Pickled Fig, Pistachio and Ricotta Canapes

 Pickled Fig, Pistachio and Ricotta Canapés

12 dried Black Mission figs

1 c. red wine vinegar

1/4 c. sugar

3 sprigs fresh thyme

1/2 c. whole-milk ricotta cheese

24 - 36 crackers

1/2 c. chopped pistachios

Olive oil

Sea salt

Honey

Slice the dried figs into thin disks.

In a small pot, combine the figs, vinegar, sugar, thyme and 1/2 cup water and bring to a simmer over medium-low heat for 5 minutes.  Remove from the heat, cover and let the figs steep for 2 hours or overnight in the refrigerator.

Spread 1 heaping teaspoon of ricotta on each cracker.  Place 1 or 2 slices of pickled fig on top of the ricotta, then top with a drizzle of olive oil, a pinch of sea salt, a drizzle of honey and a sprinkle of crushed pistachios.  Serve immediately.

Use your favorite crackers.  These were excellent made with the fig and olive crackers from Trader Joe’s but you can use any of your favorite crackers.

Artichokes Casino

 Artichokes Casino

1 bakery baguette

1 (14 oz.) can baby artichoke hearts, drained

1 (3 oz.) can flaked crab, drained

1/2 c. Alfredo sauce

1/2 c. bacon bits

1/4 tsp freshly ground black pepper

Preheat the oven to 425 degrees.  Cut the baguette into 1/2 inch thick slices.  Spray lightly with cooking spray on one side.  Place on a cookie sheet and bake until lightly toasted.  Remove from the oven.

Chop the artichoke hearts then combine in a bowl with the drained crab, Alfredo sauce, bacon bits and pepper.  Stir until thoroughly combined.  Spread the mixture on the toasted baguette slices.  Bake for 10-12 minutes at 425 degrees.  Serve immediately.

Ham Breakfast Braids

 Ham Breakfast Braids

4 oz. cream cheese

1/2 c. milk

8 eggs

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. snipped fresh chives

1 T. butter

2 (8 oz.) packages refrigerated crescent dough sheets

2 T. Dijon mustard

2 c. finely chopped ham

1 c. shredded cheddar cheese

Set the cream cheese out to soften.  Preheat the oven to 375 degrees.  Line an extra-large baking sheet with parchment paper.

Beat the cream cheese with a bowl with an electric mixer for 1 minutes.  Gradually beat in the milk until smooth.  Beat in the eggs, chives, salt and pepper.  Melt the butter in a large skillet over medium heat.  Add the egg mixture, cook, stirring until the eggs are scrambled and nearly cook through.

Unroll 1 dough sheet onto half of the prepared baking sheet with the short side of the dough closest to you.  Cut 12 horizontal slits on each of the outer two-thirds of the dough, leaving the center one-third uncut.  Spread 1 tablespoon of mustard along the center of the dough.  Top with half of the chopped ham, half of the egg mixture and half of the cheese.  Crisscross the dough flaps over the filling to form a braid shape.  Repeat with the remaining dough and fillings.

Bake until golden brown, 20 to 25 minutes.  

 

ANTIPASTO CHRISTMAS TREE CHEESEBALL

For The Dip:

• 4 cups cream cheese, softened

• 1/2 cup sun-dried tomatoes, chopped

• 1/2 cup red bell peppers, diced

• 1/4 cup dill pickles, finely diced

• 1/4 cup chives, chopped

• 1/4 cup parsley, chopped

• 1 tablespoon onion powder

• 2 teaspoons garlic powder

• Salt, to taste (if desired)

For The Decorations:

• 1 1/2 – 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) — dried with paper towel

• 1/2 cup sun-dried tomatoes, chopped (dried with paper towel)

• Rosemary leaves/sprigs to decorate

• Ritz, water crackers or pretzels for serving

• Salami slices, for serving

• Prosciutto slices, for serving

Instructions

1. In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.

2. Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).

3. Use your hands to mold the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.

4. Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavor)!

5. Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese.

6. Serve with crackers of your choice, salami and prosciutto slices rolled up!

Candied Walnuts

Candied Walnuts

2/3 c. powdered sugar

1/2 tsp. pumpkin pie spice

1/2 tsp. salt

pinch of cayenne

2 c. walnuts

Whisk powdered sugar, pumpkin pie spice, salt and cayenne in a large bowl.  Cook walnuts in boiling water for 3 minutes.  Drain and toss with the sugar mixture.  Spread on a baking sheet lined with parchment paper and bake at 350 degrees for 10 minutes, stirring occasionally.  Let cool completely before serving.

Pumpkin Cheesecake Snickerdoodles

 

Pumpkin Cheesecake Snickerdoodles

Ingredients

• 3 3/4 cups all-purpose flour

• 1½ tsp. baking powder

• ½ tsp. salt

• ½ tsp. ground cinnamon

• ¼ tsp. freshly-ground ground nutmeg

• 1 cup unsalted butter at room temperature

• 1 cup granulated sugar

• ½ cup light brown sugar

• ¾ cup pumpkin puree

• 1 large egg

• 2 tsp. vanilla extract

• Filling Ingredients:

• 8 ounces cream cheese softened

• ¼ cup sugar

• 2 teaspoons vanilla extract

• Cinnamon-sugar coating:

• ½ cup granulated sugar

• 1 tsp. ground cinnamon

• ½ tsp. ground ginger

• Dash of allspice

Instructions

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

2. In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack.

Notes

Thank you The Recipe Critic for this recipe inspiration!

Cubano Tater Tot Appetizers

Cubano Tater Tot Appetizers

2 1/2 c. frozen Tater Tots
4 tsp. yellow mustard
8 oz. thinly sliced deli ham
1/3 c. finely chopped dill pickle
8 oz. thinly sliced Swiss cheese

Bake the Tater Tots as the label directs; let cool slightly.
Spread about 1/2 tsp. mustard on 1 slice of ham, then sprinkle with chopped dill pickle.  Top with sliced cheese and cut lengthwise into 3/4 inch wide strips.  Wrap each Tater Tot with one of the strips and secure with a toothpick.
Position a rack 6 inches from the broiler; preheat the broiler.  Coat a baking sheet with cooking spray. Transfer the wrapped Tater Tots to the prepared baking sheet and broil until the ham starts crisping around the edges and the cheese melts, 2 to 3 minutes.

From a Food Network Magazine recipe. 

I found that the thinner the cheese is sliced, the easier these are to roll up. 

Artichoke Oven Omelet

 

Artichoke Oven Omelet

Ingredients

• 3/4 c. green salsa

• 1 can 14 oz. water-packed artichoke hearts, drained and chopped

• 1 c. shredded Monterey Jack cheese

• 1 c. shredded Cheddar cheese

• 1/4 c. grated Parmesan cheese

• 6 eggs

• 1 c. sour cream

• Optional: chopped fresh tomatoes sliced ripe olives and minced chives

Instructions

1. Spread the salsa in a greased 9 inch deep dish pie plate. Top with chopped artichoke hearts and cheeses. In a bowl, beat the eggs then whisk in the sour cream. Pour over the cheeses. 

2. Bake, uncovered at 350° for 25 to 30 minutes or until a knife inserted near the center comes out clean. 

Notes

Make sure you drain the chopped artichoke hearts really well.

French Onion Bread Appetizer

French Onion Bread Appetizer 

1/2 c. beef broth
Pinch of ground nutmeg
1 tsp. horseradish
4 T. butter
2 large onions, thinly sliced
1 tsp. chopped fresh thyme
1/2 tsp. salt
1 (8 inch) round loaf sourdough bread
1 lb. gruyere cheese, thinly sliced

Combine the broth, nutmeg and horseradish in a small bowl.  Melt the butter in a large skillet over medium heat.  Add the onions, thyme and salt to the pan.  Cook, stirring often, until the onions are golden brown and soft, about 20 minutes.  Add the broth mixture and cook another 2 minutes.  Let cool slightly.
Slice the bread at 1 1/2" intervals with a large serrated knife, stopping about 3/4 of the way to the bottom.  Repeat, making perpendicular cuts, to create a crosshatch pattern in the top of the loaf.
Set the loaf on a parchment-lined rimmed baking sheet.  Stuff the onions into the slits then put the cheese slices into the slits.  Cover the bread loosely with foil and bake at 350 degrees for 15 minutes.  Remove the foil and continue baking until the cheese melts and the bread is toasted, 20 - 25 more minutes.  Serve immediately.

Roasted Olives

 Roasted Olives

1 pound mixed green olives stuffed with garlic and large pitted Kalamata black olives

1 orange

2 sprigs fresh rosemary

2 sprigs fresh thyme

1/4 cup olive oil

1 teaspoon red pepper flakes

Preheat the oven to 400°. Line a large baking sheet with aluminum foil.

Drain the olives thoroughly in a colander. Place the olives in the baking pan making sure the pan is big enough to allow them all to be in one layer. Take a vegetable peeler and peel the skin of the orange on top of the olives then juice the orange and add it to the olives. Add the rosemary and thyme to the olives. Top with the olive oil and red pepper flakes. Bake  for 30 minutes, stirring every 10 minutes. The olives are done when they’re warmed through and starting to shrivel up.  Serve warm or at room temperature.

Kahlua Cake

 Kahlua Cake

1/2 c. chopped pecans

1 pkg. (18 oz.) dark chocolate cake mix

1 pkg. (3.4 oz.) instant chocolate pudding mix

3/4 c. water

1/2 c. vegetable oil

3/4 c. Kahlua liquor 

4 large eggs

1/2 c. butter

1 c. sugar

Preheat the oven to 350 degrees.  Grease and flour a 10 cup Bundt pan.  Sprinkle chopped pecans evenly over the bottom of the pan, set aside. 

In a large bowl, combine the cake mix, pudding mix, 1/2 c. water, vegetable oil, 1/2 c. Kahlua and the eggs.  Beat at medium speed with an electric mixer until smooth.  Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

While the cake bakes, make the topping.  Combine the butter, sugar, 1/4 c. Kahlua and 1/4 c. water in a saucepan.  Bring to a boil over medium heat.  Boil for 2 minutes, stirring often.  Pour the topping over the cake as soon as it comes out of the oven.  Let the cake stand in the Bundt pan for 4 hours.  Then invert the cake onto a plate and serve.

Peanut Noodle Salad

 

Peanut Noodle Salad

Ingredients

• 8 oz. rice stick noodles
• 6 T. fresh lime juice
• 3 T. soy sauce
• 3 T. creamy peanut butter
• 3 T. brown sugar
• 3 T. vegetable oil
• 1 red bell pepper thinly sliced
• 1/2 c. thinly sliced green onions
• 1/2 c. chopped fresh basil
• 1/2 c. chopped fresh cilantro
• 1/2 c. chopped roasted peanuts

Instructions

• Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes, drain and rinse under cold water. Drain thoroughly.
• Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, green onions, basil and cilantro and toss to combine. Season with salt if desired. Sprinkle the peanuts on the top and serve.

Pumpkin Bread

 

Pumpkin Bread

Ingredients

• 1 can (15 oz.) pumpkin puree
• 4 eggs
• 1 c. vegetable oil
• 2/3 c. water
• 3 c. sugar
• 3 1/2 c. flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1/4 tsp. ground ginger

Instructions

• Preheat the oven to 350 degrees. Grease and flour 2 (9” x 5”) loaf pans.
• In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt and spices. Stir the flour mixture into the pumpkin mixture until just combined. Pour into the prepared pans.
• Bake 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in the pans on a rack then turn the loaves out onto a rack to cool completely.

Notes

I like to put a piece of parchment paper in the bottom of the pan to help the loaves come out of the pans easily.

Thanksgiving Benedicts

 

Thanksgiving Benedicts

Ingredients

Easy Bennie Sauce:

• 1/2 c. mayonnaise

• 1 1/2 T. Dijon mustard

• 1/4 tsp. cayenne pepper

• 1 tsp. fresh lemon juice

Combine all ingredients and mix well. Set aside

• 2 c. stuffing

• 6 eggs

• 6 slices ham or turkey

• 2 T olive oil

Instructions

1. Shape the stuffing into 6 patties about 1/2 inch thick. If the stuffing is too dry, add chicken stock and an egg. If it is too wet, add breadcrumbs.

2. Heat the olive oil in a skillet. Add the stuffing cakes and cook over medium-high heat until golden brown on both sides.

3. Poach the eggs to the desired doneness.

4. Warm the ham or turkey.

5. Place a stuffing patty on a plate, top it with ham or turkey then a poached egg. Spoon the Bennie sauce over the top and serve.

Notes

This is a great breakfast to use Thanksgiving leftovers but it is good all year round. The boxed stuffing mix works great for the patties to make a quick and easy breakfast that looks like you spent hours preparing!

 

 

SUGARED CRANBERRY TART

 

TART DOUGH

• 1 1/4 cups all-purpose flour

• 1/2 cup cold butter, cubed

• 1/2 Tbsp vegetable shortening

• 1/4 cup granulated sugar

• 1/2 cup heavy whipping cream

CRANBERRY CURD

• 12 ounces fresh cranberries

• 1 cup sugar

• Juice and peel (orange part only) of 1 orange

• 1 stick softened butter

• 2 eggs plus 2 egg yolks

AMERICAN MERINGUE

• 2 lrg egg whites

• 3/8 cup granulated sugar

• 3 Tbsp light corn syrup

• ½ tsp vanilla

SUGARED CRANBERRIES

• 1 1/2 Cups sugar divided

• 1/2 Cup Water

• 12 oz Fresh cranberries, washed and rinsed

Instructions

1. In a food processor, combine flour, butter, shortening, and sugar. Process to a coarse meal.

2. Add cream and process again until dough is moistened and hold together when squeezed.

3. Turn dough out and push a few times with the palm of your hand until it comes together. Wrap and chill dough 15-30 mins (freezer 10 mins)

4. Pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, which has been sprayed with cooking spray, then cover with plastic wrap and chill 30 mins or freeze 10 mins.

5. Preheat the oven to 400 degrees and lightly prick the bottom of the pastry crust with a fork. Press aluminum foil into the crust, fill with pie weights (can substitute dry beans or uncooked rice).

6. Bake for 5 mins at 400 then reduce the heat to 350 and continue to bake for 10 mins.  Take out foil and weights, then bake for another 5-10 mins. Remove from oven and allow to cool (Crust can be made up to a day ahead and stored in fridge).

7. Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a collider or strainer and press cooking liquid into a bowl. Whisk the butter into the warm liquid.

8. Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)

9. Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

10. For the meringue, put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form- about 4 mins.

11. Transfer mixture to a mixing bowl, add vanilla and beat with electric mixer with whisk attachment on Med high till soft peaks form- about 30 sec.

12. Pipe onto the finished tarts and using a brulee torch, toast the meringue.

13. For the sugared cranberries, combine 1/2 cup of sugar with water in a small saucepan and bring to a boil, stirring to dissolve sugar. Once sugar is dissolved remove from heat and add cranberries to coat.

14. Remove coated cranberries with a slotted spoon and place on a large cooling rack to dry.

15. Let sit for about one hour then stir cranberries into the left over cup of sugar to crystalize.

16. Garnish the tart with sugared cranberries.

 

Thanks to The NY Times for inspiration for this recipe!