Category Archives: Appetizers

SMOKED SALMON APPETIZERS

04 Saturday Mar 2017

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At our last two dinner parties, I have served smoked salmon with a dash of cognac – a simple, light appetizer to compliment the heavier meat dishes that followed.

SMOKED SALMON WITH COGNAC CARAWAY MAYONNAISE AND TOASTED FRENCH BREAD

smoked salmon with caraway cognac cream

1 teaspoon caraway seeds

1/2 cup mayonnaise

3 tablespoons sour cream

1 tablespoon chopped fresh dill

2 teaspoons Cognac

smoked salmon

dill and toasted French bread to serve

With a mortar and pestle, grind caraway seeds fine. In a small bowl, stir together the ground seeds, mayonnaise, sour cream, dill and Cognac.

Arrange toasted French bread on a platter, top with mayonnaise, smoked salmon and dill.

Enjoy!

SALMON RILLETTES

salmon rillettes

3 cups water

8 ounces fresh salmon fillet

4 ounces smoked salmon, chopped fine

6 tablespoons butter, melted

2 tablespoons red onion, finely chopped

1/4 cup chopped fresh parsley leaves

rind and juice from one lemon

1 tablespoon Dijon mustard

2 teaspoons drained capers, chopped

2 teaspoons Cognac

French bread to accompany

In a skillet, bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, red onion, parsley, lemon zest and juice, mustard, capers, Cognac and salt and pepper to taste. Stir mixture until combined well and pack into a serving terrine.

Serve salmon rillettes with toasted bread.

Enjoy!

 

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BEAUTIFUL BEETS

01 Wednesday Mar 2017

Posted by in Appetizers, Recipes, Salad

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I adore this vibrantly hued vegetable, called beetroot where I’m from. Whether pureed into a dip, roasted to rich perfection in the oven, pickled, raw or arranged atop a salad,  they are rich in valuable nutrients and fiber and contribute to lowering blood pressure, boosting stamina, fighting inflammation and detoxification.

BEET LENTIL DIP

beet and lentil dip

6 ounces cooked beets, peeled and chopped

1/2 cup cooked lentils

1/2 cup chopped walnuts

1 tablespoon prepared horseradish

2 tablespoons plain yogurt

1 tablespoon chopped fresh dill

1 green onion, chopped

salt and freshly ground black pepper to taste

2 tablespoons olive oil

Place beets, lentils, walnuts, horseradish, yogurt, dill and green onion in food processor. Pulse until well blended. Season with salt and pepper and mix in olive oil. Taste and adjust seasoning if desired.

Enjoy!

Recipe adapted from Health Magazine, January/February 2017

www.health.com/

BEET, BLUE CHEESE AND ALMOND SALAD

beet blue cheese and almond salad

7 beets, roasted, peeled and chopped

1 garlic clove, minced

3 tablespoons olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper

salad greens

8 ounces blue cheese

2 ounces marcona almonds

1 tablespoon chopped fresh parsley

For dressing: mix garlic, olive oil and lemon juice, and season with salt and pepper. Toss beets with dressing.

Divide salad greens among individual bowls, top with beets, blue cheese and almonds. Drizzle extra dressing over top and sprinkle with parsley.

Enjoy!

Recipe adapted from Better Homes and Gardens, August 2012

www.bhg.com/

 

 

VALENTINES DAY

09 Thursday Feb 2017

Posted by in Appetizers, Dessert, Recipes, Salad

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From our first Valentines together, my husband and I have always cooked at home.
Initially it was simple, luscious pasta dishes, both of us inhabiting the kitchen, easily and joyfully cooking together. Then, as we moved out of our cocoon for two, and included friends in our celebration, the dinners became more complicated, transforming into more elaborate, four course meals, but still maintaining the fun and intensity from those evenings early in our relationship.

Here is part of a menu from a previous Valentines dinner party.

BAKED GRAPES

Heat oven to 400F.
Place a bunch of grapes on a baking pan, lined with foil. Splash with about a tablespoon of balsamic vinegar, place in the oven and bake for 10 to 12 minutes.
Serve with cheese, toasted walnuts and honey.
Enjoy!

Recipe adapted from Better Homes and Gardens, January 2013
www.bhg.com/recipes/‎

BEET SALAD WITH BLUE CHEESE AND WALNUT VINAIGRETTE

SALAD
1 1/2 pounds beets, rinsed and scrubbed
1 tablespoon olive oil
salad greens
1/4 cup walnut halves, toasted
4 ounces crumbled blue cheese

VINAIGRETTE

4 tablespoons sherry vinegar
2 tablespoons finely diced shallots
salt and freshly ground black pepper to taste
4 tablespoons walnut oil

Heat oven to 350F.
Place beets on a large piece of aluminum foil, rub each beet with olive oil and fold foil to enclose beets. Place on a cookie sheet and roast until a knife pierces center of beet easily, about 1 hour.
Remove skins with a paring knife. Slice beets.
In a small bowl, whisk together sherry vinegar, shallots, salt and freshly ground pepper, slowly whisk in oil.
Place greens on 6 plates, top with beets, walnuts and blue cheese. Drizzle with vinaigrette.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2007
www.arkansasonline.com/news/features/food/

CHOCOLATE RED WINE CAKE

2 cups flour
3/4 cup cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks butter, softened
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups red wine
confectioners sugar and whipped cream for dusting

Heat the oven to 350F.
Butter and flour a 12 cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Add the eggs, one at a time and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
Scrape the batter into the prepared pan, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack, let cool completely. Dust the cake with confectioners sugar and serve with whipped cream if desired.
Enjoy!

Recipe adapted from Food &Wine Magazine
www.foodandwine.com/…/chocolate-red-wine-cake

THREE DAYS OF DIPS – DAY THREE – BOUNTIFUL BACON

01 Wednesday Feb 2017

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BACON CHEESE DIP

bacon cheese dip

2 (8-ounce) packages cream cheese

1 (8-ounce) container sour cream

5 ounces Romano cheese

5 ounces Parmesan cheese

12 ounces bacon, cooked and crumbled

Mix all ingredients well. Bake at 350F until bubbly.

Enjoy!

Recipe adapted from Recipes From the Kitchen of Family and Friends

The Bandits, New Richmond, Ohio, 2005

WARM BLUE CHEESE AND BACON DIP

warm blue cheese and bacon dip

7 bacon strips, chopped

2 garlic cloves, minced

1 (8-ounce) package cream cheese, softened

1/4 cup half-and-half

1 cup crumbled blue cheese

2 tablespoons minced chives

3 tablespoons coarsely chopped smoked almonds

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute garlic in bacon drippings for 1 minute, transfer to a bowl. Add cream cheese and half-and-half, beat until smooth. Stir in the blue cheese, chives and bacon.

Transfer to a baking dish, cover and bake at 350F for 25 minutes. Uncover and bake 5 to 10 minutes longer or until lightly browned. Sprinkle with almonds.

Enjoy!

WARM BACON CHEESE DIP

warm bacon cheese dip

8 strips bacon

1 (8-ounce) package cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded parmesan cheese

1/3 cup mayonnaise

3 green onions, thinly sliced

1 teaspoon garlic powder

1/2 teaspoon onion powder

Heat the oven to 350F. Coat an 8-inch square baking dish with cooking spray.

Cook the bacon to the desired crispness and crumble.

In a medium bowl, mix together the bacon, cream cheese, cheddar cheese, parmesan cheese, mayonnaise, 2 of the green onions, garlic powder and onion powder. Spread mixture in the prepared pan. Bake for 10 minutes. Top with the remaining green onion, bake for an additional 5 minutes.

Remove from the oven and serve.

Enjoy!

Recipe adapted from Six Sisters Stuff

www.sixsistersstuff.com/

THREE DAYS OF DIPS – DAY TWO – ABUNDANT ARTICHOKE

31 Tuesday Jan 2017

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SMOKED SALMON AND ARTICHOKE DIP

smoked salmon and artichoke dip

6 ounces smoked salmon

1 (4-ounce) can green chilies

3/4 cup grated cheddar cheese

4 ounces cream cheese

1 (14-ounce) jar marinated artichoke hearts

6 tablespoons mayonnaise

salt and freshly ground black pepper to taste

Heat oven to 350F.

Chop smoked salmon into small pieces. Drain and chop artichokes. Mix smoked salmon, artichokes, green chilies, mayonnaise, cream cheese and cheddar cheese. Season with salt and pepper. Cover and bake for 15 to 20 minutes. Serve hot and bubbly.

Enjoy!

HOT SPINACH AND ARTICHOKE DIP

hot spinach and artichoke dip

1 cup thawed, chopped frozen spinach

1 1/2 cups chopped artichoke hearts

6 ounces cream cheese, at room temperature

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Combine all ingredients. Place in an oven safe dish, bake at 350F until hot.

Enjoy!

SEAFOOD ARTICHOKE DIP

seafood artichoke dip

8 ounces crab classic (surimi), chopped

1/2 pound cooked shrimp, chopped

1 package (8 ounces) cream cheese, softened

1/2 cup mayonnaise

1 tablespoon creamy horseradish

1/4 teaspoon lemon pepper seasoning

1 cup shredded parmesan cheese

1 can (14.75 ounces) artichoke hearts, drained and chopped

assorted crackers and/or cut fresh vegetables for dipping

Blend cream cheese, mayonnaise, horseradish, lemon pepper and parmesan cheese. Stir in artichokes, surimi and shrimp. Place in a shallow baking dish. Bake at 450F for about 10 minutes or until hot and the top is browned.

Enjoy!

Recipe adapted from transOcean Products, 2014

www.trans-ocean.com/alaska-artichoke-dip.html

THREE DAYS OF DIPS – DAY ONE – VARIETIES OF VEGETABLE

30 Monday Jan 2017

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ROASTED EGGPLANT DIP

roasted eggplant dip

Slice a shallot and soak in red wine vinegar for 30 minutes.

Drizzle 3 eggplant with olive oil, sprinkle with salt and roast on a baking sheet, in a 350F oven for 15 to 20 minutes or until soft.

Remove and let cool. Cut in half, scrape out flesh and discard skin. Puree flesh with 1 can white beans, shallot and vinegar it marinated in. Add 1/2 tablespoon ground cumin, 1/2 teaspoon pink peppercorns and season with salt.

Scrape into serving dish, drizzle with red wine vinegar and sprinkle with pink peppercorns.

Enjoy!

Recipe adapted from Garden and Gun, June/July 2015

gardenandgun.com/

LEMON HUMMUS

lemon hummus

4 garlic cloves, minced

1/2 teaspoon paprika

2 (15-ounce) cans garbanzo beans, drained

2/3 cup fresh lemon juice

1/2 cup tahini

5 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Add all ingredients to food processor, blend until smooth. Season with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, December 2002

www.bonappetit.com/

SMOKY SQUASH DIP

smoky squash dip

2 tablespoons olive oil

1 teaspoon garlic, minced

1/2 cup toasted almonds

1/2 cup freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon smoky paprika

cilantro to taste

salt and freshly ground black pepper to taste

2 yellow squash, chopped

Add olive oil to food processor, then add garlic, almonds, lemon juice, smoky paprika, cilantro and salt and pepper, pulverizing well before adding squash. Process until smooth and creamy.

Enjoy!

Recipe adapted from Arkansas Living, June 2014

arkansaslivingmagazine.com/

WHIPPED HEARTS OF PALM AND FETA DIP

24 Tuesday Jan 2017

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Ever since hearing about a Yurt a few years ago, when my husband and his brothers were unable to find any other accommodations on their trip to Lake De Gray, I have wanted to experience a night in one of these “permanent tents”.

I made reservations for a Fall evening, squeezing our stay in between school activities and Halloween. Our two sons were away at sleepovers, so my husband, daughter and I packed up the car, organized a dog sitter and drove the few hours to Lake Catherine, stopping for lunch and more provisions along the way.

our yurt at Lake Catherine

our yurt at Lake Catherine

I had made a dip for us to enjoy as an appetizer, along with cheeses, olives and a glass of wine while we sat outside and read our books, savoring the quiet evening. Then my husband, with assistance from my daughter, grilled salmon and vegetables for dinner, which we ate surrounded by stars, fairy lights and gently falling leaves.

WHIPPED HEARTS OF PALM AND FETA DIP

whipped hearts of palm and feta dip

8-ounces feta

1 can (16-ounces) hearts of palm, drained, rinsed and chopped

salt to taste

3 tablespoons olive oil

1/4 cup fresh dill, chopped

pinch of cayenne pepper, for serving

crostini, for serving

Puree feta, hearts of palm, salt, oil and 1 tablespoon water in a food processor until smooth, about 3 minutes. Add dill, pulse just to combine.

Transfer to a serving bowl, cover and refrigerate until needed. Sprinkle with cayenne and serve with crostini.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

 

 

CHEDDAR PARMESAN CRACKERS

19 Thursday Jan 2017

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After casually and intermittently looking for years, a friend and her husband found a beautiful new home, made a successful offer and prepared to move their family – making a few changes prior to taking up residence – repainting almost every room, performing minor renovations and planning modifications to the large yard.

While the painters were putting the final touches on their bedroom, I joined her and a couple of other friends at the house for a preliminary tour. We met in the kitchen and before embarking on our explorations, opened the bottle of champagne I had bought for a celebratory toast, and poured it frothing into the tall flutes that had been wrapped carefully in cloth napkins for the journey across town. Once back from checking out the many gorgeous rooms over three different levels we gathered in the kitchen once again, to continue our conversations and taste the Cheddar Parmesan Crackers I had baked that morning.

CHEDDAR PARMESAN CRACKERS

cheddar parmesan crackers

1/2 cup cheddar, grated

1/4 cup parmesan, grated

3/4 cup cake flour

1/4 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

4 tablespoons unsalted butter, cut into small pieces

2 tablespoons water, plus more as needed

In the bowl of a stand mixer, place cheddar, parmesan, flour, mustard, salt and cayenne pepper, mix. Add the butter and mix just until incorporated. Add the water, 1 tablespoon at a time, and mix just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time until it reaches the right consistency.

Turn the dough out onto a large piece of waxed paper and with a rolling pin, roll until dough is 1/4 inch thick. Cover and place in refrigerator for at least 2 hours and up to 2 days.

Heat oven to 375F.

Using a cookie cutter, cut out rounds of dough and arrange on baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden color.

Enjoy!

Recipe adapted from The Food Network

www.foodnetwork.com/

ARTICHOKE CHEESECAKE

04 Wednesday Jan 2017

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We hosted several gatherings over the holiday season, and discovered after scheduling them that our dishwasher was no longer functioning – that it wasnt able to be repaired and the replacement we carefully chose would take two weeks to be delivered as it wasn’t kept in stock at the local store.

the old dishwasher being removed

the old dishwasher being removed

Reminiscent of childhood days with no dishwasher (although in honesty the job rarely fell to me) I hand washed and dried every plate, piece of cutlery, pot, glass and frying pan – and I have never appreciated this humble and unassuming kitchen appliance more.

In order to maintain our sanity, good humor and sense of joy in the season, we ensured our parties were modest and uncomplicated and attempted to keep the preparations to a minimum.

ARTICHOKE CHEESECAKE

artichoke cheesecake

2 tablespoons butter, softened

1/4 cup breadcrumbs

1/4 cup grated parmesan cheese

2 tablespoons Italian seasoning

2 (8-ounce) packages cream cheese, at room temperature

1 cup crumbled feta cheese

3 eggs

1 cup sour cream

1 (14-ounce) can artichoke hearts, drained and chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

6 green onions, chopped

1 garlic clove, minced

1 teaspoon dried tarragon

1 tablespoon fresh basil

Grease a 9-inch springform pan with the butter. Mix together the breadcrumbs, parmesan cheese and 2 tablespoons Italian seasoning. Coat bottom of pan with mixture.

Heat oven to 375F. In a stand mixer, beat cream cheese until fluffy. Add feta cheese, eggs and sour cream. Beat until smooth. Add chopped artichokes. Beat in red and green bell peppers, green onions, garlic, tarragon and basil. Spoon mixture into prepared pan.

Bake for 40 minutes or until golden brown. Cool to room temperature. Chill for at least 2 hours. Remove from pan, serve with crostini.

Enjoy!

Recipe adapted from Ambrosia, The Junior Auxillary of Vicksburg Mississippi

https://www.facebook.com/AmbrosiaCookbook/about/

BRIE AND FIG MINI TARTS

03 Tuesday Jan 2017

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We were very excited to host the Rico Christmas celebration this year, and to see our wonderful friends outside of the horse barn and riding arena. Upholding tradition, it was a pot luck party, and as always, the excellent cooks on our team provided a large variety of outstandingly delicious appetizers and desserts. The evening also included a fun gift exchange interspersed with lots of laughter, and unusually, a visit from an amazing local magician and current law student, that we have known for many years, Joey.

Elise opening her "secret santa" gift

Elise opening her “secret santa” gift

Joey astounding the audience

Joey astounding the audience

 

 

 

 

 

 

BRIE AND FIG MINI TARTS

brie and fig mini tart

1 (8-ounce) Brie round, rind removed

1 (1.9-ounce) package frozen mini-phyllo pastry shells

4 tablespoons fig preserves

2 tablespoons minced candied ginger

Heat oven to 375F. Cut brie into 15 pieces. Place 1 piece into each phyllo shell, and top each with a rounded 1/2 teaspoonful of fig preserves. Place on a baking sheet, and bake for 6 minutes. Sprinkle with candied ginger.

Enjoy!