Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Wednesday, February 1, 2017
Superbowl Appetizer Round-Up
Super bowl Sunday is right around the corner. An whether you are a football fan or not, it's almost impossible to not be drawn into some of all of the hoopla. Come Monday morning, some of us non-hard core football fans may not remember the final score, the MVP, or the most controversial call of the game. However, we will remember the commercials, the half-time show, and, of course, the food we noshed on during the game. Especially the food we didn't get enough of or over indulged in. Just in case you haven't yet decided what to serve this weekend or what else to make to go with some your standby favorites, here are some savory, hearty, crowd-pleasing appetizers your friends and family won't be able to stop talking about for days, weeks, maybe even a month later. These are so incredibly delicious, it wouldn't surprise me if some of them made a repeat appearance at an upcoming Academy Award party.
Sloppy Joe Sliders with Avocado Crema and Jalapeños
Pretzel Style Pigs in the Blanket
Deviled Eggs
Deviled Ham
Labels:
Appetizer
Thursday, January 19, 2017
Hummus (Ottolenghi)
Sometimes you have to let go of what you believe to be your favorite, best recipe. Sometimes you need to take a leap of faith and try a new one, maybe even one pushing you outside of your comfort zone. Because sometimes you and everyone else around you will discover a new definition of best exists.
Recipe
Hummus (Ottolenghi) (a slight adaptation to the Basic Hummus recipe shared by Yotom Ottolenghi and Sami Tamimi in their cookbook Jerusalem)
Ingredients
3 2/3 cups canned chickpeas, drained and skins removed
1 cup plus 2 Tablespoons tahini
2-4 garlic cloves, crushed
4 Tablespoons freshly squeezed lemon juice, plus more to taste
1 1/2 teaspoons sea salt, plus more to taste
4 to 7 Tablespoons ice cold water
Extra-virgin olive oil to finish
Optional garnishes: Pomegranate seeds; pine nuts; caramelized onions; or chopped parsley and paprika
Homemade or store-bought toasted pita bread, pita chips, fresh vegetables (carrots, red peppers, cauliflower)
Directions
1. Put chickpeas in the food processor. Process until a thick paste forms.
2. Add the tahini, garlic cloves, sea salt, and freshly squeezed lemon juice. Process until ingredients are well blended.
3. Add the ice cold water and process for at least 5 minutes or until smooth and creamy. Note: Begin with 4 1/2 Tablespoons of ice cold water. If mixture isn't creamy, enough (and it might not be) slowly add the additional ice cold water to reach an ultra creamy consistency.
4. If necessary season to taste with additional lemon juice and/or sea salt.
5. Transfer hummus to serving dish cover its' surface with plastic wrap and chill for at least one hour or overnight.
6. When ready to serve, remove from the refrigerator at least 30 minutes before serving. Top with a generous drizzle of extra-virgin olive oil. Serve as is or garnish with chick peas; pomegranate seeds; pine nuts; caramelized onions; chopped parsley; and /or paprika.
Note: (1) To make this hummus using dried chickpeas, put 1 /14 cups of chickpeas in a large bowl and cover them with water at least twice their volume. Leave to soak on the counter overnight. The next day, drain the chickpeas; place in a medium/large saucepan over high heat adding the drained chickpeas and 1 teaspoon baking soda. Cook for 3 minutes, stirring constantly. Add 6 1/ 2 cups of water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas need to cook for 20 to 40 minutes, depending on type and freshness, sometimes longer. Once done, they will be very tender, breaking up easily when pressed between your thumb and next two fingers (almost but not quite mushy). Drain the chickpeas. Measure out 3 2/3 cups.
Sculptures at the Sydney and Walda Bestoff Scuplture Garden in New Orleans, Louisiana
Labels:
Appetizer
Tuesday, November 15, 2016
Hot Macadamia Dip
For a myriad of reasons, I find focusing on the more substantial and thoughtful aspects of gratitude in the days leading up to Thanksgiving to be a bit challenging this year. As at the moment, my gratitude short list is nothing short of what might be considered somewhat superficial. And what might be on this ostensibly half-baked list? Well, movies, books and wine. More important than the 'things' on this list, are the reasons, or rather reason, why. Not only do they happen to be much needed distractions, albeit temporary, from all of the angry rhetoric expressed in the months prior to and days after the recent Presidential election, they are enabling me to keep my sanity as well as the ability to remember all the things I really do like about the people I call friends. My over the top immersion into books, movies and wine is not so much a means of escaping from reality or putting my head in the sand, but rather the means to enable me to regain some perspective on who and what matters to me, on who and what I am genuinely grateful for. By the time Thanksgiving gets here, I want to be in a place where it feels good to be able to count all of my blessings. Call me naive or call me Pollyanna, but I continue to have faith that sooner rather than later we all will give ourselves the opportunity to take a deep breath, to take pause, to decide how to contribute to the greater collective good, and to take some solace in remembering there are endless possibilities in life when we decide to live a life filled with hope. And maybe for some of us, it will only take a few bottles of wine for this to happen.
The first time I tasted this Hot Macadamia Dip was a lifetime ago (okay so it was a few decades back and that's as specific as I am going to be) at the home of a friend who taught me many things, including how to set a beautiful table. It immediately turned into one of those appetizer regulars. And then it became one of those recipes put on extended hiatus. A few weeks ago we had dinner at the home of some friends. And lo and behold the Hot Macadamia Dip reappeared like a divine intervention. There were only four of us but we devoured it. When planning the post wine tasting dinner I knew this dip had to make a reappearance.
They key to this dip's creaminess is starting with softened/room temperature cream cheese. I usually take the blocks of cream cheese out before going to bed to ensure it will be the right consistency for beating it with a hand held mixer.
Once all of the ingredients are blended together, the dip is spooned into an 8 inch ceramic dish or pie plate. This is one of those dips you can make the night before or early in the day making entertaining seem slightly effortless when guests arrive.
Macadamia nuts take the flavor of just about everything up a notch or two. It's definitely the icing on this cake.
A half cup of chopped macadamia nuts are mixed with 1 1/2 tablespoons of melted butter and then spread evenly over the top of the dip.
In a preheated 350 degree (F) oven, the Hot Macadamia Dip bakes for 25-30 minutes or until bubbling hot on the sides as well as hot through the center. Because this is one of those hot dips served in the container it is baked in, use a ceramic dish or pie plate you love. On my recent trip to Michigan I saw a piece of pottery at the Khnemu Studio of Fernwood Farm in the town of Fennville and immediately thought it was destined to be the container for this Hot Macadamia Dip.
Served hot/warm with buttery crackers or cocktail rye breads, it is one of those appetizers winning the 'most likely to disappear' award. It's the perfect hot appetizer to serve at any gathering. It's creamy yet has a bit of crunch from the green peppers, onions and macadamia nuts. Especially ones where there wine or cocktails or both wine and cocktails are being served.
Hot Macadamia Dip
Ingredients
11-12 ounces cream cheese, softened/room temperature
2 Tablespoons milk
2 small packages (2 ounce size) of Buddig's beef (thinly sliced and cut into 1 inch pieces)
1/3 cup finely chopped yellow or sweet Vidalia onion
1/3 cup finely chopped green pepper
1/4 teaspoon ground ginger
1-2 cloves garlic, minced
1/2 teaspoon black pepper
3/4 cup sour cream
1/2 cup coarsely chopped macadamia nuts
1 1/2 Tablespoons unsalted butter, melted
Cocktail rye and/or pumpernickel bread and/or butter/Ritz crackers
Directions
1. Preheat oven to 350 degrees (F).
2. In a medium sized bowl, blend the softened cream cheese and milk together until smooth using a hand held mixer.
3. Fold in black pepper, ground ginger, garlic, green pepper and onion.
4. Mix in sliced, cut beef.
5. Fold in sour cream. Transfer mixture to an 8 inch ceramic dish or pie plate. Smooth top.
6. Mix together the chopped macadamia nuts and melted butter. Spread evenly over the top.
7. Bake for 25-30 minutes or until completely heated through. Serve hot/warm with assorted crackers and/or small rye breads.
Notes: (1) The dip can be made the night before and/or hours before. Cover and chill in the refrigerator. To prevent the chilled ceramic dish and/or pie plate from breaking, put it in oven and then turn on oven temperature to 350 degrees (F). (2) Instead of the Buddig's beef can use the dried jarred beef. Rinse and dry before slicing and adding to the dip mixture.
Starved Rock State Park, Utica, Illinois (November 2016)
Labels:
Appetizer
Tuesday, November 8, 2016
English Oat Crackers
Last week's three day girl's getaway trip to southwestern Michigan was a much needed reprieve from all of the deafening political noise dominating every form of media for the past several months. From waking up and walking along the shore of Lake Michigan, to driving in landscapes rich with the deepest, most vibrant autumnal colors, to looking for treasures in antique stores, to enjoying some amazing food, to have some time to take photos of an iconic lighthouse, to staying up in the wee hours to watch the Cubs clinch the World Series, these busy from morning to night days were actually more relaxing than exhausting. More than likely this was due in large part to the graciousness of the friend who opened up her home to us and served as travel guide extraordinaire. Although I don't know whether to love or hate her for introducing me to Salt of the Earth, a restaurant in Fennville, Michigan, serving some of the most amazing food I have ever eaten. Seriously, the food is so unbelievably incredible it is almost worth making a five hour round trip drive just to have a dinner there. Or maybe, worth spending the night to squeeze in stops at Virtue Cider and Crane's Pie Pantry after spending the day photographing the lake and woodland landscapes. I can hardly wait to go back.
Having given all but one of these English Oat Crackers away (well I had to make sure they were good), I made them again when I returned home. I could say it was all in the spirit of making sure they were as good the second time around. But I would be lying. These crackers are as beautiful as they are addictive. One of the more lethal combinations in the food world.
There were a few changes I made to this recipe (I know, who am I to mess with perfection). But these changes were due more to not paying close attention to the recipe (I was multi-tasking the first time I made them). Instead of using a half-cup of lightly packed light brown sugar, my brown sugar was more on the semi-firm packed side. And instead of baking them at 375 degrees (F), I baked them at 350 degrees (F). More on what I think the difference in these two temperatures might be later on.
For some reason I had difficulty pressing down the cracker dough balls down by simply flouring the bottom of a drinking glass (the dough kept sticking to the glass, resulting in an unbakeable mess). Putting a small piece of parchment paper between the dough and glass worked perfectly when carefully peeling the paper away from the flattened cracker. And it wasn't necessary to add any more flour to the cracker.
Baking time for these English Oat Crackers ranged from 22-24 minutes. For the crispiest cracker, your baking time will be closer to 24 minutes.. However, the thickness of your cracker will also influence how long these crackers remain in the oven. My crackers may not have been flattened as much as Ina's. Mine were a little thicker. Personally, I liked the substantialness of them. The higher oven temperature (375 degrees F) would also contribute to the cracker's crispness. If you bake them at the higher temperature, begin checking them at 20 minutes.
Once removed from the oven, the crackers should be allowed to cool on the cookie sheet for at least five minutes before being transferred to a cooling rack.
They can be served either warm or at room temperature. If making them earlier in the day or day before, make certain they have completely cooled before being put in a tightly sealed container or placed in a tightly tied cellophane bag.
So now let's talk about the cheese. While there are many cheese pairing options to go along with these crackers, the French Triple Cream Cow's Milk cheese Delice de Bourgogne would be amongst my favorites. The combination of flavors is head-spinning.
If you were going to serve only one appetizer at a cocktail party or dinner party, then serve English Oat Crackers paired with a great cheese and some fruit. It's really all you need. And this is coming from someone who is finds it difficult to stop at making just one.
With the holiday entertaining season quickly approaching, consider making these English Oat Crackers your must-serve cracker. Additionally, they make for a great hostess gift. Just be sure to make some for yourself as it may be difficult to let them go.
English Oat Crackers (an ever so slight adaptation of Ina Garten's English Oat Cracker recipe from her newest cookbook 'Cooking for Jeffrey')
Makes approximately 22-24 three inch sized crackers.
Ingredients
3 cups (8 1/2 oz/240g) old-fashioned oats (recommend Quaker Old-Fashioned Oats)
1 cup (130g) all-purpose flour
1/2 cup (100g) light brown sugar, semi-firmly packed
1 teaspoon kosher salt
2 sticks (8 oz/226g) cold unsalted butter, cut into 1/2 inch dice (recommend Kerrygold's Unsalted Butter)
3/4 teaspoon baking soda
1/4 cup lukewarm water
Sea salt or Fleur de sel (recommend Maldon Sea Salt)
Serve with fruit (sliced Honey Crisp apples and cheese)
Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. Place oats, flour, brown sugar, and kosher salt into a food processor fitted with a steel blade. Process for approximately 15-25 seconds or until oats are coarsely ground.
3. Add butter and pulse 15-20 times until the butter is pea-sized.
4. Dissolve baking soda in lukewarm water. Stir to dissolve. Add to food processor. Pulse until mixture is even moistened and can be easily pressed into balls that will hold together (Note: If mixture is too wet, add a little more flour or if too dry, add a little more water.)
5. Using a 1 1/2" to 1 3/4" inch ice cream scoop, form balls. Evenly space on baking sheet.
6. Flour the bottom of a flat bottomed 3 inch drinking glass and flatten each cracker so it is somewhere between 1/8" and 1/4" thick (mine were closer to 1/4"). Note: If the ball of dough is sticking to the glass, cut a 4" square piece of parchment paper, place on dough ball, then press with glass. The parchment paper should release easily leaving you with a perfectly flattened cracker.)
7. Sprinkle with sea salt.
8. Bake for 20-25 minutes or until golden brown on the edges. Remove from oven. Allow crackers to cool on pan for 5 minutes. Transfer to a cooling rack.
9. Serve warm or at room temperature. Store completely cooled cookies in a tightly sealed container or tightly tied cellophane bag for several days.
Notes: (1) Instead of lightly packing the brown sugar, I packed mine semi-firm. This may or may not have added to the moisture of cracker dough. As a result I added an additional tablespoon of flour. (2) The drinking glass method of flattening the crackers didn't work as it did not easily release from the cracker. However, placing a piece of parchment paper on top of the cracker ball and then pressing with the glass worked perfectly. (3) Use Old-Fashioned NOT quick cooking oats. (4) The original recipe recommends the crackers bake at 375 (F) degrees for 20-25 minutes. My baking temperature was 350 (F) degrees with a baking time of 22-24 minutes. (5) Highly recommend serving these crackers with the French Delice de Bourgogne, a triple creme cow's milk cheese.
Labels:
Appetizer
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