Parmesan Thyme Crisps

Savory, crispy and divine accurately describe these Parmesan thyme crisps. They are ridiculously simple to prepare and you only need two ingredients to turn out a fabulous tasting cocktail appetizer.

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Place a small amount of freshly grated Parmesan cheese on prepared baking sheet, (12 per baking sheet) spread with your fingers about 2-inches in diameter. Sprinkle with thyme. Bake about 2 minutes or until light golden brown, watch closely, they brown very quickly. Leave on baking sheet for about 30 seconds, then carefully and quickly remove to a wire rack to cool.   Watch them disappear!

Holiday Antipasto Platter

My Holiday Antipasto Platter on Marble Chess Board

Antipasto, which literally means "before the meal," is a combination of small bites of tasty food. It's meant to stimulate the appetite before eating the main meal. I love serving antipasto around the holidays because the beauty of the antipasto platter is its simplicity not to mention it's really more about assembling than preparing. 

Antipasto plates are simply colorful offerings of marinated vegetables—think artichoke hearts, jarred roasted red and yellow peppers or pickled garlic—rustic artisan breads, salty olives, assorted nuts, natural deli meats, small bites of rich cheeses and seafood delicacies like sardines and shrimp.

Keep your choices to about three to five items, not including bread. My platter (pictured) includes marinated artichoke hearts, natural pepperoni, Genoa salami, green and black olives and bite size cubes of manchego cheese. To complement, serve with  rustic  slices of crusty bread, focaccia or garlic bread. 

Perfect Holiday Party Appetizer

   Perfect Party

      App

This one bite appetizer was a hit at the party the other night. I stuffed peppadew peppers with Cherry Glen Chevre aka goat cheese. Peppadew peppers (a fruit) are slightly sweet with a wee bit of heat. Goat cheese is mild and creamy with a distinctive tangy flavor. So if you're looking for a simple, elegant, light, nutrient-rich, colorful holiday appetizer, stuff peppadew peppers with goat cheese! Cherry Glen goat cheese and peppadew peppers can be found at Whole Foods Market (either in the grocery aisle or at the Mt. Washington location peppadews are at the olive bar).

I garnished with thin slices of green onions, but just about any herb or fresh minced parsley would also be beautiful.

Apricots and Amaretto Cream with Teriyaki Walnuts

THANKSGIVING
APPETIZER

I took this photograph several weeks ago at a party I catered. Doesn't it remind you of so many of the colors of autumn leaves? I didn't post the recipe then because I was saving it for now when I think it's the perfect time to serve these bite size morsels. They're a different twist from the typical appetizer fare and are perfect to serve before a big holiday meal because they aren't so filling. Inevitably, takers always remark about their abundant pop-with-savory-sweet flavor! 

By the way, this is a great time to remind you about the method for preparing and baking a turkey, check out last year's post I posted on November 9th, entitled, A Thanksgiving you will not soon forget...stay tuned, I'll be Addressing the Dressing over the weekend. 

Tidbits for perfection: Choose dried apricots that give to the touch. I especially like the dried apricots from Trader Joe's. You can prepare the teriyaki walnuts and amaretto cream mixture in advance. Up to a few hours prior to serving you can top dried apricots with amaretto cream mixture, top with a walnut, however, just before serving.

Amaretto Cream

One 8-ounce package light cream cheese, softened

4 teaspoons apricot jam

1 tablespoon amaretto almond liquor

1 pound dried apricots halves

In a small bowl, combine cream cheese, apricot jam and amaretto.

Just before serving, spoon about a teaspoon of cream cheese mixture on to each apricot halve and top with a teriyaki walnut.

Teriyaki Walnuts

⅓ cup soy sauce or tamari

3 tablespoons dark rum

2 tablespoons toasted sesame oil

1 clove garlic, crushed

1 teaspoon ground ginger

4-6 drops TABASCO® brand Pepper Sauce or hot pepper sauce

1 tablespoon brown sugar

2 cups walnut halves

Salt

Preheat oven to 350°. In a medium bowl, combine soy sauce or tamari, rum, sesame oil, garlic, ginger, Tabasco or pepper sauce and brown sugar. Add walnuts and toss with teriyaki mixture. The mixture will seem liquidy, not to worry, it thickens and partially adheres to the walnuts as it cooks. Transfer nuts to a parchment lined, rimmed baking sheet. Bake for 15 minutes tossing nuts halfway through cooking time. Transfer walnuts to a lightly oiled sheet of tin foil, disperse in a single layer and immediately (salt sticks to nuts much better when they are warm) season with salt.  Yield: About 50 pieces.

Apricot Meatballs

People devour these meatballs and last night was no exception! Party goers were hovering over the platter. One guest said, sunny gems on a rainy night, what more could I ask for!

Helpful to know: The meatballs and apricot sauce can be prepared in advance. Combine the two, however, just before baking. I love the flavor and consistency of Annie's Natural brand French dressing. For optimum results, use a good quality preserve like Bonne Maman®.  Simply Organic makes a wonderful French Onion Dip Mix. These food brand recommendations are available at Whole Foods Market® and other natural foods stores, as well as mainstream supermarkets nationwide.

Meatballs

2 eggs, room temperature

1 teaspoon salt

Fresh ground black pepper to taste

2 pounds ground chuck

1 cup bread crumbs

Canola oil for skillet

Preheat oven to 350. In a large bowl, beat eggs until well combined. Add salt, black pepper and bread crumbs, stir until well blended. The egg will completely absorb the bread crumbs, not to worry.  Add ground chuck to egg/bread crumb mixture and mix thoroughly. Shape into desired size meatballs. In a sauté pan, heat canola oil over moderate heat and brown the meatballs on all sides. Transfer meatballs to a baking dish to accommodate. 

Apricot Sauce

One 8-ounce bottle French dressing 

1 cup apricot preserves

1 package French onion dip mix

In a medium bowl combine until well blended, French dressing, apricot preserves and French onion dip mix. Pour over meatballs, cover and bake for 30-40 minutes or until sauce is bubbling. Yield: About 30-35 meatballs. 

Summer Smoked Salmon Platter with Homemade Crostini and Pita Chips

I love the simplicity of a smoked salmon platter ... a quick and super simple summer appetizer. I top thin slices of salmon with capers and red onion and I serve it with an herbed cream cheese spread. Crispy crostini and pita chips are a tasty accompaniments. I prefer making my own crostini and pita chips, they taste so much fresher than store-bought. Besides its really easy to do. For the crostini, thinly slice French bread rounds, brush both sides with olive oil and bake in a 350 oven until crispy and light brown. For the pita chips, cut pita bread into bite size triangles. Heat about 4-5 inches of canola oil in a deep pan, heat over high heat, when oil is hot, drop handfuls of pita chips into oil, cook until light golden brown. Season lightly with salt.

Creamy Shrimp Dip Perfect for Summer Solstice Potluck Party

Over the weekend I took this Creamy Shrimp Dip to a luncheon friends were hosting in Gibson Island. I found the recipe recently when my mother and I were going through thousands of recipes she has collected over the years, many since I was a little girl. The recipe was written on a 3 x 5-inch lined index card in her beautiful script, marked with four star’s next to the title. She reminisced eating it at a neighborhood cocktail party. She said it was a hit then and I'm happy to tell you it was well received at our friends party. I'm craving the flavors and plan to prepare it for the Summer Solstice potluck party we're going to tomorrow night. 

Helpful to know: I served it with a neutral tasting cracker, but crostini, bagel or pita chips would also be tasty as dipping vessels. 

Creamy Shrimp Dip

One 8-ounce package light cream cheese, softened

½ cup mayonnaise

½ cup chili sauce

¼ onion, finely chopped

2 teaspoons prepared horseradish

1 cup (about 8-10 large shrimp) cooked shrimp, chopped (reserve one shrimp to use as a garnish if desired)

Spinach leaves for garnish if desired

In the bowl of a stand mixer, combine cream cheese, mayonnaise, chili sauce, onion and horseradish, blend until fully combined. Add shrimp and stir until incorporated. Transfer to a rimmed serving dish, cover and refrigerate for several hours. Garnish with shrimp and spinach leaves if desired. Yield: 2½
cups.

Watch-It-Disappear Horseradish Dip

Every year we visit family in Cleveland, Ohio and every year they serve what they call "bar dip." It’s a zesty, delicious, can’t-get-enough dip they buy from a small, independent food store whose long-time owner won’t reveal the recipe. I was determined to duplicate this can’t-get-enough combination and very pleased that it only took three attempts to achieve that irresistible, savory flavor. My cousins always serve the dip with crispy bagel chips; I have served it successfully with fresh pineapple chunks, raw vegetables, pretzels and crispy pita chips. However you serve this dip, it's yummy!

Helpful to know: Watch-It-Disappear Horseradish Dip can be prepared 1-2 days in advance and refrigerated. Allow to come to room temperature before serving. My vegetable bouillon cube of preference is Rapunzel Vegan Vegetable Bouillon with Sea Salt.

One 8-ounce container light whipped cream cheese, softened

1 cup cheddar cheese, shredded

¼ cup sour cream

3 tablespoons prepared horseradish

1 vegetable bouillon cube with sea salt, mashed

Fresh chives, garnish, optional

In a food processor, combine cream cheese, cheddar cheese, sour cream, horseradish and mashed bouillon cube; combine until well blended making sure that bouillon cube is fully integrated into mixture. Transfer to a serving platter, using a icing or frosting knife or spatula, shape dip into desired shape, garnish with chives. Serve at room temperature. Yield: About 2 cups.

Vegetarian Mediterranean Dip

Over the weekend we were part of a Progressive Party. Our part was to host the appetizer portion. I prepared this popular dish and as always it lived up to its reputation, everyone loved it! It's healthy, colorful and the combination of flavors is so complimenting. 

My favorite vessel to use for dipping is pita chips. I prefer to prepare homemade chips using store bought pita bread. It's really easy. Separate the top and bottom of each piece of pita bread, stack the rounds and cut into bite size wedges. Fry them in hot canola oil until light brown. While they're still warm, sprinkle with a little salt.  

Helpful to know: To avoid the dip from becoming watery, allow artichoke hearts and roasted red peppers to drain well (place in a colander and let stand for an hour or more) before adding to dip. My favorite feta (pronounced FEH-tah) is Valbreso French Feta Cheese which can be found in most grocery stores nationwide. Feta is probably the best known Greek cheese and, some say, the national cheese of Greece. Traditional Greek feta is soft in texture, rich in aroma and tangy in flavor, while French feta cheese tends to be milder, creamier and less salty.

Vegetarian Mediterranean Dip

Olive oil

1 generous handful fresh spinach (once cooked, it will yield about ⅓ of a cup)

In a saute pan over moderate heat, heat olive oil, add spinach and cook until just wilted. Transfer to a small bowl and when cool enough to handle, chop spinach.  

One (8-ounce) container hummus

1 cup plain Greek-style yogurt
One (6-ounce) jar marinated artichoke hearts, drained, roughly chopped

⅓ cup cooked spinach
½ cup roasted red peppers, drained, roughly chopped
⅓ cup (about 10 olives) Kalamata olives, pitted and chopped
¼ cup thinly sliced green onions
⅓ cup Valbresso feta cheese, crumbled 

Spread hummus evenly in the bottom of an 8-inch round or square dish. Spread yogurt evenly over hummus. Scatter artichoke hearts over yogurt. Scatter spinach, peppers and olives over artichoke hearts. Top with green onions and feta cheese. Yield: 8 servings

Apricot Meatballs

These were a highlight at our impromptu cocktail party last night. I've prepared them countless times, they never disappoint and are always devoured! The apricot sauce is luscious and so complementing with the flavorful meatballs. They can be prepared in advance ... pop them in the oven just before guests arrive.

Tidbits for perfection: I typically don’t buy store bought salad dressing, but I stumbled upon Annie’s Naturals brand and particularly like the French dressing, it’s all natural, organic and authentic tasting. I also Love the company’s philosophy. I recommend using a good quality preserve like Bonne Maman. Simply Organic makes a wonderful French Onion Dip Mix. The Simply Organic® brand is currently available at Whole Foods Market® and other natural foods stores, as well as mainstream supermarkets nationwide. The meatballs and apricot sauce may be prepared in advance; combine the two, however, just before baking.

Meatballs

2 eggs, room temperature

1 teaspoon salt

1 cup whole-wheat herb flavored bread crumbs

2 pounds ground chuck

Fresh ground black pepper to taste

Preheat oven to 350°. In a medium bowl, whisk eggs with salt, add bread crumbs and whisk until well combined. Add ground chuck and fresh ground black pepper, mix thoroughly. Shape into desired size balls. In a sauté pan, over moderate heat, brown the meatballs evenly on all sides. Transfer to a baking dish to accommodate, allow to cool.

Apricot Sauce

One 8-ounce bottle French dressing

1 cup apricot preserves

1 package French Onion Dip Mix

In a medium bowl, combine French dressing, apricot preserves and French onion dip mix. Pour over meatballs, gently stir. Cover and bake for 30-40 minutes or until sauce is bubbling. Yield: About 60-70 bite size or 30-35 large meatballs.

Small Bites and Baby Sips for New Year's Eve

For our starters tonight, Mr. Fabulous and I will be eating lots of savory favorites and sipping some of the best wines we had this year ... I made a yummy Pineapple Cream ... heaven ... that I'll slather over some bite size pieces of focaccia, (for recipe, see December 28, 2010 post) with thin slices of Niman Ranch ham. To go with our paper thin slices of smoked salmon, I prepared a complementing multi-herb cream cheese and onion dip, that will get topped with spanked capers, (place capers on work surface and spank with the back of a metal spatula) spanking them intensifies that wonderful caper flavor. From my cookbook, This Book Cooks, I made the crowd-friendly, can't-stop-eating Cheddar and Pecan Pate that gets flooded with Strawberry Preserves. And lastly, we will savor one of my favorite foods; shrimp. I marinate them in a really salty, lemony, garlic and olive oil mixture and serve them with a feisty cocktail sauce.

We plan on eating dinner in front of a roaring fire with Caramel snuggled between us ... with a huge portion of gratitude (no resolutions) just hoping for a happy, healthy New Year! Happy New Year readers!

Cheddar and Pecan Pate with Strawberry Preserves

This recipe always receives rave reviews. It is simple to assemble and can be prepared in advance. It’s a significant yield, making it a great choice if you’re hosting large gatherings or hungry appetites. The flavors in this pate speak for themselves respectively so it is best to serve with a neutral-flavored cracker such as Carr’s® Table Water Crackers®.

Tasting notes: A good quality preserve like Bonne Maman® or homemade strawberry preserves is recommended. I prefer the expeller pressed canola oil 365 brand mayonnaise distributed by Whole Foods Market®. I like its’ close to homemade flavor.

Cheddar and Pecan Pate

One-pound (5 cups) sharp white cheddar cheese, grated

1 cup pecans, chopped

¾ cup onion, minced

1 cup mayonnaise

Dash of cayenne pepper

A few grindings fresh ground black pepper

In a large bowl, combine cheddar cheese, pecans, onion, mayonnaise, cayenne and black pepper.

Transfer to a serving platter and form pate into an oval shape. Using a soup ladle, press the scoop part into the center of the pate making an indentation, this is where the strawberry preserves go. Cover pate and refrigerate until one hour prior to serving.

One 12-ounce (1½ cups) jar strawberry preserves

Chopped fresh chives or thinly sliced green onions for garnish

Allow pate to come to room temperature. Just before serving, fill center and top with strawberry preserves, garnish with fresh chives or scallions. Serves a crowd!

Cheese Curry Pate with Damson Plum Sauce

This one will keep your tongue wagging! It’s a mouth-watering combination that always receives rave reviews. For you curry fans out there, this dish is heaven. The flavors in this creation are bold so it's best to serve with a neutral-flavored cracker such as Carr's® Table Water® Crackers or Bremner Wafers.

Helpful to know: This pâté can be prepared one or two days in advance. McCutcheon’s Damson Plum Preserves is my plum preserve of preference. This recipe yields enough sauce for two to three pâtés (depending on the sauce to pâté ratio you prefer) and will keep for several weeks in the refrigerator. Plum sauce is also delicious over baked chicken, broiled fish and Brie.

Cheese Curry Pâté

One 8-ounce package light cream cheese, softened

1 cup sharp white cheddar cheese, shredded

2 tablespoons cooking sherry

1 teaspoon curry powder

In a medium bowl combine cream cheese, shredded cheddar cheese, sherry and curry powder. Mix until thoroughly combined. To serve, shape mixture into a round about 6-inches in diameter and 1½-inches high. (If you’re preparing pâté ahead of time, cover top and sides with parchment paper and refrigerate until 30 minutes prior to serving. Bring pâté to room temperature. Top with plum sauce and serve immediately.) Yield: About 25 servings.

Damson Plum Sauce

1½ cups damson plum preserves

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 teaspoon red pepper flakes

1 clove garlic, minced

½ teaspoon powdered ginger

Combine all ingredients in a medium saucepan; stir until well blended then bring to a gentle boil. Remove from heat and allow to cool before pouring into a medium jar with a tight-fitting lid. Keep at room temperature until ready to use. Just before serving, spread half of the plum sauce over pâté, top with chopped green onions and serve with crackers. Refrigerate unused sauce.

Favored Flavor Combination

Pictured is the appetizer Nick and I took to the dinner party last night. It’s another favored flavor combination, tomatoes, pesto and Brie. Last night was no exception, tasters gobbled it up.

It’s extraordinarily simple to put together, especially if you have some pesto on hand. For optimum flavor results allow pesto and Brie to come to room temperature before assembling, assemble just prior to serving. 

Cut Brie wedge horizontally, spread a layer of pesto evenly over one Brie wedge, top with remaining Brie wedge, top with fresh chopped tomatoes (drain the tomatoes if they’re watery) garnish with fresh basil leaves. Serve with a neutral flavored cracker and some really good wine.

Catering Escapades

My client Jan hosted an event for her fellow Red Cross employees yesterday. It was part demonstration/part sit down luncheon. I demonstrated how to assemble and cook stuffed wontons. Assemblers and I stuffed them with wee amounts of cheddar cheese, Swiss cheese and shredded zucchini. I fried them in a pool of hot canola oil until they were chestnut brown and crispy. Class participants dipped them into Hot Apple Jalapeno Spread. I can’t take credit for the spread; it comes from one of my favorite artisanal food companies, La Provencale Cellars, www.laprovencalecellars.com. No matter what I stuff and serve my crispy- fried, chestnut brown wontons with, they’re always very well received! Thank you assemblers, Jan, Pam, Tami and Sharon; you did a great job making wontons.

Once everybody sat down for lunch, bowls of cold Cucumber Bisque were served with Just-Off-The-Cob Corn Fritters. I drizzled the hot fritters with Black Locust Honey, golden colored honey dripped down the puffy, golden fritters. This delicious tasting honey comes from nearby bee farm, McDaniel Apiaries in Manchester, Maryland. Tarragon Basil Chicken Salad was nested on shredded romaine lettuce leaves and accompanied with slices of red and yellow tomatoes where Mozzarella and red (aka purple) onion slices were tucked in between. The colorful disks got a wave of Dijon Vinaigrette.

Cold, creamy, silken smooth Peach Soup spiked with Amaretto (not enough to make anyone feel the slightest bit woozy) and a spearmint garnish was dessert.

It was late in the afternoon when I said goodbye, the day was filled with ample amounts of food, fun and gratitude on one of the last weekends of summer. I’ve met so many wonderful people on my culinary journey, being with Jan and meeting and getting to know her co-workers is another memory of why I love what I do. To top off the event Jan gifted us all pearl necklaces, a typical gesture of Jan’s generosity.