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.