Getting Ready for New Years...

New Years Eve and New Years Day are just around the corner.  And I have your list of how to get ready.

First...do you have your bubbly yet?  I've become quite partial to Schramsberg, a lovely sparkler from California.  We're in the wine club and have a wonderful bottle in the wine fridge waiting for us.  But if you still need to to hit the liquor store, here's a list to consider.

Next...what are you serving with your New Years toasts?  I think it's a night for delicious bites.  Whether you're throwing  a party or just sitting on the couch watching movies, I think it's a night for grazing.  I am thinking about making these delicious little canapes with ricotta and chive puree. Also perhaps this hot crab dip.

And, of course, you need to get the black-eyed peas ready for New Years Day.  We've decided to go really Southern with fried catfish and oysters, cole slaw, and my easy, but delicious, black-eyed (really purple hulled) peas.

Enjoy and....Happy New Year!

Pimiento Cheese-Stuffed Peppadew Peppers

Looking for an easy nibble for a summer picnic or party?  Head to the "olive bar" at your fancy grocery store and pick up some pickled Peppadew peppers (They are probably already hollowed out and ready to stuff.) and some pimiento cheese. (Or you can make your own pretty easily with this recipe.)

Spoon a little of the cheese into each pepper and arrange on a serving platter.  Sprinkle with a dusting of cayenne pepper for some added heat if you are so inclined. Perfect one-bite flavor explosions.

(You can always stuff hollowed-out cherry tomatoes if you'd rather...)

Happy Fourth of July!

Here's something easy and edible to add to your Independence Day spread.  Using twelve wooden skewers and the photo above as a guide, layer blueberries, raspberries and mini marshmallows to create this Fourth of July fruity flag.

Enjoy the fireworks!

Thyme-Scented Goat Cheese with Prosciutto and Shallots

Those of you who follow this blog regularly know that I am all about the small bites.  And not just for parties.  I love coming home after work and fixing a little nibble for happy hour.  A couple of snacks and a cocktail and I am ready to cook dinner.  And since I am not ravenous, it's likely to be healthier than not.  Here's a great example of the kind of thing I enjoy.  You can make the components ahead of time, refrigerate and assemble as needed. 

And, yes...these ARE great at parties.

Thyme-Scented Goat Cheese with Prosciutto and Shallots

Makes about 24 crackers.

2 teaspoons olive oil

2 large shallots, finely chopped (about 3/4 cup)

1 tablespoon balsamic vinegar

4 ounces goat cheese, softened

1 tablespoon milk

1 1/2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)

Kosher salt and freshly ground black pepper

3 ounces thinly slices prosciutto, cut into 1 1/2 inch wide strips

24 butter-flavor crackers (I use Town House.)

In a small saute pan, heat the olive oil over medium-high heat.  Add the shallots and cook for 2-3 minutes until lightly browned.  Add the vinegar and cook, uncovered, for about 30 seconds until slightly reduced.

In a small bowl, combine the goat cheese, milk, and thyme.  Mix until soft and creamy.  Add salt and pepper to taste.

To assemble, place one piece prosciutto on a cracker.  Top with 1 teaspoon of the goat cheese mixture. Top with a bit of the shallot mixture.

Cheers.

Cocktail of the Week: Rose Sangria

If you're like me, when you think of sangria, you think of a warm summer evening on the patio. Probably not a beverage for the chill of winter. But you forget this is a special week. It's Super Bowl time. And if you're having a party, a pitcher of sangria is a perfect option for your non-beer drinking guests. Here's a nice recipe I ran across.

Rose Sangria
Serves 4-6. (You can easily double it for your big shindig.)

2 (750 ml) bottles rose wine
1/2 cup Spanish brandy (You can omit this, but it DOES add a nice boozy kick.)
1/2 cup orange liqueur
Juice of 1 orange
1/2 cup superfine sugar
1/2 cup sliced fresh strawberries (frozen work just fine)
1/2 orange, cut in thin slices and then cut in half
1/2 lemon, cut in thin slices and then cut in half
1/2 plum, pitted, and sliced into thin wedges (couldn't find one in my grocery during winter so left it out.)
1/2 peach, pitted and sliced into thin wedges (I substituted a small bag of frozen peach slices)
1 (10 ounce) bottle club soda, chilled

Combine first five ingredients in a pitcher and stir until the sugar is dissolved.  Add the fruit and stir well to combine.

Refrigerate until well-chilled, about two hours.

Right before serving, stir in the club soda.  Serve in large wineglasses over ice.

Spiced Pecans

These nuts are all over the place...and that's a good thing. Spicy, sweet, salty and smoky.  They will hit everyone of your tastebuds. When you serve them up as holiday gifts, you'll have a group of grateful folks on your hands.

The recipe I will post here is for pecans, but walnuts, almonds or a mix will do the trick nicely. Just be careful to keep stirring and don't cook at too high a heat.  You don't want these treasures getting too browned.


Spiced Pecans
Makes 2 cups.

4 tablespoons unsalted butter
2 cups pecan halves
2 tablespoons brown sugar
2 tablespoons roughly chopped rosemary leaves
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon Tabasco sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon

Heat butter in a 12 inch skillet over medium heat. Add pecans and cook, swirling skillet constantly, until nuts are just toasted, about 5 minutes.

Add brown sugar, rosemary, Worcestershire sauce, paprika, chili powder, salt, Tabasco sauce, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecans, stirring constantly, until fragrant, 1 minute longer.

Transfer pecans to a parchment paper–lined baking sheet, spread into a single layer, and let cool, stirring pecans and breaking up sugar and spices occasionally.

Curried Butternut Squash Soup

We've been loving our co-op produce share.  Pick it up every two weeks and it's been full of wonderful local organic goodness.  Of course, it's not tomatoes and squash at this time of year.  Instead, potatoes, onions, apples, wonderful lettuces and lots of winter squash.  Inspired by an Ina Garten recipe, I pulled squash, apples and onions out to make this delicious soup.

If you're being virtuously healthy, you can stop before adding the cream and butter, but it's the perfect decadent touch for the holidays.  Serve it in shot glasses with a few toasted pumpkin seeds on top at your Christmas cocktail party.

Curried Butternut Squash Soup

Makes 4-6 main course servings.

3 pounds butternut squash, peeled and seeded

2 yellow onions

2 red apples, peeled and cored (I used Fuji.)

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

4 cups chicken broth

1 teaspoon good curry powder

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch pieces. Place them in a bowl and toss them with the olive oil, a generous pinch of salt, and a grind of black pepper pepper. Divide the vegetable mixture between 2 foil-lined sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Make sure not to let the veggies brown.

Let the vegetables cool slightly, then pulse in a food processor in batches until roughly pureed Add a little chicken stock as necessary to keep things going.  Place vegetables in large pot and add the remaining chicken broth.  Using an immersion blender, blend the mixture until smooth. Heat the soup over medium-low heat until warmed. Add the curry powder and salt and pepper to taste. For an added velvety texture, stir in 1/2 cup heavy cream and 1 tablespoon unsalted butter.

Countdown to Thanksgiving: Last-Minute Turkey Day Tips

It's upon us.  The hordes will descend on Thursday.  (OK...that sounds more ominous than the situation really is, but you get my drift.)

You've probably got the dressing, turkey and pies all covered.  But do you have a handle on the pre-feast nibbles?  Before you object, yes, you need them.  Someone is going to show up early and you need to have something to keep them out of the kitchen.  Plus what happens if dinner is not ready at exactly the appointed time.

Here are a few simple appetizers that you can throw together to stave off the hungry masses...

• Grocery list: Round of brie and a bottle of cranberry chutney.  Warm the brie in the oven at 325° for 10-15 minutes.  Place the brie on a serving plate, pour the chutney over the brie, sprinkle some walnuts or pecans around, and serve with crackers.
• Pick up a tub of your favorite pre-made hummus.  Serve with carrot, red bell pepper and celery crudite.
• Love this one.  Pick up a carton of butternut squash soup at the grocery.  (I like Pacific Natural Foods brand.)  Puree in a blender until smooth.  Place in a sauce pan and gussy it up (yes, that's a technical term) with a pinch of cayenne, a dash of lemon juice and a pinch of sea salt.  Warm until heated through.  Place three tablespoons or so in shot glasses or demitasse cups. Yum. 

Countdown to Thanksgiving: Cranberry-Pepper Jelly

Make this wonderul spicy/sweet/tangy condiment now so that you'll have it next week for your turkey sandwiches.  And you might as well buy a extra bag or two of cranberries so that you can make more of it in December to give as Christmas gifts.  And to have to spread on cream cheese-laden crackers at your holiday party.  And...well, you get the idea.

Cranberry-Pepper Jelly

Makes about 2 cups.

Adapted from Bon Appetit. 

2 finely chopped red bell peppers

1 finely chopped Anaheim chile
1 finely chopped jalapeño chile, seeded (or not if you want the extra spice)
1 cup sugar

1 1/2 teaspoons crushed red pepper flakes

1/2 teaspoon kosher salt
1 pouch liquid pectin
1 tablespoon lemon juice
1 bag fresh cranberries

Combine first six ingredients (through salt) in a heavy pot over medium heat and bring to a simmer, stirring often to dissolve sugar.

Stir in pectin and lemon juice.  Reduce heat and simmer gently for 10 minutes.

Stir in cranberries and continue to simmer until cranberries burst nad juices thicken, about 10 minutes longer.

Transfer to jar(s), let cool and cover.  The jelly will keep up to 3 weeks in the refrigerator.

Macaroni Salad

This is just as good as you remember from your trips to the cafeteria.  Maybe even better.  It's a perfect addition to a picnic or barbecue dinner menu.

Macaroni Salad
This recipe makes a whopping 10 cups.  Adjust amounts downward for a family dinner-size portion.

1 pound elbow macaroni, cooked, drained and cooled
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green pepper
1/2 cup diced red onion
1/2 cup sliced green onions
1/4 cup chopped parsley
1/4 cup diced dill or sweet pickles, optional

Dressing:
1 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons coarse-grain mustard
1 tablespoon sugar
Salt and pepper to taste

Whisk all dressing ingredients together in a large bowl.  Stir in the macaroni and vegetables and mix well.  Season to taste with salt and pepper.  Chill before serving.

How to Serve Wine...

The Dallas Morning News' dining critic Leslie Brenner served up these tips in an article last March.  Ostensibly, the instructions were for restaurant servers, but I think most apply to us at home at the dinner table as well.

Take note...

• Always pour a taste--for yourself or someone you trust--before serving everyone.  You want to make sure the wine isn't corked, cooked or damaged in some other way.
• When you pour, leave the glass on the table. Don't pick it up and tilt it like a beer glass as if you're trying to avoid a foamy head.
• Don't overfill the glass; one third full is about right. Leave the wine plenty of room to breathe.
• A good host makes sure everyone has enough wine.  But don't get overzealous and overfill.
• When you come to the end of the bottle, make sure you pour everyone's glass to the same level.

What other tips can you share in the comments below?

A Cheesy Saint Patrick's Day....

I posted a delicious stew recipe yesterday that you might try for St. Patrick's Day, but here's an even simpler celebration idea.  How about an Irish cheese board?  Inspired by an ad from a local wine shop here in Dallas, I spent an evening earlier this week nibbling through several great varieties from the Emerald Isle.  I was sipping wine, but you could go even more authentic and quaff some Guinness if you'd like. And of course soda bread is mandatory...

Here were the three I tried:

• Cahill Porter Cheddar: Surrounded by brown wax, this Cheddar is marbled with Guinness-brewed Irish porter.  It's nutty and almost sweet...I'm thinking a great after-dinner treat.
• Fivemiletown Creamery Oakwood Smoked Cheddar:  I love me some smoked cheese. Idiazabal from Spain and smoked Mozzarella from our very own Mozzarella Company here in Dallas are regulars in our fridge and table. This one's yummy too.  Aged for 6 months and then smoked over oak, the cheese is bold and nutty.
• Tipperary Cheddar: The e-mail said this was a popular choice in Irish homes, and I can see why.  It was my favorite of the three.  Made with the wonderful milk of Tipperary, it was the perfect melding of sharpness and creaminess.  Perfect on its own, on a cracker or with a slice of apple, this one is worth looking for...

Crawfish Dip

I made a crawfish dip recipe similar to this one for New Year's Eve.  I never posted it, because I just wasn't satisfied with the final results.  It tasted...well, dirty.

I ran across this one last month in Southern Living and decided to try, try again. (And this time I didn't use crawfish tails that I'd had in the freezer for so long.  Bought a fresh bag at the grocery store.)

And it worked.  Try it and see what you think...

Crawfish Dip
From Southern Living.
Makes 8-10 servings.

1/2 cup butter

1 bunch green onions, sliced (about 1 cup)

1 small green bell pepper, diced

1 (1 pound) package frozen cooked, peeled crawfish tails, thawed and undrained

2 garlic cloves, minced

1 (4-ounce) jar diced pimiento, drained

2 teaspoons Creole seasoning

1 (8-ounce) package cream cheese, softened

French bread baguette slices

Garnishes: sliced green onion, chopped flat-leaf parsley

Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

Gussied-Up Potato Chips

Ran across this tip in Martha Stewart and love it...

Spread one large bag (about 5 ounces) of  kettle-cooked potato chips on a rimmed baking sheet.

Bake at 350° for 6 to 7 minutes.  You want to see oil appearing on the surface of the chips.

Meanwhile, in a small bowl, combine 1/2 cup finely grated Parmesan cheese, 1/2 teaspoon paprika (I used smoked paprika.), and 1/4 teaspoon cayenne pepper.

Remove the chips from the oven and sprinkle immediately with the cheese mixture.

They are delicious served warm.  But almost as good at room temperature...

Curried Almonds

Not too long ago, I took advantage of a grand opening special at a local Mediterranean market to purchase 4 pounds of whole almonds for around 6 bucks.  I love almonds as a snack, so I've been experimenting toasting them with a variety of spice mixes.  First up was these rosemary and cayenne-laced goodies.

Tonight's version uses curry powder with just enough sugar to make it interesting...

Curried Almonds
Makes about 3 cups.

1 egg white

2 tablespoons curry powder

2 tablespoons sugar

1 teaspoon salt

1 pound raw, unblanched almonds

1 tablespoon butter

Preheat oven to 375°F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven.

Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing.

Easy Olive Tapenade

I love it when I discover quick and easy and delicious things.  I have always liked olive tapenade, but never thought to make it myself.  But with a surplus of kalamata olives (bought in bulk at a local Middle Eastern market) after a couple of Greek salads, I decided to put them to use.  Of course, I had pimiento-stuffed olives also (hello, martini), so was well on my way. 
It was a delicious snack on toasted baguette slices.  Would also be a great sandwich spread or combined with a dollop of goat cheese on a cracker.

Try it yourself.  A quick zip in a mini-food processor and you're set....

Easy Olive Tapenade
Makes about one cup.

2/3 cup pitted kalamata olives
1/2 cup pimiento-stuffed olives
1 tablespoon garlic
2 tablespoons fresh parsley (optional, but a nice touch if you have it on hand)
About one tablespoon extra-virgin olive oil

Place the olives, garlic and parsley in a mini food processor and pulse until chunky.  Drizzle in olive oil with motor running until tapenade is the desired consistency.

Chicken Liver Pate

Don't click away yet!  I promise you'll like this recipe.  Inspired by the little ramekins of paté that we get at The Mercury here in Dallas, I was intrigued by this recipe I saw on a Chuck Hughes Christmas special on The Cooking Channel.  I served it at a recent cocktail party to rave reviews.  Here's the revised version I came up with...and tune in soon for another variation I served at our Oscars party.

Chicken Liver Paté

Makes about 3 cups.

2 large onions, thinly sliced
1/4 cup olive oil, plus more if needed

Salt and freshly ground black pepper

1 pound chicken livers, trimmed
2 small carrots, cooked
2 hard-boiled eggs
A pinch of nutmeg
Toast or crackers, for serving

In a skillet over medium heat, sauté the onions in half of the olive oil until caramelized, about 30 minutes.

In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.

In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.

Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.

Serve with toasts or crackers.

Rosemary Roasted Almonds

We all know almonds are good for us...monosaturated fats and all that jazz.  But plain old roasted almonds can get boring.  And buying something like smoke-flavored ones can get you a whole lot of extra salt and chemical stuff.  That's why I collect spiced nut recipes just about every time I come across one.  This one was put to the test last weekend at our Oscar party.  Well? I'm sitting here eating a handful right now with my cocktail, so it passed.  Nice and earthy...bet this seasoning mix would be good on pecans too. 

Rosemary Roasted Almonds
Makes 2 cups.

1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil

1 teaspoon chile powder

3/4 teaspoon kosher salt

Dash of Cayenne pepper

2 cups whole raw almonds

Preheat oven to 325°.

Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil.

Bake for 20 minutes or until lightly toasted.

Cool to room temperature.

Onion Dip

Here's a dip reminiscent of the stuff where you stir onion soup mix into sour cream, but this takes it up a quotient--fancyish enough to serve at your Academy Awards party tonight.  Try the variations and present a trio...

It's best served with sturdy kettle-cooked potato chips or bagel crisps.

Onion Dip
Makes about 3 cups.

1 tablespoon olive oil
1 large onion
2 cups sour cream
3 tablespoons freshly squeezed lemon juice
1 teaspoon smoked paprika
Kosher salt to taste

In a food processor, finely chop the onion.

In a sauté pan, cook the onion in olive oil over medium-high heat, until softened, about five minutes.

Return onion to the food processor.  Add the sour cream, lemon juice and paprika.  Pulse until combined.  Season with salt to taste.

Refrigerate until ready to serve.

Variations:

• Top with poppy seeds, sesame seeds and dehydrated onion and serve with everything bagel chips.
• Add prepared horseradish to taste.
• Mix in some Ranch dressing mix.
• Leave the paprika out and stir in smoked salmon and fresh dill.

Broiled Stuffed Oysters

We're still in a month with an "r" in it, so I am loving the plump briny oysters tat are coming from the Gulf Coast.  Thanks to Katrina and the oil spill, they're still a little more expensive.  But they're worth it.  Give me a dozen that I can douse in lemon and dip in a horseradish-spiked cocktail sauce please.




But here's another technique to enjoy these fantastic bivalves.  If you are uncomfortable using oysters on the shell, feel free to buy them shucked and nestle them in muffin pans to cook.  Then serve them in those little Chinese soup spoons.

(P.S. These are old-school and glamorous enough to serve at your Oscars party tomorrow night...with bubbly of course.)

Broiled Stuffed Oysters
Makes 4-6 servings.

1 tablespoon minced garlic
3 tablespoons butter
2 tablespoons minced parsley
12 shucked oysters
Coarse (i.e. ice cream) salt
Fine dry breadcrumbs

Preheat broiler.

Combine garlic, butter, and parsley in a bowl.  Shuck oysters, discarding top shells, and nestle oysters in their shells into a bed of coarse salt in a roasting pan.

Put a knob of seasoned butter on each oyster and sprinkle bread crumbs on top.  Broil until golden, 4-5 minutes.