Category Archives: APPETIZER RECIPES

SHARP CHEDDAR CHEESE AND CREAMY HORSERADISH SPREAD

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I am a complete sucker for creamy spreads. And actually, if given my druthers, and the metabolism of a Ruby-throated hummingbird*, I would eat some type of creamy spread with every meal. But given the fact that I was not blessed with a fast metabolism, and am of an age where dietary restrictions are as common as Budweiser beer, (and you may interpret “common” any way you choose), I simply cannot allow myself the pleasure. So therefore I have to limit my creamy spread intake to those occasions where to not serve a creamy spread as one of a plethora of appetizers would be regarded as terribly gauche.

So when I do get the opportunity to prepare a creamy spread, I make sure it’s a pretty darned tasty one. And to that end, this cheesy goodness is right there at the top of my list. It is just a perfect marriage of cheese and horseradish. Neither flavor overshadows the other; rather they totally complement each other.

So next time you need a quick and easy appetizer spread, give this recipe a go. It’s a joy to prepare, contains ingredients that can be easily obtained, and only improves with age. (If only that could be said for me – the improving with age part that is!)

*Hummingbirds have the highest metabolism rate of any homeothermic animal. (Homotherimic – maintains a stable internal body temperature regardless of external influences.)

  • 8 oz. grated sharp cheddar cheese
  • 6 oz. cream cheese
  • 1 tsp. distilled white vinegar
  • 6 T. heavy cream
  • 1 T. creamy horseradish (I use Beaver Brand Hot Creamy Horseradish)
  • pinch of kosher salt
  • freshly ground black pepper

Whirl all the ingredients together in a food processor until creamy and smooth. Refrigerate for at least 2 days before serving at room temperature with crackers. Cornichons (crisp, sour pickles made from really tiny cucumbers) are a wonderful accompaniment to this cheese spread.

 

 

CROCCANTINI CRACKERS WITH FRESH ROSEMARY

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And yes, this is a knock off of La Panzanella’s amazing Rosemary Croccantini. I found the recipe (or the bones of the recipe) on The Fresh Loaf web site. (Great site BTW.) And if truth be told, I’m not going to make a habit of preparing these homemade crackers each time I need a base for a yummy spread. I’m not crazy after all! But for those times when I want to play gourmet and impress the pickles out of a small group of people, myself included, I’m going to continue baking a batch of these little darlings whenever a get a wild hair. And truly, they are very easy to build and don’t take that much time. But sticking my hands and head in and out of a 450 degree oven is not something I care to do on an everyday basis!

So now that I have convinced you that these crackers are somewhat of a bother, let me tell you why I am going to continue making them, if only for special occasions. And why you should try them at your earliest convenience. THEY ARE JUST FREAKING DELICIOUS. In my opinion, they are even better than their prototype. Not kidding here folks. Fresh out of the oven they are light, crisp, and don’t break into a million pieces at the mere suggestion of using them as the base for a spread. They are simply perfect crackers.

Plus, if you are the kind of person who enjoys speculating on how much money you save by baking your own breads, desserts, etc., like I do, you are going to love this recipe all the more. Just glance down at the list of ingredients; then think about how much an 8 ounce package of this type of cracker costs at the grocery store. (And yes I know you can buy them for a reduced price at Costco, but not everyone has a Costco within walking distance!) But of course, as our dear friend Jim so lovingly pointed out last evening at our cooking club dinner party, you still have to consider the cost of running your oven etc. if you are going to perform an accurate analysis of the cost savings. (Not going to do that, just telling you straight!) But I’m still willing to bet a month’s wages (like I still receive wages being retired and all) that the savings is in the vicinity of 85-90%.

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(Our cooking club sitting down for yet another wonderful meal together.)

So considering the cost savings, the fact that these crackers are really quite easy to build, and that the final product is amazing, I advise you to put on your welding smock (just kidding) and get cracking, or should I say – get crackering!

  • 1½ c. unbleached all-purpose flour
  • 1 tsp. course sea salt, plus more for sprinkling
  • 1-2 T. chopped fresh rosemary or 1 tsp. dried rosemary
  • 2 T. extra virgin olive oil
  • ½ c. very cold water

Place a baking stone* on a rack set in the middle of your oven. Place an empty pan (like an 8×8-inch metal cake pan) on the lower rack and preheat the oven to 450 degrees.

Meanwhile, place the flour, salt, and rosemary in the bowl of your food processor fitted with the cutting blade; pulse to blend the ingredients. Add the olive oil and pulse again. Add the cold water in a thin stream until the dough comes together; process for about 20 seconds. Turn dough out onto a well floured surface (I use a pastry cloth) and knead to a smooth ball. Divide into four equal sized portions and cover with a towel; let rest 5 minutes. Using a rolling pin, roll each quarter of dough out until the dough is paper thin. (Make sure you have plenty of flour on the rolling surface and also on your rolling pin. The dough is quite sticky.) Pierce the dough liberally with a table fork to help prevent bubbles forming during the baking process; cut the rolled dough into workable sized pieces.

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Cover a one sided baking sheet (see picture below) with parchment paper and place the dough pieces on the paper. Sprinkle lightly with course sea salt.

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When ready to start baking, add about ½ cup water to the pan in the bottom of the oven. Slide the crackers, using the cookie sheet in much the same way you would use a pizza paddle, onto the baking stone, parchment paper and all.

Set your timer and flip the crackers (I use my fingers) after about 3 minutes. Bake another 3 minutes or until the crackers start to show a hint of brown. (You truly need to watch the crackers very carefully throughout the entire baking process.) Then using the same technique you used to slide the parchment paper onto the baking stone; reverse the process. Slide the cookie sheet under the first inch or so of parchment paper and pull the paper onto the cookie sheet. (You can use your fingers for this step because the paper is not hot. Just don’t touch the baking stone.)

When out of the oven, cool the crackers on wire racks. Repeat the process for the next 3 pieces of dough including cutting new parchment paper for each batch.

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Please note: Some crackers may be slightly limp when taken out of the oven, but will crisp up as they cool. If a couple don’t seem to be crisping properly, place them back in the turned off oven and they will dry out in about 5 minutes from the residual heat.

Cool crackers completely before storing in an airtight container at room temperature.

Serving suggestion: try using these crackers as a base for the next recipe I’m going to post – Sharp Cheddar Cheese and Creamy Horseradish Spread.

*If you don’t own a baking stone, just use the baking sheet. You might need to increase the baking time a bit for both sides. Watch closely.

HUMMUS A TUNE MR. C.

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So what is this thing called hummus, and what in the heck is tahini? Those were just 2 of the questions I asked Mr. C the first time he took me to his favorite Middle Eastern restaurant. (Having just recovered from raising and educating about a dozen (or so it seemed) children, I hadn’t had a lot of time or disposable income to go out to any but the most inexpensive of restaurants.) In fact, the only ethnic restaurants I patronized, and then on an infrequent basis, were Mexican, Chinese, or Italian (pizza).

So here I am in a restaurant with this guy I hardly know and he orders some of the best food I ever tasted. Well, I’ll tell you what – his choice of restaurants was one of the contributing factors to my falling head over heels in love. That and the fact that he was pretty darn cute, played the piano, and in casual conversation had mentioned those three little words every girl longs to hear – medical and dental! (He must have been paying attention to one of the comments made by Kaetche, one of the Fabulous Fenderskirts during one of their concerts. She often alluded to the fact that “I love you” was almost passé. What woman really wanted to hear was “medical and dental”.)

Anyway, it was Mr. C who really taught me to appreciate the many delights offered by some of the ethnic restaurants in the Seattle area. And as I discovered fantastic new foods, I would buy cook books (those were the days before internet) and try to duplicate the dishes in my own kitchen. And of course I would try them out on Mr. C. That was almost 24 years ago, and the poor guy is still my number one human guinea pig victim food tester.

But of all the foods I tried early on in our relationship, it was hummus that first captured my taste buds. And since then I must have prepared hummus at least 75 times. It is just a wonderful appetizer, goes beautifully with all kinds of Middle Eastern and Mediterranean food, and is easy and economical to prepare. And all the main ingredients are super foods in their own right.

Garbanzo beans (chickpeas) are full of protein and fiber. (Black beans are good for us too!) Tahini (sesame seed paste) is loaded with copper, manganese, calcium, magnesium, phosphorus, iron, zinc, selenium, vitamin B1, and fiber. Garlic is an excellent source of manganese which helps contain essential enzymes and antioxidants that assist with the healthy formation of bones and connective tissues, bone metabolism, calcium absorption, and proper thyroid function. Garlic contains 17% of the daily value of vitamin B6, and 15% of vitamin C, along with goodly amounts of calcium, phosphorus, and selenium. And last but not least, extra virgin olive oil is a monounsaturated fatty acid which is considered a healthy dietary fat.

So next time you want to do your mouth a favor as well as your entire body, whirl up a batch of any one of the three hummus recipes given below. They are all delicious and ever so easy to prepare.

Before I go any further, I would like to share a trick I recently learned about fresh garlic. If you are using fresh garlic in a recipe, but would like to reduce a bit of the “bite”, warm the peeled garlic cloves in a small bowl covered by milk. You only want to warm the cloves in your microwave, not cook them. Then remove the cloves from the milk and slice or mince according to your recipe. You will find that the flavor is still there, but the bite has mysteriously disappeared.

HUMMUS

  • 1 (15-oz.) can garbanzo beans, drained and liquid reserved
  • juice of 1 lemon, or more to taste
  • 1 T. extra virgin olive oil, or more to taste and for drizzling
  • 3-4 T. tahini (either purchased or homemade) – see recipe below
  • 2 cloves garlic, rough chopped
  • dash Sriracha or to taste
  • ¼ tsp. kosher salt
  • 1 tsp. paprika, plus more for sprinkling
  • 2 tsp. finely chopped fresh parsley, garnish, opt.
  • kalamata olives, opt.

In an electric blender or food processor, process the garbanzo beans (also known as chickpeas), lemon juice, olive oil, tahini, garlic, Sriracha, salt, and paprika until smooth and creamy. Add reserved liquid from garbanzo beans if consistency is not as creamy as desired. Add more lemon if not tangy enough or more olive oil if it seems like the hummus needs more depth of flavor. Refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Serve on a flat plate garnished with parsley, a light sprinkling of paprika, a drizzle of olive oil, and a few kalamata olives. Warm pita bread is great with hummus as are Pita Chips (see recipe below).

ROASTED RED PEPPER HUMMUS

  • 1 (15-oz.) can garbanzo beans, rinsed and drained
  • 1 roasted red pepper, or more to taste
  • 3- 4 T. fresh lemon juice
  • 1½ T. tahini (either purchased or homemade) – see recipe below
  • 1 small clove garlic, rough chopped
  • ½ tsp. ground cumin
  • dash Sriracha
  • ¼ tsp. kosher salt
  • paprika

In an electric blender or food processor, puree the garbanzo beans, red pepper, lemon juice, tahini, garlic, cumin, Sriracha, and salt. Process the mixture until smooth and creamy. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle with paprika before serving.

SPICY BLACK BEAN HUMMUS

  • 1 garlic clove
  • 2 T. fresh lemon juice
  • 1 T. tahini
  • 1 tsp. ground cumin
  • ½ tsp. kosher salt
  • 1 (15-oz.) can black beans, drained and rinsed
  • ½ fresh jalapeno pepper, chopped
  • 1/8 tsp. Sriracha hot chili sauce (available in almost every grocery store)
  • extra virgin olive oil
  • paprika

Place garlic in food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeno, and Sriracha. Process until very smooth. Place mixture in small bowl, drizzle with extra virgin olive oil, and sprinkle with paprika. Serve with Pita Chips (see recipe below) or I like Stacy’s Simply Naked that can be found at Costco.

Note: I found this basic recipe in Cooking Light. I made a couple of slight modifications, because that’s what I do, but the “bones of the recipe” remain untouched.

TAHINI 

  • 1 c. toasted* sesame seeds (plain old fashioned white hulled sesame seeds)
  • 3 T. extra virgin olive oil, or more if needed
  • half a pinch of kosher salt, opt.

Place the cooled sesame seeds in a food processor. Whirl for about 3 minutes or until the seeds make a crumbly paste. Add the oil and salt; process until you have a smooth, thick paste. Add more oil if a thinner tahini is desired. Store the tahini for up to a month in an airtight container in your refrigerator. Use in any of your favorite recipes.

*place the sesame seeds in a dry skillet over medium heat, stirring often with a wooden spoon. Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes. Cool completely before using.

PITA CHIPS

  • 6 pita breads
  • 1½ tsp. granulated garlic
  • 2 tsp. kosher salt
  • pinch cayenne
  • 1½ tsp. ground cumin
  • 2 tsp. dried oregano
  • 2 T. extra virgin olive oil

Preheat the oven to 350 degrees. Cut each of the pitas into 8 triangles. Combine the granulated garlic, salt, cayenne, cumin, dried oregano, and olive oil in a medium sized bowl. Add the pita pieces and toss well; spread out on a sheet pan. Bake until golden brown and crisp, about 10 to 15 minutes, shaking the pan once during cooking. Cool and serve.

Note: If baking ahead, store in an airtight container. If they get soft, warm then just before serving in a 350 oven for a couple of minutes.

PICO DE GALLO

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What I miss most when I arrive home after visiting the Southwest is good Mexican food. And yes I know there are several Mexican restaurants in our area, but…..as much as I would like to say they all serve wonderful Mexican food, they do not! (At least in my humble opinion.)

Now darn it, there are times when I just really want to go out for lovely warm tortilla chips and a really fabulous salsa or pico de gallo. But that’s just not happenin’ north of the Stillaguamish. (If I were in Texas I could say north of the Pecos, which sounds so much more authentic, but we deal the hand we’re given!) So when I want good Mexican food, I have to fix it myself! (And yes as much as I love to cook, there are times when the last thing I want to do is spend time in the kitchen! I want to treat myself and let someone else do the cooking.)

So when I get the hankering for Mexican food and it just happens to be the same day I don’t want to spend all hours in the kitchen, I make it simple on myself. I fix this simple pico de gallo, warm up some Juanita’s tortilla chips and ask the resident mixologist for one of his special Margaritas. (See recipe below.) Then while sipping away on my drink, I whip up some Weeknight Tamale Pie (on blog) and call it good.

So next time you need a Mexican food fix, but don’t want to spend endless hours in the kitchen, give this recipe a go. Who knows, you may decide to open your own Mexican restaurant. If you do, would you please let me know? Mr. C and I will be your first customers.

  • 6 Roma tomatoes, seeded and diced
  • ½ c. chopped red onion
  • 2 garlic cloves, finely minced
  • 1 jalapeno, seeded, de-veined and finely minced
  • 3 T. minced cilantro leaves
  • 1 T. minced fresh Italian parsley
  • 1-2 limes, juiced (depends on size of the limes)
  • ½ tsp. kosher salt
  • freshly ground black pepper

Combine all ingredients, adjust seasonings and refrigerate until ready to serve.

MARGARITA

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  • 2 parts good quality tequila (like Cuervo Especial)
  • 1 part Cointreau (orange flavored liqueur)
  • 1 part fresh lime juice (don’t even think about using the stuff from a bottle or cute little plastic lime thingy)
  • ice
  • coarse salt (kosher works fine)

Combine tequila, Cointreau, lime juice, and ice in a martini shaker. Shake well and pour the liquid and a few of the ice cubes into prepared glasses. Garnish with a thin wedge of lime. To prepare the glasses, rub the rims with lime and dip into coarse salt. Chill glasses if time allows.

 

MARINATED BOCCONCINI (SMALL FRESH MOZZARELLA BALLS)

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Bocconcini, which literally translates as “little bites or little mouthfuls” in Italian, are small heavenly balls of fresh mozzarella cheese. And when you further enhance their flavor by marinating them in a savory olive oil, well there is simply nothing finer. Plus of course, they are just cute as all get-out.

I like to feature fresh mozzarella in some form or another every time I serve an antipasto platter. Along with thinly sliced salami, olives, and all the other usual suspects, which BTW tend to be straight from a jar or deli case, I like to serve at least one item on the platter that I have in some way “messed” with. But frankly, I don’t want to spend a lot of time on just the appetizer for an Italian meal on which I have already invested a great deal of time. So marinated bocconcini is perfect no matter how you look at it. It’s terribly easy to prepare, should be made ahead of time, looks just darling on the platter, and tastes like a million dollars. What more could anyone ask from the corpse of milk? (Thank you James Joyce for that lovely description of cheese!)

So next time you want a simple appetizer or a new and exciting addition for your green salads, or as a taste treat right out of the refrigerator container (shh, don’t tell Mr. C.), give this recipe a try. You will not regret joining the rest of us who are totally addicted to these little darlings. (And yes, being addicted to bocconcini is universally accepted as an appropriate response to once having tasted fresh mozzarella. In fact, if you don’t become addicted, your friends and family may request an intervention on your behalf!)

  • ¼ c. extra virgin olive oil
  • pinch crushed red pepper flakes
  • ½ tsp. dried oregano (Mexican is best)
  • 1 T. finely chopped fresh basil
  • 1 tsp. finely chopped fresh Italian parsley
  • 1 small garlic clove, finely minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 8-oz. bocconcini, drained (I try to find the really tiny bocconcini)

Whisk together the olive oil, red pepper flakes, oregano, basil, parsley, garlic, salt, and pepper in a small covered container. Add the bocconcini and stir gently until each ball has been totally introduced to the marinade. Cover the bowl and place in the refrigerator for 2-3 days before you plan to serve. Stir periodically to make sure each bocconcini gets its fair share of time in the olive oil bath!

Note: if there is any marinade left after the bocconcini have all disappeared, it makes a wonderful salad dressing.

 

ROTOLO AL FORNO (MEAT AND CHEESE ROLLED SANDWICH)

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(The Rotolo al Forno is in the foreground, just to the left of the deviled eggs.)

This is one of those recipes that is easy to prepare and sure to please. It is simply a wonderful combination of soft white bread, tangy mustard, tasty deli meat, and 2 kinds of cheese. Sounds just like a sandwich, right? Well it should, because that’s exactly what it is. Except for the fact that it’s kind of fancy and looks divine on a table, Rotolo al Forno is just your basic meat and cheese sandwich presented in a gussied up form. (Love that word – “gussied”.) Anyway, it’s lovely to behold and even lovelier to consume.

I first had this appetizer/sandwich/main dish many years ago when my friend Julie made it for a dinner gathering she and her husband Joe were hosting. At the time, most of our friends had small children, good jobs or were starting new businesses, but no what you would call “disposable income”. We were all just able to pay our mortgages, feed and clothe our children (if we had them), go camping in the summer, and afford box wine or Coors beer for occasions with our buddies. (This was the 70s folks, so cut us some slack on the box wine and Coors beer!) Where was I? Oh yes – so for all of us, this much meat and cheese in one dish was considered if not gourmet, pretty swell and elegant.

And that was Julies’ forte. She loved to try new recipes and the more labor intensive the better. So those of us who were her friends got to experience all kinds of new and amazing taste adventures. She was a true gourmet and taught me a lot about fine cuisine. Julie and Joe are now both deceased, but their friendship lingers on in our memories of fun get-togethers, fabulous New Year’s Eve parties and new and exciting dishes. This may not be an exciting dish, but it is never-the-less delicious. Try it the next time you have guests coming for lunch or you need a hearty appetizer. Just don’t forget to lift a glass to Julie. I’m sure from heaven she will lift a glass right back at you. Cheers everyone.

  • 1 loaf frozen white bread dough
  • Dijon mustard
  • ¼ lb. thinly sliced deli salami
  • ¼ lb. deli pastrami, thinly sliced
  • ¼ lb. deli ham, thinly sliced
  • 1/3 lb. thinly sliced Swiss cheese
  • 1/3 lb. thinly sliced Provolone cheese
  • 1 beaten egg yolk

Thaw bread and let rise one hour. Punch down and roll out to approximately a 12×16-inch rectangle. Using a pastry brush, spread a very thin layer of Dijon mustard over the bread dough. Layer with meat and cheese and roll up like a jelly roll. Pinch the seam together and place, seam side down, on a lightly greased cookie sheet. Brush with egg yolk. Let sit uncovered for 30 minutes. Bake the bread in a pre-heated 375 degree oven for about 25 minutes or until the top is a dark golden brown.

Remove from oven and let sit for about 25 minutes before cutting into 1-inch slices. Serve warm or at room temperature.

Note: If you are going to bake the roll ahead of time, let the bread cool completely before you cover with plastic wrap and place in the refrigerator. When you are ready to serve, slice, plate, and warm for a few seconds in microwave.

 

BACON, DATE, AND CREAM CHEESE SPREAD

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(Sorry there’s not more of the spread to show you, but before I could take a picture, the rest of this yummy concoction was gone!)

So here I am, in the final stages of preparing the food for our New Years Day brunch buffet, when I realize that there is not even one slice of bacon in any of the foods I have prepared. No bacon!! What will people think? No bacon?? So I’m thinking about this flaw in my menu planning when lo and behold the Seattle Times came to my rescue. There in the Jan. 31st edition in beautiful black and white is the answer to my problem – a simple recipe that contained bacon and would fit beautifully in with the other dishes I had prepared. Not only did it look delicious, I actually had all the ingredients on hand including cooked bacon. (I usually fry up a half pound of bacon at a time, and dole it out parsimoniously as a garnish for our morning toast and eggs.)

So I jumped up out of my chair (that’s figuratively “jumped up” you realize) and proceeded to add this lovely spread to my carefully laid out menu. (Turns out, not as carefully planned out as I thought, but all’s well that ends. . . . or however that saying goes!)

Anyway, this spread is just delightful. It’s creamy, and slightly sweet, and salty, and just perfect on baguette slices or simple cream crackers.

So God forbid this type of situation should ever happen to you, (the no bacon dilemma), but if it does, remember this recipe. The spread is super easy to prepare, can be made up to 3 days ahead, and looks beautiful in either a bowl or on a plate drizzled with balsamic vinegar glaze.

  • 8-oz. cream cheese, room temperature
  • 2 T. milk
  • ½ c. crumbled cooked bacon
  • ½ c. chopped dates
  • 2 green onions finely minced
  • pinch kosher salt
  • freshly ground black pepper
  • balsamic glaze, opt.

Whip the cream cheese and milk together. Stir in the bacon, dates, green onions, salt, and pepper. Serve in a small bowl or on a small plate drizzled with balsamic glaze.

SMOKED SALMON SPREAD

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I think this year I had the most fun I have ever had on the first day of the year. Mr. C and I hosted a New Year’s Day brunch. Many of our friends brought their musical instruments or fabulous voices (sorry I didn’t get any pictures, but I was too busy being the hostess) and we had an afternoon of friendship, food and music. I simply can’t think of a better way to start the New Year. I had so much fun!

The buffet was a new adventure to plan and the execution was possible because I planned out the preparation to the nth degree. I started by spending an entire day playing prep chef. I grated cheese, sautéed onions, prepared fillings, etc. – basically anything and everything I could do ahead of time to make the 2 days before the party easier on myself. I shall do that again the next time I prepare food for the masses. (Actually I told Mr. C I wanted a prep chef for my next birthday. Wish me luck on that one!)

Anyway, one of the dishes I prepared was my Smoked Salmon Spread. I have been making this for years and it always goes over very well. All together I made 13 dishes, one of which was simply a plate of sliced apples. Others contributed by bringing yummy pickled herring, a lovely cherry jell-o dish, and a wonderful quiche. So as you can imagine, we didn’t starve.

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This picture shows the table just before our guests started filling their plates. Several of the dishes, if they aren’t already on this blog, will be featured within the next few weeks. So, starting on the back right side, Pancetta and Gruyère Breakfast Casserole, Breakfast Egg Casserole with Italian Sausage and Mushrooms, Ham, Oven Roasted Potatoes, and Cheddar Cheese Breakfast Casserole, Smoked Salmon Spread, Bacon, Date, And Cream Cheese Spread, Deviled Eggs (already on blog), sliced apples, Rotola Al Forno, pickled herring, cherry jell-o, Cinnamon Nut Coffee Cake, Zucchini Bread, Dried Cranberry and Almond Braided Danish, and Eggnog Spice Bundt Cake. (And yes, the sun was shining into our West facing dining room.) Marvelous. People actually got to see the water and the mountains (Port Susan and the Cascade mountains, including Mt. Baker) from our East facing windows. Now, how often does that happen on the first of January?

So Happy New Year everyone. And may this new year find you happy, healthy, and in the kitchen having fun!

  • 8-oz. cream cheese, room temperature
  • ½ c. sour cream
  • 2 tsp. finely minced green onion
  • 2 tsp. minced fresh parsley
  • 2-3 tsp. fresh lemon juice, or more to taste
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ lb. smoked salmon (I use the smoked salmon from Costco that is thinly sliced like lox, but any nice smoked salmon will do)
  • milk

Beat cream cheese and sour cream together. Add green onions, parsley, lemon, salt, pepper, and smoked salmon. Stir until salmon is broken down and mixture is creamy. Add milk until you reach desired consistency. Refrigerate at least 4 hours before serving.

 

BACON WRAPPED BLUE CHEESE STUFFED DATES

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This is one of those recipes where you get high praises for fundamentally doing no “real” cooking. Basically all you do is assemble 3 ingredients and turn on your oven. And the final product? Well suffice it to say that several people complimented me on the dates at the wonderful holiday party last evening hosted by our good friends John and Deanne.

I actually felt a little guilty because some of the appetizers brought to the gathering took a considerable amount of time to prepare. I know that for a fact because I have made a few of the dishes myself and know how time consuming they can be. So here I am, modestly accepting compliments for an appetizer that has fewer ingredients and less culinary ability required than any other appetizer on the table. I wish I could finish this story by saying I’ll never do that sort of thing again, but alas we have another holiday party to attend this afternoon. Now, I’m reasonably sure even those of you who are not rocket scientists can guess what I am bringing as our contribution. (Thanks again Mr. C for going to the store at the crack of dawn for more bacon.)

So if you too are feeling lazy, but still want to wow your family and friends with an appetizer that takes the term “out of this world” to a new level, make a batch of these for your next gathering. Or take them with you if you are invited to bring a little “something” to share. They can be plated at home (on a pretty plate or platter*, of course), don’t need to be transported in an ice chest (unless the party is in some place like Florida or Costa Rica), and don’t require warming when you arrive at your destination. Just plop them on the table and get out of the way!

*Remember: for most people presentation is important. And especially during the holiday season, your host or hostess has probably worked very hard to set a lovely table. Do that person the courtesy of nicely plating whatever dish you take to share with the other guests. In other words, leave your Tupperware at home! (If it’s impractical to plate ahead of time, bring a nice serving dish and plate your offering when you arrive at the gathering.) There is truly nothing more frustrating for a hostess than having a guest show up with his or her famous clam dip in a yellow Tupperware bowl and just plopping it on your beautifully decorated table. Don’t do that to someone who has invited you to their home. End of common sense lesson number 34. (Sorry, it’s just the Martha coming out in me! I’ll be OK in the morning.)

  • 35 whole pitted dates, slit from end to end (I use my kitchen shears)
  • 1 lb. lean, thin sliced bacon cut in thirds (you will have some extra)
  • about 2 oz. crumbled blue cheese
  • toothpicks

Take a bit of blue cheese and place in each date. Close the date with your fingers. (If you put too much blue cheese in the date it won’t close.) Place each date, cut side down, on a piece of bacon, wrap from both ends to the middle, and secure with a toothpick. Place on a baking sheet with sides and bake in a pre-heated 350 degree oven for 10 minutes. (If you have a convection oven, now is a good time to use it.) Remove from oven and flip with a small spatula. Bake for an additional 4-6 minutes or until the bacon is crisp. The dates can be served warm or at room temperature.

Note: Obviously you can make as many or as few of these dates as you need. I just usually make 35 because they fit on one of my baking pans perfectly.

BUTTERNUT SQUASH, BLUE CHEESE, AND WALNUT TART

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I don’t know why I have such a fascination with savory tarts, except for the fact that they are just bloody delicious. After all, what do you see in the list of ingredients below that doesn’t reach right off the page (or your screen to be more precise) and grab you by your taste buds? Nothing, right??

Well for me this tart is the perfect combination of flakey (the crust), savory (the rosemary infused butternut squash purée), cheesy (the sharp flavored and salty blue cheese) and crunchy (the toasted walnuts).

I have actually been trying to re-create this dish since we enjoyed its culinary prototype at la medusa restaurant in Seattle’s Columbia City neighborhood several years ago. And I know any resemblance to my recipe and my fading memory of the “real” thing is purely unadulterated sheer good luck. Regardless, this is still a pretty darned good tart in its own right!

So next time you need a wonderful first course nibble or a bite size piece of heaven to serve as an appetizer, give this recipe a try. And even if by some stroke of unfortunate fate you or your family aren’t butternut squash lovers, the other ingredients will redeem the squash so beautifully that you and yours will never again cast aspersion on this lowly bit of vegetative matter. In fact, you will all be left to wonder why you hadn’t recognized butternut squash as one of God’s perfect foods from the onset. (I have witnessed this revelation with my own eyes, so I know of what I speak.) So may Betty Crocker, the spirit of Julia Child, and the precocious Ratatouille be with you on your journey to enlightenment.

  • 2¼ c. unbleached all-purpose flour
  • 1½ tsp. kosher salt, divided
  • 1½ tsp. sugar
  • slightly rounded ¼ tsp. baking powder
  • scant ½ c. extra virgin olive oil
  • 6 T. milk
  • 1 T. butter
  • 1 lg. shallot, chopped or ¼ c. finely minced onion
  • 1 garlic clove, minced
  • 2 c. puréed fresh butternut squash (I peel the squash, cut it into small cubes, steam it until tender, and process it in my food processor)
  • tiny pinch ground nutmeg
  • fresh ground black pepper
  • ¼ tsp. very finely minced fresh rosemary
  • 6-8-oz. crumbled blue cheese (depending on much you like blue cheese)
  • 1 c. chopped walnuts, lightly toasted

Whisk together the flour, the 1 teaspoon salt, sugar, and baking powder in a medium bowl. Whisk together the olive oil and milk in another bowl, then pour over the dry ingredients. Stir with a table knife until the dough is evenly moistened and no loose flour remains. Using your fingers, press the crust into a 9×13-inch glass baking dish, beginning with the bottom; then press a tiny bit up the sides of the pan. (Make sure there are no holes or cracks in the crust.) Bake for 12 minutes in a pre-heated 375 degree oven. Remove crust from oven and increase oven temperature to 425 degrees.

Meanwhile, heat the butter in a medium sized sauté pan over medium-high heat. Cook the shallots for about 2 minutes or until translucent. Add the garlic and cook for an addition minute. Mix in the squash, nutmeg, remaining ½ teaspoon salt, pepper, and rosemary. Remove from heat and set aside to cool.

When ready to bake, spread the butternut squash mixture evenly over the partially baked crust. Add the crumbled blue cheese, but not the walnuts. (You are going to add the walnuts after the tart has finished baking.)

Bake the tart in the pre-heated 425 degree oven for about 13-15 minutes or until the crust is a lovely light golden brown. Remove from the oven and scatter the walnut pieces over the top. Taking a table fork, gently press the walnut pieces into the cheese. Place pan on a rack to cool. When ready to serve, cut into desired sized pieces. Serve warm or at room temperature.