Learning Curve

We are on holidays this week and getting a lot done around the house. Today was rainy so we ran errands and then I found myself puttering around the kitchen afterwords. A visit to our local Italian bakery and deli inspired me to try making my own olive tapenade, something I've never done before.

I am pleased with the result and plan on making different variations.

By the way I installed blogger on my iPad.  This is my first posting using it. It may look different..please bear with me while I get the hang if it! 

Black Olive Tapenade

I cup pitted sliced black olives

2 tbs parsley

1/8 cup of olive oil

2 tbs lemon juice

2 tbs capers

1 garlic clove minced

2 anchovy fillets

1tsp Dijon mustard 

Salt and pepper to taste

Combine all ingredients in food processor and pulse until blended.

Serve on bread or crackers. Will keep in fridge in a jar  for about two weeks.

Cheers! 

Gettin' Figgy

Whenever I go visit my friend Adriana I try things I haven't had before such as grilled duck breast and fresh figs.
Both were amazing and I am now hooked forever.
This fig appetizer is super easy to prepare and tastes like an appetizer from a five star bistro menu.
While Adriana served me a green type fig I found black mission figs in my local grocery store for a fraction of the price. The taste is very similar.
I tucked in slices of different cheeses in a few some to mix it up a bit.

Prosciutto Wrapped Figs with a Balsamic  Reduction

• 6 to 10 fresh figs cut in half
• slices of thin prosciutto
• small slices of various cheeses (optional)
• 1/4 cup of good quality balsamic vinegar 

Preheat oven to 400F


Wrap figs with prosciutto slices and arrange on a cookie sheet.
Insert pieces of cheese under the prosciutto on a few if desired.
 In a small saucepan bring the balsamic vinegar to a low boil and reduce heat and simmer stirring until thickened.
Place in oven until prosciutto starts to crisp.
Remove from the oven.
Arrange on a platter and drizzle with balsamic reduction and serve.

Wine Suggestion: Vinho Verde

Cheers!

Mayday

So the calendar says it will be May next week. 
Did Mother Nature forget about giving us a spring this year?
We really need some spring weather around here, as I look out my window it is windy and pouring. Yesterday we had snow if you can believe that!

I am really looking forward to sitting on the patio soon so here is a summery easy appetizer that can be served at anytime of the year. This recipe was given to me by my cousins friend who was visiting from Germany last summer. It is light, healthy and takes minutes to assemble. Bocconcini cheese is found in the deli section. You can substitute any mild  soft cheese if you cant find it.
Try to use the best quality olive oil and balsamic you can find for the best flavour.

Hey Mother Nature ...enough already! Bring on Spring... please?

Cheese and Tomato  Canapes

• 1 container of bocconcini cheese drained and sliced
• 1/2 a dozen or so of ripe cocktail tomatoes sliced
• a bunch of fresh basil leaves 
• extra virgin olive oil
• balsamic vinegar
• black olives
•  salt and pepper 

On a platter arrange the tomatoes. 
Top each tomato with a basil leaf and a slice of bocconcini cheese.
Scatter black olives on the platter.
Drizzle with olive oil and balsamic vinegar.
Season with ground course pepper and sea salt.

Wine Suggestion: Chianti

Cheers!

Spring Fling

Finally after  a really long winter and wet spring Mother Nature made it up to us, by giving us a warm sunny holiday weekend.

Across the  region many people got their patios set up for a season of entertaining.

This dish is a great appetizer for the patio. You can vary the toppings to suit your taste or theme. Such as substituting feta for cheddar for for a Greek twist. You could also add black beans to the topping as well.

Bring it on sun!

Mexican Party Dip

• 1 cup of cream cheese softened
• 1/2 cup of sour cream
• 3/4 cup of salsa
• 1 cup of cheddar grated fine
• 2 green onions sliced
• few black olives and grape tomatoes sliced for garnish

Combine cream cheese and salsa in a bowl. Whip until smooth.

Spread on a small platter.

Top with salsa, cheese and remaining toppings.

Chill until ready to serve.

Serve with tortilla chips or crackers.

Cheers!

Be Merry

At this time of year with so many family gatherings and holiday parties it can be challenging to find new and different appetizer ideas.

This one is unique as it combines the sweetness of honey with the subtle taste of fresh thyme. Keep an eye on it in the oven as it can become too soft very quickly. You can substitute any soft or semi soft cheese in place of the Camembert such as Brie.

Serve with assorted crackers and sliced ripe pears.

Merry Christmas and Happy New Year Everyone!

Thyme and Honey Baked Cheese

• 1 wheel of Camembert
• 1 tbsp of honey
• fresh thyme leaves
• pepper

Preheat oven to 350F
Cut a thin layer of the rind top off of the cheese.
Place cut side up in a small baking dish with a lid
Scatter thyme leaves over the top and sprinkle with fresh ground pepper.
Drizzle with honey and cover with lid.
Place in the oven for about 5 minutes or until just soft and lightly bubbled on top.

Serve with crackers and pears.

Wine Suggestion: Riesling

Cheers!

Good Stuff

Hooray!

It looks like we are finally getting some good summer weather!
For a while there entertaining on the patio was a wash out! No pun intended. But all that is behind us now..Its looking like August is going to be a beautiful month for backyard entertaining.

This is a simple dish that can be done in the oven or on the grill. You can vary the filling to suit your tastes. Look for large stuffing mushrooms at least 21/2 inches in diameter or small portabellos.

These are great along side a juicy steak as a side dish, on their own as an appetizer or as a light meal with a salad.

Welcome Back Summer!

Stuffed Mushrooms

• 8 large button or small portabello mushrooms
  
• 1/2 cup of bread crumbs
• 1/2 cup Parmesan cheese grated
• 2 minced garlic cloves
• 4 tablespoons of minced fresh herbs ( thyme, mint, oregano, basil and chives)
• salt and pepper
• olive oil
• butter

Clean mushrooms and remove stems.
Finely dice stems. In a frying pan heat the olive oil and butter and add the stems along with the garlic and saute until soft.

In a bowl mix the cheese, bread crumbs, herbs, salt and pepper.
Add the garlic and mushrooms and mix well.

Place the mushrooms hole side up on a baking sheet coated with olive oil.
Stuff each mushroom. You can add more cheese on top if you wish.
Brush the sides of the mushrooms with olive oil. Drizzle over top as well.
Bake in 375 degree oven or place on grill and cook until mushrooms are tender and filling is heated , about 15 to 20 minutes.

Wine Suggestion: Pinot Grigio

Cheers!

Party Time

Holiday party season is in full swing!

I am sure everyone is looking for appetizer ideas.
Here are two for you, both are hot dip style appetizers.
The first is a vegetarian variety I made for the first time last night, the second an old standby I have been making for years.
Both of them can be prepared in advance the day before your party and then just heated just before guests arrive.

Happy Holidays Everyone!


Hot Bean and Cheese Dip.

• 1 can of drained chick peas
• 2 cups of shredded cheese (I used mozzarella and cheddar)
• 1 tub of cream cheese
• 1/2 a tub of sour cream
• pinch of cayenne pepper
• 1 tsp of each of oregano and basil
• diced tomatoes
  
• sliced green onion
• salt and pepper
  

In a food processor or blender combine all ingredients except the tomatoes and onions.
Blend until smooth.
Stir green onions.
Spread into a shallow oven proof dish.
Cover and refrigerate at this point if serving the next day.
Heat oven to 350F.
Bake dip until light golden brown and bubbly.
Top with diced tomatoes and serve with sliced baguette or crackers.





Hot Crab Dip

Base:

• 1 o2 2 cans of crab meat drained
• 1 tub of cream cheese
• 1/4 teaspoon of Worcestershire sauce
• 1 tsp horseradish
• 1 finely chopped onion

Add any of the following:

• green onions or chives
  
• dill weed
• parsley
• Parmesan
  
• garlic
• lemon juice

Preheat oven to 400F
Mix ingredients well and place in oven proof dish.
Bake for 12 minutes and then broil until bubbly.

Serve with sliced baguette, vegetable sticks or crackers.


Cheers!

So Jammy

It is an ongoing effort to keep up with my over abundant tomato garden.
It is to early to make chili sauce as the local peppers are not in yet.
This is close but more versatile. You can peel the tomatoes if you like but I prefer to just leave the skins on.
This sweet and sour relish is wonderful on burgers, steak or eggs. It's even good paired with cream cheese on crackers.

Tomato Jam

• 1 pound of small tomatoes such as plum or Juliet chopped.
  
• 1/3 cup red wine vinegar
• 3 tbsp sugar
• 1 clove minced garlic
• 1/4 teaspoon each of cinnamon and allspice
• dash of Worcestershire sauce
• salt and pepper

In a nonstick pan over high heat bring all ingredients to a boil.
Immediately reduce heat to medium and simmer for 30 min or until it has begun to thicken and caramelize. Stir occasionally breaking up large pieces with a wooden spoon.
Let cool and place in airtight jars. Store in fridge for up to month or freeze.
Makes 2 jars.



You can also use this jam to make a delicious appetizer. Takes all of 5 minutes to put together.
I guarantee this dip will be a success at any gathering!

"Red and White Dip"

• 1 tub of whipped cream cheese
• 1/4 cup of sour cream
• 1/4 cup of Miracle Whip
• 1 small jar of tomato jam
• minced basil

In a bowl mix cheese, sour cream and dressing until fluffy. Spread on a serving platter Top with jam and minced basil. Serve with crackers, baguette or pita triangles.

Cheers!