Don’t laugh..it Is getting soon to be that time of year (unless you can bbq all winter long). Give this a try. So, so easy but oh so good.
- 1 tbsp. olive oil
- 1 1/2 tsp. balsamic vinegar
- 1/3 cup small basil leaves
- 1 tbsp. capers, drained and rinsed well
- pinch of salt
- 3 cups cherry tomatoes (all colours), halved
- 1 large Italian baguette, cut diagonally in 1 inch thick slices
- 2 garlic cloves, peeled and cut in half
- Grated Asiago cheese for topping
Preheat the barbecue to a medium temperature. Whisk together the oil, vinegar, basil, capers and salt in a medium bowl and stir in the slices tomatoes. Set aside.
Barbecue the bread slices until grill marks form: 1 – 2 minutes each side. Transfer to a plate and rub 1 side of the toast with the garlic and spoon the tomato mixture on top.
Sprinkle the cheese on top and place on the top shelf of the barbecue to melt the cheese (be sure you have turned off the heat). This should just take a moment or two.
Yummy!
Hot Crab And Cheese Spread
Wanting a new dip for veggies at your party? This would be a great ‘new’ one to serve one and all.
- 8 oz. cream cheese, room temperature
- 6 oz. really sharp cheddar cheese
- 1/2 cup plus 2 tbsp. mayonnaise
- 8 oz. crab meat, check for cartilage first and remove
- 1/4 cup chopped pimento
- 1 tbsp. plus 1 tsp. fresh lemon juice
- hot sauce to taste
- pinch of coarse salt
- 1 1/2 cups rustic bread cubes (from a French bread loaf, crusts removed)
- fresh vegetables such as celery sticks, cucumber spears, etc.
Preheat oven to 375 degrees. Whip the cream cheese until very soft and smooth. Add the cheddar and 1/2 cup mayonnaise and stir to combine. Add the lemon juice, salt and a drop or two of hot sauce (to taste). Spoon into two 14 oz. baking dishes, dividing evenly.
Stir together the bread and remaining 2 tbsp. mayonnaise. Top the spread with the bread mixture, dividing evenly. Bake on a baking dish until bubbling (about 25 minutes). Serve immediately with the vegetables.
Monteray Jack Truffles
Planning a cocktail party? Having an Open House this season? Here is a wonderful Hors d’ Oeuvre to present on the table.
- 1 container of boconcini cheese, drained
- 10 sun dried tomatoes, drained if packed in oil
- ½ cup Monteray Jack cheese, grated
- pinch of salt and pepper
- 1 tbsp. well aged balsamic vinegar
Place all the ingredients in a food processor and process until grainy.
Scoop up scant teaspoons of the mixture and form 24 balls with your hands. Repeat until all used up.
Chill in the refrigerator for about 3 hours.
Garnishes
- 24 basil leaves
- olive oil
- aged balsamic vinegar
This should be one of many delectable treats for your guests to munch on and mingle.
Serve the truffles at room temperature on individual basil leaves and have a bowl of olive oil and balsamic oil for dipping. Always have picks and napkins available.
Lobster Profiteroles
‘Tis the season for entertaining and when we do this, we always should put our best foot forward…at least this is what I tell myself all the time. Believe me, sometimes…….
- 1/4 cup homogenized milk
- 1/4 cup water
- 1/4 cup unsalted butter, cubed
- pinch of kosher salt
- 1/2 cup flour
- 3 eggs, divided
- 2 pre-made pie crusts, at room temperature
- 1 1/2 cups lobster meat, finely chopped
- 2 tbsp. mayonnaise
- 2 tbsp. Greek yogurt
- 2 tsp. grainy mustard
- 2 tsp. fresh chives
- 2 tsp. fresh tarragon, chopped
Preheat oven to 400 degrees. Place the milk, water, butter and salt in a saucepan over medium heat and bring to a boil, stirring occasionally. Now immediately take off the heat and add the flour all at once,stirring with a wooden spoon until well combined.
Return the pan to the heat, making sure to continuously stir to remove any excess liquid. (about 60 seconds) Remove from the heat and cool just slightly. Add 2 eggs, one at a time, mixing well after each one. The dough should be smooth, shiny and falling from the spoon in a thick ribbon.
Beat remaining egg with 1 tbsp. water to make an egg wash. Make 20 small mounds of dough on a parchment lined baking sheet. Lightly brush each one with the egg wash and bake, one tray at a time, until puffed, golden in colour and crisp on the outside (about 23-25 minutes). Transfer to a wire rack to cool.
While these are baking, lightly flour a work surface and roll out the pie dough to about 1/4 inch thickness. Using a glass with a sharp edge, cut out 20 circles about 1 1/2 inches. Place these on a parchment lined baking sheet and bake for about 6-8 minutes until they are golden brown and crisp. Transfer these to a rack and cool down.
To finish these, mix the lobster meat with the mayonnaise, yogurt, mustard and tarragon until well combined. Season with a little salt and freshly ground pepper (just lightly).
Cut off and discard the very top of the profiterole. Fill each one with lobster filling and top with a pastry crisp. Place on a serving platter and watch them dive in.
Serve with lovely Sauv. Blanc, chilled of course.
Goat Cheese Ball ‘Ornaments’
Now is the time to at least plan for your holiday celebrations and by that I mean to pick up your recipes and set them aside (saves last minute panic when you can’t remember where you found it). We have made these for years now and they are always a hit.
This one is delectable, pretty to look at and, by changing the flavour of the goat cheese, you can make them sparkly or savoury.
- 1 – 8 oz. pkg cream cheese (good brand), softened
- 6 oz. semisoft goat cheese
- 24 jalapeno pepper slices, well drained (this is optional)
- OR small pitted olives in place of the pepper slices
- 1/2 cup dried sweet red pepper, finely chopped
- 1/2 cup snipped cilantro (small snips, here please)
- 1/3 cup finely chopped toasted pumpkin seeds (no shells)
In a medium bowl mix the cream cheese and goat cheese until perfectly smooth. Cover and chill for about an hour.
Use a rounded teaspoon and form it around the jalapeno slices, if using, to completely cover the pepper. This will be a sticky ‘mess’ so moisten hands as necessary. If the cheese becomes too soft, just put back in the refrigerator and chill a bit. Repeat until all ornaments have been made.
Now….on parchment paper, lay out in ‘rows’ the red pepper , the pumpkin seeds and the cilantro. Take 1/3 of the balls and roll in the red pepper to make a strip around the middle of the ball. Take 1/3 and roll in the pumpkin seeds and the remaining in the cilantro.
Cut off some strips of the cilantro and make ‘hangers’ and put in the top of the balls. They should look like Christmas tree ornaments. Serve these with decorative picks in a side container.
This recipe will make 24 little balls. Alwayds try to be on the edge with your offerings to friends and family. It is a great element of surprise when they see what you accomplished.
Note: you can use a fig goat cheese and then make a row of a gold sanding sugar and toasted sesame seeds.
Bacon Jam and Brie Party Bites
I love this time of year because you can entertain with great flair on a beer budget and no one will know it is not ‘champagne costs’.
These delectable morsels are probably one of my top favorites to serve (and eat) all who enter throughout the holiday season. If you are hosting a wine and cheese – this is it! If you are having an Open House – this is it and if you are now hosting your own ‘lead-in to Christmas’ dinner, this is definitely IT!
- 1 wheel of Brie (size depends of how many guests you are having)
- fresh basil leaves
- small carton of cherry tomatoes, cut in half
- bacon jam (recipe on this site)
- party piks
Serve brie in small wedges, rind side down. Tear a small basil leaf (or portion of one) to fit top of cheese. Add a cherry tomato half, cut side up and spear with a party pick.
Add a small dollop of bacon jam on top and simply plate. These will disappear before you get to say “Try these”.!
Beyond anything…..sooooooo yummy!
Party Fig Crostini
Not fair, I know, but we are blessed with a fig tree that is so awesome, I am able to make jam. So with that in mind, here we go.
- 1 demi baguette, cut in 1/4 inch thick slices (36 slices)
- 1/2 cup extras smooth ricotta
- 1/4 cup fig jam (store bought is fine)
- 5 thinly sliced black forest ham, that is cut in 4 (each slice)
- butter
To build, add a piece of ham on half of the bread slices. Spread some fig jam on another half of the bread slices and put together to make a sandwich. Brush both sides of the baguette with butter and set in a panini grill or a skillet. Cook until brown on one side and flip over to cook the other side the same. Be sure to press down lightly on the sandwiches. Remove from the skillet and keep warm, while finishing all the others.
When you bring this plate out of the kitchen to your waiting guests, you can keep that huge smile on your face and say “oh thank you, it was nothing”. Be sure to serve warm, have small plates and napkins and, of course, wine set out for everyone to help themselves.
Brie Canapes With Cranberry Sauce
Here is another item to add to your evening of entertainment for the holiday season. It is easy, light and extremely yummy.
- 1 red delicious apple, cored and diced
- 1 granny smith apple, cored and diced
- 2 tbsp. finely chopped shallot
- 4 tbsp. sugar
- 2 tbsp. apple cider vinegar
- 1/2 tsp. freshly ground ginger
- 8 oz. fresh cranberries
- 1/2 pkg. frozen puff pastry
- 1 large egg, beaten
- 4 oz. Brie cheese, rind removed
To make the sauce, combine all the ingredients up to the puff pastry in a saucepan. Over high heat, bring to a boil and reduce the temperature, simmering until the cranberries have popped and it becomes thickened. Let cool completely and set aside.
Preheat oven to 400 degrees. Line a baking sheet with parchement paper. Roll the pastry out on a floured surface to approx. a 10 inch square. Cut into 2 inch squares. Brush with the beaten egg and refrigerate for about 10 minutes. Remove from the refrigerator and place in the oven, baking until it becomes golden in colour and risen (12-15 minutes).
Remove from the oven, top with a piece of cheese and place back in the oven for the cheeseto melt. Remove and top with a tsp. of the cranberry/apple sauce.
OMG It is so delicious. No one will want to leave your house. Oh yeah, have chilled white wine and decanted red wine available. We have found, with all the treats to eat, and setting out the wine for people to serve themselves..no one, not one person has ever over-indulged in the wine department…the food? That is another matter.
Chevre Tartlets With Caramelized Onions
Wine and Cheese Night with friends and this is a winner. Make it ahead and you are in good planning mode.
- 4 phyllo sheets (13 x 17 inches)
- 8 tbsp. melted butter, divided
- 4 oz. lean bacon, chopped
- 2 large sweet onions, (is there such a thing?) thinly sliced
- 3 garlic cloves, finely chopped
- 1/2 tsp. fresh thyme leaves, finely chopped
- 6 oz. chevre cheese (goat’s cheese)
- 3 large eggs
- 1/2 cup half and half cream
Preheat oven to 375 degrees. Lightly grease 12 regular size muffin tins and set aside. Place 1 sheet of phyllo on work surface, and be sure to keep the others covered with a damp cloth. Brush lightly with butter. Top second sheet over the first and brush with butter. Repeat until finished, reserving 2 tbsp. of butter.
Use a sharp knife and cut crosswise into 4 strips and lengthwise into 3 strips (this will make your 12 squares). press each one into a muffin cup and bake for about 5-6 minutes until golden but not completely cooked. Remove from the oven and cool slightly before filling.
Lower oven to 350 degrees.
Cook bacon in a skillet over low heat stirring often. When crisp remove and drain on paper towels. Add the remaining 2 tbsp. of buttter and add the onions and cook over medium heat, again stirring often until they change colour. Add the garlic and thyme leaves. Reduce the heat to low and continue to cook for about 12-15 minutes until tender and caramelized. Mix in the bacon.
In a bowl mix together the cheese, eggs, cream and a pinch of salt and pepper. Whip until smooth. Evenly divide the onion mixture into the phyllo cups and top each one with about 2 tbsp of the egg mixture. Bake in the oven for 8-10 minutes until the custard has set and the cups are golden brown. If they begin to brown too quickly, gently lay a sheet of tin foil over the top.
Add 5-6 other nibblies and you have a successful party.
Make sure to have a chilled bottle of Sauvignon Blanc nearby.
Have fun!
Pear Chips-Perfect Entertaining This Season
This is entertaning at its very best. It is a make-ahead that is quick and easy. No gluten, for those of you who wish that, and can be used with a triple cream cheese, candied nuts, or fresh fruit like grapes.
What you do need is a mandolin for slicing super thin under-ripe pears. You can coat them with a cinnamon-sugar mix and then bake or brush with maple syrup and bake, or just have them plain. Mix together strawberries and Cool Whip and use as a dip.
4-5 pears, sliced on a mandolin and spread out on parchment lined baking sheets. Oven should be pre-heated to 225 degrees and bake these for 2 1/2 hours.
Turn them over and bake until they start to darken in colour and the edges have curled but still pliable. (A further 1 – 1 1/2 hours)
Transfer to a wire rack and let stand until crisp. Store these in an airtight container for up to 1 week.
Eat while watching TV or playing games………better than chocolate? ummmm, jury’s still out on that one. Enjoy.
Smashed Potato Hors d’Oeuvres
Getting ready for the season of entertaining. Put this one to the side and become the great Hostess of the season.
- 20 baby potatoes, scrubbed
- Sour cream
- salsa (store bought or homemade – your choice)
- salt and pepper
Preheat oven to 400 degrees. Prick the potatoes in several places and place on a baking sheet.
Bake for about 20-25 minutes and pierce with a knife to ensure they are cooked through. If not, keep baking until they are.
Put on a rack to cool slightly then, on parchment paper, take a masher and press down with enough pressure to open the potato, but still keeping most of their shape. Season with a tiny amount of salt and pepper. Add a spoonful of salsa, then top with a generous dollop of sour cream.
Arrange on a pretty plate and serve. These can be room temperature or barely warm. Yumm………………
Papaya Salsa With Black Beans
This is a great ‘southwest’ side dish. Serve with grilled fish or even just as a snack with tortilla chips (such as watching hockey games or football).
- 2 ripe papayas, peeled, seeded and diced
- 1/2 cup yellow bell pepper, diced
- 1 Jalapeno pepper, seeded and minced
- juice of 1 whole lime
- 1/2 cup chopped cilantro
- 1 tsp. ground cumin
- 1/2 – 3/4 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 1 shallot, small dice
- 1 can black beans, drained
Combine the above ingredients in a bowl, cover and store in the refrigerator until ready to serve. Serve with lime wedges on the side.
Bring on the tequila or whatever, turn on the televsion and you are in for a fun time.