the mixture your serving containers and chill in the refrigerator for several hours or overnight.

3. When ready to serve, top with a thin layer of Red Pepper Jelly (use 2-4 tablespoons depending on the size of the jar). Serve with some oven baked or grilled crostini.

Notes: (1) Do not buy pre-shredded cheese! Buy a good quality sharp cheddar cheese (I used Tillamook) and grate it on the large holes of a grater. (2) I used Stonewall Kitchen's Red Pepper Jelly, but use any good quality one. Or use one you make from scratch. (3) If you can't find Duke's Mayonnaise, use a homemade mayonnaise or Hellman's (Best Foods) Mayonnaise. Whatever you do, don't use Miracle Whip. (4) Use smaller or medium sized canning jars for serving. (5) If you have any leftovers, use to make Pimento Cheese Toast. A slice of bread spread with the pimento cheese and topped with softly scrambled eggs. Or make a grilled pimento cheese sandwich!

Grazing horse in rural Kentucky and Churchill Downs (April 2024)

Honey & Herb Baked Fontina & Gruyere in Puff Pastry

 

Rather than serving only one appetizer when hosting a dinner party, I have a tendency to serve an array of them. While isn't necessarily a bad thing, but sometimes all we need is just one show-stopping, appetite whetting, crowd pleasing appetizer. And this gorgeous, cheesy Honey & Herb Baked Fontina & Gruyere in Puff Pastry is one heck of a stunner. Not only does it promise to make all of your cheese loving friends deliriously happy, it will exceed all of their expectations. Worthy of putting in your appetizer rotation and ideal for a gathering of six to eight people, you too might come around to the idea that less is more. I know I finally have.

After everyone is finished dipping their crackers or sliced baguettes into the hot, gooey cheese, cut the cheese, honey, and herb laden golden, flaky puff pastry into wedges. Drizzled with some additional honey, you get double the pleasure from just one appetizer!  If there was ever a time when you don't want a single bite to go to waste, this would be one!

In addition to being able to assemble this appetizer earlier in the day, you get to decide on your cheese and herb ratios. You can use equal parts of cubes of Fontina and Gruyere cheeses or you can use a 2 to 1 ratio (I used the 2 Fontina to 1 Gruyere ratio). Both thyme and rosemary pair perfectly with these two cheeses. You can use a combination of the two or you can use one or the other (I used a thyme/rosemary combination, slightly heavier on the thyme). Puff pastry, minced garlic, honey, an egg and coarse sugar round out the ingredients needed.

My favorite, go-to frozen puff pastry is made by DuFour. While it's definitely not inexpensive, it's texture and flavor are heavenly. DuFour's puff pastry comes in a rectangular shape, but it can easily be cut into a square. You can use small cookie or canapé cutters to cut shapes out of the extra piece of puff pastry. I used a small star cookie cutter to decorate the top of the folded pastry.

Once the pastry is folded over the cheese, honey, garlic and herb mixture, it's brushed with a lightly beaten egg and generously topped with some coarse (not granulated) or sanding sugar. If not baking immediately, keep chilled in the refrigerator. Note: If chilling, wait to brush on the egg wash until ready to bake.

The Honey & Herb Baked Fontina & Gruyere in Puff Pastry bakes in preheated 425 degree (F) oven for 30-35 minutes or until the pastry is golden brown and cheese completely melted. The cheese should be hot and gooey.

Garnish with some fresh herbs (maybe even some edible flowers) and drizzle with some additional honey before serving. I loved pairing the (pricey) Rainforest Crackers with it, but Trader Joe's sells a less expensive version. A sliced baguette would be an equally good serving option.

This creamy, melted Fontina and Gruyere cheeses encased in an egg-washed, sugar crusted, flaky puff pastry is a sinfully delicious symphony of flavors. It has the perfect balance of sweetness, savoriness, creaminess, and flakiness. Having all of the hallmarks of a show-stopping, exceptional appetizer, it is destined to be a huge hit at your next gathering. 

Recipe

Honey & Herb Baked Fontina & Gruyere in Puff Pastry

Serves 6-8 as a hearty appetizer

Ingredients

14 ounce box of puff pastry, thawed (i.e., DuFour)

14-16 ounces of a mixture of Fontina and Gruyere cheeses, cut into 1/2" cubes (see notes)

2 large garlic cloves, finely minced

1 1/2 Tablespoons of fresh thyme and rosemary, minced (see notes)

3 Tablespoons good quality honey, plus more for serving

1 large egg, lightly beaten

2-3 Tablespoons coarse or sanding sugar

Directions

1. Preheat oven to 425 degrees (F). Line a 12" round pie plate with parchment paper.

2. Cut the puff pastry into a 10-11" square. Make 3" cuts (on the diagonal, horizontally, & vertically) on the pastry. Use the 2" extra strip of puff pastry by cutting out shapes with a small cookie or canapé cutter.

3. Place the large piece of puff pastry on top of the parchment paper.

4. Pile the cubes of the mixture of cheeses into the center of the puff pastry. 

5. Top the cheese with the minced garlic and herbs. Use your hands to lightly toss.

6. Drizzle the honey over the top of the cheese/herb/garlic mixture.

7. Fold the edges of the puff pastry over the cheese. Pinch the cuts along the edge of the puff pastry. Top the puff pastry with the extra pastry cutouts (if using).

8. Brush the puff pastry with the egg wash. Generously sprinkle with the coarse or sanding sugar. Do not use granulated sugar.

9. Bake for 30-35 minutes or until the pastry is golden brown and cheese has completely melted.

10. Remove from the oven. Place the dish on wood or slate cutting board. Garnish with some fresh herbs and/or some edible flowers. Lightly drizzle with some additional honey.

11. Serve with your favorite crackers, baguette slices and extra honey.

12. Once all the cheese has been scooped out of the cheese, use a knife to cut slices of the puff pastry to enjoy.

Notes: (1) I used a 2 part Fontina, 1 part Gruyere cheese mixture. You can also use a 50/50 cheese ratio. Fourteen ounces of cheese worked well. (2) I used a 2 part thyme, 2 part rosemary mixture. You can also use a 50/50 herb mixture ratio. Or use either all thyme or all rosemary. (3) If you can't find DuFour Puff Pastry, use another good quality puff pastry. The puff pastry from Trader Joe's is also highly rated. (4) Recipe inspired by one from Half Baked Harvest.

Directions

Spinach and Cheese Quiche

 

I was completely enamored with the landscapes of the Pacific Northwest after traveling to Washington a little more than seven years ago. A first time trip to Oregon last week reaffirmed my love of the northwest. Not even five days of rain and overcast skies could spoil nature's beauty. We stayed in the Willamette Valle but drove on two lane highways through the countryside to go on morning hikes in the lush, mossy forest in Silver Falls State Park and along the coast at Cannon Beach. Afternoons were spent going to wine tastings in some of Oregon's most bucolic vineyards and evenings spent eating at some amazing restaurants. In other words, every day was perfect. But the real highlight of the trip was finally meeting and getting to warmly embrace good friends from Washington. Ones I had only corresponded with, traded gifts with, and on some occasions spoken to over the past ten years. Along with the feelings of jubilation were feelings one experiences only with a life-long closeness. I have never been able to fully explain or even understand how or why I have felt such an immediate, close connection to Carolyn and John. However, from the very beginning of our friendship I believed we were destined to cross paths with one another in this lifetime. It took me more than sixty years to get to Oregon and more slightly more than sixty years for them to come into my life. Both were long overdue, but well worth the wait.

Speaking of waiting, I couldn't wait to get my hands on the recipe for the Spinach and Cheese Quiche served as appetizer at my recent book club meeting. Although I have served a Parmesan and Pancetta Tart as an appetizer many times before, I had never thought to serve quiche as one. It's really a brilliant idea! And this particular quiche is delicious served both warm and at room temperature.

If I were to serve this Spinach and Cheese Quiche with cocktails, I would definitely make it in removable bottom 9 or 10" metal tart pan. But if I wanted to serve it for breakfast, brunch, lunch or dinner, I would probably choose to use a 9" quiche (or pie) dish (like I did here). 

You can make your own crust or you can use a store-bought refrigerated one. You can buy grated sharp white cheddar cheese or you can grate your own. You can use finely diced raw sweet onions or you can use finely diced sweet onions sautéed in butter (my preference). You can use white black pepper or white pepper. This is one of those recipes that gives you choices. The only non-negotiables are the large eggs, whole milk, sharp white cheddar cheese, and thawed frozen spinach.

The crust for the quiche is par-baked in a 400 degree (F) oven. Par-baking helps to ensure you have a firm, crispier, unsoggy crust. While the crust is baking you can sauté your onions, squeeze all the water out of the thawed spinach, grate your cheese (if not using pre-grated) and whisk together the eggs, milk, salt and pepper. From start to finish, including a 10-15 minute resting time, you can be enjoying a luscious, homemade Spinach and Cheese Quiche in less ninety minutes.

Before layering the quiche ingredients, reduce the oven temperature to 350 degrees (F) and let the partially baked crust cool slightly (about 6-8 minutes). Then layer the ingredients in the following order: spinach, onions, cheese. Finally, carefully pour in the egg/milk mixture. 

You can use finely or medium grated cheese. Either will work. I used Tillamook's grated sharp white cheddar cheese here. Yes, even I sometimes buy grated cheese!

The Spinach and Cheese Quiche bakes in a preheated 350 degree (F) oven for 45 minutes or until golden with a firm to touch center. Allowing the quiche to rest for 10-15 minutes before cutting will make cutting the slices a breeze. For breakfast, brunch, lunch or dinner, I would cut the slices into more generously sized pieces. When serving as an appetizer, I would cut it into thinner (1' to 1 1/2" sized) pieces.

From the texture to the flavor, I loved everything about this Spinach and Cheese Quiche. Although it's made only with whole milk and not a combination of milk and heavy cream, you still get all of the flavor without all of the heavy richness. In other words, you won't leave the table feeling deprived. 

Leftovers store well in the refrigerator. After a quick reheating in the microwave, you can savor the quiche a second time. 

If you are looking to up your breakfast and/or brunch game, make this Spinach and Cheese Quiche! Or if your appetizer game needs a refresh, make this quiche! I promise your friends and/or family will be wowed and impressed! 

Recipe

Spinach and Cheese Quiche

Serves 6-8 as a main dish, serves 8-10 as an appetizer

Ingredients

1 refrigerated pie crust or one homemade 9" pie crust

2 cups (227g) shredded white sharp cheddar cheese

Half of a 10 ounce frozen spinach package, thawed, drained and squeezed of liquid

1/2 to 2/3 cup finely chopped sweet white onions

1 Tablespoon unsalted butter

6 large eggs

1 cup whole milk

1/2 teaspoon Kosher salt

1/4 teaspoon white or black pepper

Directions

1. Preheat the oven to 400 degrees (F). 

2. Line either a 9" pie pan or 9"-10" metal tart pan with the crust. Cover the crust with a layer of heavy aluminum foil and a layer of dried beans or pie weights.

3. Bake until the edge of crust is golden, about 10 minutes. Carefully remove the foil and weights. Continue baking until the crust sets, about 5-6 minutes. Let crust cool briefly before filling with quiche ingredients. Note: After the crust has baked reduce the oven temperature to 350 degrees (F). 

4. If using sautéed onions, melt one tablespoon of butter in a pan. Add in the finely diced onions. Cook until the onions are slightly golden, about 6-7 minutes. Cool slightly.

5. In a medium sized bowl whisk together the eggs, milk, Kosher salt and pepper.

6. Layer the spinach, onions and cheese (in that order).

7. Pour on the egg/milk mixture.

8. Place the quiche pan or tart pan on a baking sheet. Place in the preheated 350 degree (F) oven. bake until golden and firm in the center, approximately 45 minutes.

9. Let quiche rest 10-15 minutes before cutting.

Notes: (1) The recipe can easily be doubled. Because you need only 5 ounces of thawed frozen spinach (half of a package), you might be wondering what to do with the other 5 ounces. You can refreeze them or add them to omelet. (2) My favorite refrigerated pie crust wasn't available so I used a more generic one. Which explains in part how wonky my finished crust looks. The lesson learned is if you use a refrigerated pie crust, use the best one you can find. (3) You can add some cooked, chopped bacon and chopped ham to the quiche if you want a 'meaty' version.

Images from Colene Clemons and Alloro Vineyards, Willamette Valley, Oregon (January 2024)