Appetizers

Truffle Chips with Blue Cheese

Published on by carol lou

Sometimes there are restaurant dishes that you just can’t forget and want to have again.  That is exactly what happened when we ordered Truffle Chips with Blue Cheese in a restaurant in Charlotte, NC.  The best part is my husband dislikes blue cheese but absolutely loved it when served with the truffle chips.  I have been trying to recreate this marvelous appetizer and I think I finally found a way to create the dish.  I baked the chips in the 400 degree oven until golden brown  The secret is to spray white truffle oil over the hot chips, the spray gives just the right amount of truffle flavor to the chips. I also used a fresh blue cheese dressing from the refrigerated section of the grocery with large chunks of blue cheese throughout.  These are so easy to make and so hard to eat just one!  These chips are now one of our favorites. 

You can find white truffle oil in the oil section of many markets or you can purchase on Amazon 

 

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Truffle Chips with Blue Cheese

Ingredients

  • 2 yukon gold potatoes
  • 2-3 tablespoons olive oil
  • kosher salt
  • white truffle oil, spray bottle
  • blue cheese dressing

Instructions

  1. Preheat oven to 400 degrees.  Line two baking sheets with parchment.  Slice potatoes extremely thin, I used my mandoline slicer.  Place potato slices in a bowl and toss with olive oil.  Place chips in a single layer on the parchment lined sheets.  Bake chips for approx. 25 minutes, watch closely, you want the chips to be golden brown.  Remove chips from the oven and immediately sprinkle with salt and spritz with the white truffle oil.  Remove chips to a rack, they crisp while they cool.  Serve with blue cheese dressing. 



Corn Fritters

Published on by carol lou

Recently, we went out to eat crabs from the Chesapeake Bay, a summer tradition that we love. We try to find time a couple of times during the summer to spend an afternoon picking crabs.  This time we also ordered Corn Fritters, what a great accompaniment and fun to eat.  After my weekend trip to the Farmers Market and fresh corn on the counter, you guessed it – I decided to make Corn Fritters.  I found a fritter recipe in one of my moms books and decided to toss in some fresh corn which produces a natural sweetness.  Oh so delicious and decadent – what a great summer treat!

 

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Corn Fritters

Ingredients

  • 1 cup fresh corn kernals
  • 1 large egg, separated
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup vegetable oil, or as needed
  • powdered sugar to dust fritters, if desired

Instructions

  1. Combine the corn, egg yolk, flour, salt and pepper in a medium bowl.  Beat the egg white in a separate bowl until stiff peaks form. Fold the egg white into the corn mixture.  Heat the oil in a heavy skillet until hot but not smoking.  Drop 1 tablespoons of batter per fritter into hot oil.  Cook on one side, turn over until golden brown.  Drain on paper towels.  Dust with powdered sugar, if desired.  Serve warm

    IMPORTANT - the oil can splatter - keep children away from the hot oil and use a splatter screen when frying. 

 

Touchdown Dip

Published on by carol lou

I named this my Touchdown Dip since I love to serve it while watching football, exactly what we did this past weekend.  Now we are fueling up for the big game in a few weeks.  If you are looking for a great appetizer to serve during the Super Bowl, Touchdown Dip is a great choice.  The tomato topping is what really sets this dip apart from others.  Make sure to use fresh basil, not dried basil in this recipe.  The fresh basil is necessary to highlight that fresh Italian twist to a classic dip. 

 

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Touchdown Dip

Ingredients

  • cheese dip
  • 1 8oz package Neufchatel cheese, room temperature
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • pinch of salt
  • 3/4 cup fresh bread crumbs
  • 1 1/2 cups 2 % milkfat Sharp Cheddar Cheese, grated
  • topping
  • 3/4 cup grape tomatoes, halved
  • 2 tablespoons minced fresh basil
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.  Coat a small serving dish (that will hold 2 1/2 cups) with cooking spray. In a mixing bowl, beat Neufchatel cheese until light, about 1 minutes.  Beat in the 3 tablespoons basil, salt and pepper, and bread crumbs.  Fold in 1 cup of the grated cheese and spread mixture in prepared baking dish. Top with the remaining 1/2 cup of grated cheese.  Bake for 15 - 20 minutes, until heated through.  While baking, combine the tomato topping.  Remove the dip from the oven and let cool for 5 minutes.  Top with tomato mixture, serve with assorted crackers

 

Savory Shortbread

Published on by carol lou

I am always looking for easy and make ahead recipes.  This one I found in my mom’s stash with a note that these are great for an easy appetizer and perfect with a glass of wine.  She always liked to have something on hand and these can be frozen after you bake them and pulled out of the freezer for a last minute appetizer. Using a food processor is the key for a quick and easy dough. I like to serve them on a charcuterie board.  I am sure you are all familiar with this current restaurant staple that derives from the French word for smoked, dry-cured meats.  Many times served with assorted cheeses, dried fruits, fruit compotes, and cracker or breads. Savory Shortbread is the perfect addition on your next charcuterie board.

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Savory Shortbread

Servings 24

Ingredients

  • 1 3/4 cup flour
  • 3/4 cup Parmesan cheese - finely grated
  • 1/2 teaspoon salt
  • dash cayenne pepper
  • 1 cup unsalted butter, chilled, cut into cubes
  • additional cheese to sprinkle on top of each shortbread

Instructions

  1. Preheat oven to 350 degrees.  Line two baking sheets with parchment.  In your food processor bowl, add the flour, cheese, salt, cayenne pepper and butter.  Pulse until this mixture forms into a dough ball.  This will take a few minutes of pulsing.  Just when the dough starts to form a ball, remove from the food processor and knead a few times on cutting board.  Divide the dough in half.  From each half you will make 12 approx.  1 1/2 inch balls.  It is easy to roll each half into a 12 inch rope and then cut the rope into 1 inch pieces, Roll each piece into a ball.  After you have placed the dough ball on the baking sheet - with the bottom of a glass, press each into appox. a 2 inch round.  Sprinkle each round lightly with additional cheese, bake for 20 minutes.  Cool.  Store in airtight container for 1 week or freeze for future use.  Makes 24.

Brie with Honey and Spiced Pepitas

Published on by carol lou

Short on time and in need of a quick appetizer?   Brie with Honey and Spiced Pepitas is the perfect quick to prepare appetizer.  If you are not familiar with pepitas – pepitas and pumpkin seeds are sometimes interchangeable.  However, there is a difference – pumpkin seeds are the white seeds you find when you carve your Halloween pumpkin and they are typically roasted in their shells.  Pepitas are seeds without a hull and found in specific types of pumpkins, when you cut open one of these pumpkins (oilseed or Slyrian) you will find their seeds are hulless and are small and green.  Pepitas are often found in Mexican cooking; many times used as a garnish for soups, salads and desserts.  For this recipe I toasted the pepitas in a combination of spices and olive oil.  

 

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Brie with Honey and Spiced Pepitas

Servings 10

Ingredients

  • 1 round wheel of Brie cheese
  • 1/3 cup pepitas
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cinnamon
  • 2 teaspoons olive oil
  • honey

Instructions

  1. Remove the Brie from the refrigerator one hour prior to serving.  Cut off the top rind, place on a serving dish.  Cover and let sit at room temperature.  Combine the spices and olive oil.  Preheat a skillet over medium heat, add pepitas and stir over medium heat until lightly toasted - this will take up to five minutes.  Remove pepitas from the skillet.  When you are ready to serve, drizzle the top of the Brie with honey and sprinkle with the spiced pepitas.  Serve with assorted crackers, apple slices are also a great addition.

Sugar Glazed Popcorn

Published on by carol lou

Everywhere I turn it seems there is a new and interesting popcorn company selling unique and interesting popcorn flavors.  In my estimation, you can not get much better than a good Sugar Glazed Popcorn.  Not a kettle corn, but popcorn glazed with a wonderful vanilla butter glaze. This is a quick to prepare snack and perfect to creatively package and give as a holiday treat.  I make it even easier by using microwave popcorn, it can’t get much easier than that!

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Sugar Glazed Popcorn

Ingredients

  • 3 bags simply salted microwave popcorn, popped
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Instructions

  1. Pop corn according to package directions.  Sort through popped corn and toss any kernels that did not pop. Place popcorn in a large over sized bowl or pot that will hold all of the popcorn.  Preheat oven to 250 degrees. In a medium saucepan, combine sugar, butter and corn syrup.  Bring to a boil over medium heat.  Once it is boiling, boil for 4 minutes stirring constantly.  Remove from heat and stir in baking soda and vanilla. Pour hot mixture over popped corn and stir well to combine.  Divide mixture in half and put each half on a cookie sheet.  Bake for 30 minutes, stirring each tray after every 10 minutes.  Cool.  Store in airtight container.

Cranberries, Cranberries, Cranberries

Published on by carol lou

This is the time of year that cranberries start cropping up everywhere, in recipes, markets, and advertisements.

cranberry fun facts

Cranberries – Here are a few fun facts-

  • Cranberries are one of the few fruits native to North America.
  • The 5 states known for growing cranberries are: Massachusetts, Wisconsin, New Jersey, Oregon, and Washington.
  • Cranberries have small pockets where air seeps into that allows them to float.
  • Cranberries do not grow in water.
  • Cranberries are approximately 90% water.
  • Cranberries are typically in season from October until December.
  • Only about 5% of cranberries are sold fresh while the rest are turned into cranberry juice, sauce, etc.
  • November 22 is National Cranberry Relish Day.
  • Americans consume 400 million pounds of cranberries each year. 20 percent are eaten during Thanksgiving week.
  • The cranberry is one of three fruits native to North America. The other two are the Concord grape and the blueberry.
  • There are approximately 333 cranberries in a pound, 3,333 cranberries in one gallon of juice, 33,333 cranberries in a 100-pound barrel.
  • Cranberries can be stored in the refrigerator for up to one month, or in the freezer for up to nine months.

So, I thought I would bring out a few fun recipes using this native fruit.

On a recent trip to Napa Valley we had a delightful brunch at the CIA Copia in downtown Napa.  There we were served cheddar biscuits with ham and pepper jelly.  I am going to make these over with holidays with Cranberry Red Pepper Relish.  Cranberry Red Pepper Relish is the perfect accompaniment to ham or poultry.  Try is on a turkey sandwich – delicious!

Cranberry Red Pepper Relish

5 from 1 vote
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Cranberry Red Pepper Relish

makes 1 1/2 pints

Ingredients

  • 2 red peppers, seeded and finely diced
  • 2 cups cranberries, coarsely chopped
  • 1 medium onion, chopped
  • 3/4 cup sugar
  • 1 small jalapeno pepper, minced, seeds removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a saucepan combine all ingredients.  Bring to a boil and simmer for 30 - 40 minutes, stirring occasionally.  Cool and store in the refrigerator. Terrific served with poultry or ham.

 

Cranberry Anadama Bread

My mom always loved to bake Anadama Bread.  This version, I added the addition of cranberries. This simple loaf of flour, cornmeal, yeast, and molasses has graced New England kitchens for years where it originated.  This hearty bread is great for sandwiches, and good with any number of soups. The molasses and cornmeal make for a sweet and nutty aroma while it bakes, which carries over into the flavor.

 

5 from 1 vote
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Cranberry Anadama Bread

Servings 2 loaves

Ingredients

  • 1 orange peel, grated
  • 1/4 cup sugar
  • 1 1/2 cups fresh cranberries
  • 2 pkgs. dry yeast
  • 1/2 warm water
  • 1/2 tsp. sugar
  • 1 tablespoon flour
  • 2/3 cup yellow cornmeal
  • 2 1/2 cups boiling water
  • 1/4 cup butter
  • 1/2 cup molasses
  • 1 1/2 teaspoon salt
  • 7 cups flour

Instructions

  1. Mix together the orange peel, 1/4 cup sugar and cranberries in a food processor, pulse 5 - 6 times until the cranberries are evenly chopped.  Dissolve yeast in the warm water.  Stir in `1/2 teaspoon sugar and 1 tablespoon of flour, set aside until bubbly.  Stir cornmeal slowly into the boiling water, stirring constantly, and cook until thickened.  Stir in the butter, molasses and salt.  Cool to lukewarm.  Insert dough hook on stand mixer, add cornmeal mixture and stir until lukewarm.  Add yeast, cranberry mixture and flour - one cup at a time.  When the dough has formed and pulling away from the sides of the bowl, turn into a greased bowl and cover.  Let rise for 50 minutes.  Grease two 9 x 5 inch loaf pans. Turn dough out onto floured surface and knead slightly.  Divide dough into two pieces and place each into greased loaf pans. Cover and let rise for one hour.  Preheat oven to 350 degrees.  Bake loaves for 45 minutes, cool on racks. 

Cranberry Wild Rice

Roasted duck and wild rice was always on our holiday table when I was growing up.  This recipe is a great accompaniment to all poultry and especially during the holidays when everything is just a bit more festive.   It is also great cold as a salad, add cook turkey or chicken to the salad and you have a terrific lunch or main course.  Serving a crowd?  This recipe doubles easily.

5 from 1 vote
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Cranberry Wild Rice

Ingredients

  • 4 cups chicken broth
  • 2 cups wild rice blend (wild rice and brown rice)
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 stalk celery, diced
  • 1/2 cup dried cranberries
  • 1/2 treaspoon ground cinnamon
  • grated zest of 1/2 orange
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 cup chopped pecans
  • salt and pepper, to taste

Instructions

  1. Cook rice as directed on package using the chicken broth for the liquid.  Remove from heat.  Preheat oven to 350 degrees. In a saucepan, saute shallot and celery in butter. Add dried cranberries, cinnamon, orange zest, thyme, sage and pecans.  Mix into rice mixture.  Salt and pepper, to taste.  Spoon into a casserole dish, bake covered for 20 minutes.  Serve.

 

Herb Roasted Potatoes

Published on by carol lou

Looking for a quick to prepare side dish?  Tired of that same old baked potato?  

Time to try Herb Roasted Potatoes – easy to prepare and absolutely delicious.  Crusty on the outside and creamy on the inside.  These do pack a bit of heat, so adjust the cayenne pepper if you want your potatoes mild. I like to serve these with a side of sour cream.  You can also serve these with your favorite baked potato toppers.  Try them as an appetizer serving each on a pick with an assortment of condiments as dips.  One basic recipe, multiple possibilities.

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Herb Roasted Potatoes

Ingredients

  • 2 baking potatoes
  • 1 teaspoon tarragon, fresh or dried
  • 2 cloves garlic, minced
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 425 degrees.  Line a baking sheet with foil (for easy clean-up).  Wash, dry and cut potatoes into one inch cubes. In a mixing bowl combine the tarragon, garlic, paprika, cayenne pepper, mustard and one tablespoon of the olive oil.  Toss the potato cubes with the herb mixture.  Pour out onto the baking sheet in a single layer.  Bake for 30 minutes.  Remove from the oven and drizzle the remaining tablespoon of olive oil, return to the oven for 10 additional minutes.  Serve

Grilled Nachos with Fresh Tomato Salsa

Published on by carol lou

 The last few weekends of summer are on the horizon, the days are getting shorter and school buses are swirling through the neighborhoods.  The grills are still going and the Labor Day Holiday is fast approaching.  Next time you have your grill ready to go and looking for an easy appetizer or meal – toss some nachos on your grill and serve with my fresh salsa.  You can even make these ahead and pack and take with you for your weekend adventures. 

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Grilled Nachos with Fresh Tomato Salsa

Ingredients

  • NACHOS
  • corn tortilla chips
  • shredded cooked chicken
  • 1 can black beans, drained and rinced
  • 1 can diced green chilis
  • shredded cheese, Cheddar and Jack cheeses work great
  • sour cream, avocados, and/or pickled jalepenos
  • heavy duty foil
  • FRESH TOMATO SALSA
  • 2 large tomatoes
  • 1/4 medium sweet onion, rough chopped
  • 1 slice of jalapeno, seeds removed
  • 1/4 cup fresh cilanto
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 1 lime, juiced

Instructions

  1. For the nachos - take two large pieces of heavy duty foil and place criss-cross on your work space.  Spray with cooking spray.  Place tortilla chips on foil and top with whatever ingredients you prefer.  Fold up both pieces of foil and seal.  When you are ready to grill, place the foil packet on the grill; approximately 10 minutes or until heated through.  Remove and carefully open foil packet.

    For the salsa - combine all of the salsa ingredients in your food processor or blender and blend until you have your desired consistency. I like mine to still have chunks of tomato.  Serve with Grilled Nachos.  The salsa is best if made early in the day.  Like more heat?  You can certainly add more jalapeno or spice. (We like our salsa mild-medium) 

 

 

Maple Cinnamon Glazed Pretzels

Published on by carol lou

Summertime, and the livin’ is easy – the first line of a wonderful Ella Fitzgerald song.  If the livin’ is easy – that means less time spent in the kitchen and more time having fun!  My Maple Cinnamon Glazed Pretzels are a snap to make and will keep for three weeks (if they last that long!) in a covered container.  These are a perfect take-a-long treat no matter where the summer fun takes you!

 

 

5 from 1 vote
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Maple Cinnamon Glazed Pretzels

Ingredients

  • 3 cups tiny pretzels
  • 2 tablespoons butter
  • 2 tablespoons pure maple syrup
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon cinnaon

Instructions

  1. Preheat oven to 350 degrees.  In a medium saucepan, melt the butter, add the maple syrup, brown sugar and cinnamon.  Bring to a boil, add pretzels, turn off heat.  Toss to coat pretzels.  Line a baking sheet with foil, place pretzels on the lined sheet.  Bake for 6-8 minutes, stirring every 2 minutes. (Watch carefully so they do not burn) Cool.