Category Archives: Appetizers

Hummus…. All Dressed Up

April 3, 2013 By in Appetizers, Lunches and Snacks, Vegetables Tags: , , , , , , , , , , , , , , 3 Comments

dip to postHere’s a idea for the next time you need to throw together a quick appetizer. As you know, there are many different flavors of hummus available these days, but it’s so much fresher and tastier to add your own flavors to this extremely popular Middle Eastern dip.

In these photos I’ve spread about 1/2 inch of good quality hummus onto one of my cake stands then toped it with finely chopped cucumbers, tomatoes, Kalamata olives, fresh dill and crumbled feta cheese…a quick drizzle of extra virgin olive oil and a sprinkle of sea salt and black pepper and it’s ready to serve with crispy pita chips.

Other toppings that would be good:

pine nuts, basil, oregano, cilantro, parsley, roasted red peppers, pesto, artichoke hearts, caramelized onions, whole chickpeas, red pepper flakes, roasted garlic, minced jalapeno peppers, the possibilities are endless…

Since I was going for simplicity here, I used a store bought hummus.  It takes about 1 1/2 cups to spread across this regular sized cake stand.  These are my two favorite brands:

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Of course if you are feeding a big crowd, or simply have the time, you may want to make your own hummus which is quite easy with canned chickpeas, tahini and spices. Here’s a good one from Inspired Taste (hummus recipe).

 

 

 

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Asparagus Salad with Arugula, Fennel, Crispy Potato and a Creamy Italian Dressing

March 23, 2013 By in Appetizers, Lunches and Snacks, Salads, Vegetables Tags: , , , , , , , , , , , , 1 Comment

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In this tasty salad, think of the potatoes as you would croutons….not the main focus of the dish but a wonderful addition taste and texture wise. The real stars of this salad are the arugula, asparagus and fennel.  Put them all together with a light and fresh Italian Herb Dressing and you’ve got a dish that can stand on its own as a vegetarian main course, or compliment any grilled meat, poultry or seafood.  It also holds up well so it might be just the right thing to take to a potluck or picnic.

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1 tablespoon fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon minced fresh herbs (parsley, dill, tarragon or thyme)

2 tablespoons sour cream

1 teaspoon honey

6 tablespoons extra vingin olive oil

salt and pepper to taste

1 bunch asparagus, trimmed

1 small bulb fennel, quartered, cored and cut into thin strips

3 cups fresh baby arugula, stemmed

6 small new potatoes, peeled and diced

2 tablespoons olive oil

For the dressing:

In a small bowl, whisk together the lemon juice, vinegar, herbs, sour cream and honey.  Then drizzle in the 6 tablespoons of olive oil slowly and whisk until blended.  Season with salt and pepper to taste and set aside.

For the salad:

Fill a non-stick skillet with a couple of inches of water and bring to a boil.  Blanch the fennel in this water  for about 3 minutes then remove with a slotted spoon and set aside to cool.  Add the asparagus to the boiling water and cook until crisp- tender. (the timing will depend upon the size of your asparagus)  Drain and rinse asparagus under cold water to stop the cooking and preserve its nice bright green color. Cut asparagus on the diagonal into 2 inch pieces.

Wipe out your skillet and return to the burner over med-high heat.  Add 2 tablespoons olive oil and swirl around the pan.  Add the diced potatoes to the skillet in one layer and let cook without disturbing until golden brown on one side.  Toss the potatoes, lower the heat to medium and continue cooking 8-10 minutes, occasionally tossing the potatoes, until tender on the inside and golden brown on all sides.  Season lightly with salt and pepper.

Place the arugula in a large bowl, add the asparagus pieces and fennel and toss with about 1/2 of the dressing. Add the crispy diced potatoes and toss again.  Taste and add additional dressing and/or salt and freshly ground black pepper if necessary.

Serves 2-3 as a main course or 4-6 as a side dish.

 

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Waffle Potatoes with Goat Cheese and Ancho Pepper Jelly

January 26, 2013 By in Appetizers, Vegetables Tags: , , , , , , , , , , , , , , 3 Comments

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Much more exciting than the average cheese and cracker tray yet not much harder to throw together…here is an idea for a tasty nibble for your next party.

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High quality frozen waffle fries (I use Alexia brand)

Fresh goat cheese, at room temperature

Your favorite pepper jelly (I found a lovely red ancho pepper jelly)

Cook waffle fries according to the package directions until golden and crispy.  Use kitchen shears to trim them slightly into similarly sized, two bite, squarish shapes.  Stir the goat cheese until it is fluffy and spoonable and place a nice dollop on each trimmed waffle fry.  Top with a teaspoon of pepper jelly, sprinkle with coarse ground black pepper and serve.

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Two Cabbage Slaw with Avocado, Red Onion and a Grapefruit Vinaigrette

January 18, 2013 By in Appetizers, Lunches and Snacks, Salads, Vegetables Tags: , , , , , , , , , , , , , , 2 Comments

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This salad has a lot going on…texture, flavor and color…. yet it is quite simple to throw together. The creaminess of the avocado, the crunchiness of the slaw and the juicy grapefruit segments make for a memorable side dish.  You could also add grilled chicken and turn it into the main course.   The grapefruits and avocados in The Fresh Market right now are excellent, by the way. I’ve adapted this recipe from The Culinary Institute of America Vegetables Cookbook.  

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2 pink grapefruits (one juiced, one sectioned)

1/4 cup white wine vinegar

2 teaspoons honey

1 cup light olive oil

salt and pepper to taste

2 cups finely shredded leaf spinach

1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

1/2 cup red onion julienne

1 avocado

coarse ground black pepper

For the vinaigrette, whisk together 1/3 cup of the grapefruit juice, vinegar, honey, 1/2 teaspoon salt and a pinch of pepper.  Gradually whisk in the oil until it is smooth and thick. Season with additional salt and pepper if needed.  Set aside.

Toss together the spinach, cabbages, red onion and toss with some of the vinaigrette in a salad bowl.

Peel the avocado, cut into cubes and toss gently with a few tablespoons of the vinaigrette.

Arrange the slaw down the middle of a large serving platter.  Surround with fresh grapefruit sections and top with the cubed avocado.

Serves 4-6

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Buttermilk Crisped Vidalia Onion Rings

January 16, 2013 By in Appetizers, Lunches and Snacks, Vegetables Tags: , , , , , , , , , , 11 Comments

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Incomparable to frozen onion rings and infinitely easier than homemade french fries…you must make these if you and your family are onion ring lovers.  Keep some buttermilk in the frig and you’ll be ready to turn superhero. “Hey, would you guys like onion rings instead of plain old potato chips with those burgers?? No problem!”

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3 or 4 nice big Vidalia onions, peeled and   sliced 1/2 inch thick and separated into rings (tiny inner rings should be reserved for another use)

2-3 cups buttermilk, shake well before using

salt and pepper

2-3 cups all purpose flour

peanut oil for frying

Place onion rings in a large bowl and cover with buttermilk.  Let sit at least 10 minutes, stirring a couple of times to make sure all the onions are well coated.

Meanwhile, stir flour together with a couple of teaspoons of salt and pepper each.  Taste to make sure flour is nicely seasoned.  Prepare a baking sheet lined with wax paper. Remove a couple of onion rings at a time from the buttermilk, shake a bit to drain off excess then dredge quickly in the seasoned flour.  Place coated rings on waxed paper and let rest for about 15 minutes to give the batter a chance to set.  Repeat with remaining onions.

Heat oil in a large heavy skillet (a wok works really well here) over high heat until hot. (350-375 degrees or test with an onion ring…it should sizzle immediately).  Fry onion rings in batches of 6 or so at a times, being careful not to crowd the pan too much, and turning the rings a couple of times to brown evenly.  It will only take a few minutes per batch. Transfer to paper towels to drain, season with additional salt and pepper if necessary.  May be kept warm and crispy in a 200 degree oven while you cook the remaining rings.  (They stay crispy at room temperature as well…another reason I love this recipe)

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Zesty Black-Eyed Pea Salsa

December 4, 2012 By in Appetizers, Salads, Vegetables Tags: , , , , , , , , , , , , , , , , , 1 Comment

This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had.  Simplified slightly from The New Southern Garden Cookbook by Sheri Castle.

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2 cups canned black-eyed peas, drained and rinsed

1/4 cup sherry vinegar

1/4 cup vegetable oil

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 cup canned fire roasted diced tomatoes, drained

1/2 cup diced red bell pepper

1/4 cup finely chopped onion

1/2 cup corn kernels

1 or 2 finely chopped pickled jalapeños

1 tablespoon canned chopped mild green chiles

1/2 cup finely chopped flat leaf parsley

Mix all ingredients together in a medium bowl.  Cover and refrigerate at least 4 hours and preferably overnight.  Stir and season with salt and pepper if necessary to taste.  Serve as an appetizer with crackers, or as a salsa with chips, on tacos, fajitas, etc.  This is also a great side dish with fried or grilled chicken.

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Cornucopia

December 1, 2012 By in Appetizers, Lunches and Snacks Tags: , , , , , , , , , , , , , Leave a comment

crunchy corn to post

Here is a little something for your next get-together.  Instead of setting out a bowl of nuts or chips, serve Cornucopia!  (only 3 ingredients…corn, grape seed oil and salt)  They are wonderfully crunchy, but they are slow-roasted tender so they won’t break your teeth like those unpopped kernels at the  bottom of the popcorn bowl.  These nibbles are quite addictive  and to be honest, I don’t know how to make them….  I order them from Whole Food Farmacy and they ship them out overnight.  Even those of us who love to cook need a few shortcuts now and then…expecially this time of year!

“When Life Gives you Avocados” Guacamole

October 26, 2012 By in Appetizers, Lunches and Snacks, Vegetables Tags: , , , , , , , , 3 Comments

When avocados turn up at 10 for $10.00, there’s only one thing to do.  You don’t really need a recipe for guacamole, I know.  It’s one of those dishes thats all about the quality of the ingredients rather than the actual measurements.  But an idea that I read about in Ree Drummond’s, The Pioneer Woman Cooks worked really well for me since I was trying to prepare in advance for a lunch for 25.  She suggests that if you have homemade pico de gallo around, all you have to do if mash a few avocados and stir in a few spoonfuls for the perfect guacamole stat.  You can serve any remaining pico de gallo alongside as well, of course. Here’s the general idea:

You need equal amounts of :

1.  Finely chopped tomatoes

2.  Finely chopped red onion

3.  Coarsely chopped cilantro

4.  One or two fresh jalapeno peppers, stemmed, seeded and minced

Toss this together in a small bowl and squeeze in half a lime a bit of salt and toss again.  Taste and adjust lime and salt if needed.  Set aside.  You can make this a few hours in advance.

When you are ready to serve, slice open several ripe avocados and scoop out the flesh.  Sprinkle with salt and mash it all around a bit with a fork.  Then stir in a few spoonfuls of the pico de gallo that you made earlier.  Taste and adjust with additional lime juice and salt…keeping in mind that if you are serving with chips, that will add salt too.  Or serve with my  Make Ahead Chicken Fajitas.

And here is a link to Ree’s step by step tutorial if you want more direction.  Pioneer Woman Pico de Gallo and Guacamole

Bruschetta with Caramelized Tomatoes and Ricotta

September 30, 2012 By in Appetizers, Lunches and Snacks, Sandwiches, Vegetables Tags: , , , , , , , , , 5 Comments

No need to stop serving Bruschetta just because vine-ripened tomatoes are going out of season.  These slow roasted cherry tomatoes are a burst of concentrated sweetness that, when combined with creamy ricotta and a slice of crispy/chewy bread, make for a memorable cocktail hour.  (or pair with a nice salad for a light lunch) Adapted from Rustic Italian, by Domenica Marchetti

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1/4 cup extra virgin olive oil

2 cloves of garlic, minced

1 tablespoon fennel seeds, crushed

freshly ground black pepper and fine sea salt

1 1/2 pounds cherry tomatoes, halved

12 slices crusty country bread cut in to 1/2 inch slices (I used ciabatta)

extra virgin olive oil for brushing

8 ounces fresh sheep’s milk ricotta or well-drained cows milk ricotta (at room temperature for serving)

In a small bowl, stir together the olive oil, garlic, fennel seeds, and a generous grinding of pepper.  Set aside and let stand for a bout 30 minutes.

Preheat the over to 300 degrees.  Arrange the tomatoes, cut side up, on a rimmed baking sheet.  Spoon the olive oil mixture over the tomatoes and sprinkle with 1/2 teaspoon salt.  Bake until tomatoes are partially shriveled and browned in spots but still juicy, could take up to 1 1/2 hours (depending on size of tomatoes).  Transfer to a bowl, tkaing care to scrape any juices and browned bits from the baking sheet into the bowl.

To make the bruschetta, position a broiler pan 4 inches below the heat source and preheat the broiler.  Arrange the bread slices on a large baking sheet and brush the tops with olive oil.  Slip under the broiler and broil until the edges are lightly browned and the tops are golden, just 1-2 minutes.

Spread with a heaping tablespoon of the ricotta on each slice and top each with caramelized tomatoes.  Taste and sprinkle with additional black pepper and/or salt if necessary.  Serves 6

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White Cheddar Cheese Straws

September 7, 2012 By in Appetizers, Baking Tags: , , 2 Comments
On top of being light, crispy, and spicy, these are also extremely quick and easy to make.  This recipe is based on one published in Southern Living in 2007.
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6 ounces sharp white cheddar cheese, cut into cubes
3/4 cup all-purpose flour
1/4 cup unsalted butter, cut into four pieces
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon dried crushed red pepper ( I use 1/2 tsp. for spicy straws)
1 tablespoon half and half
Combine the first 4 ingredients in a food processor and pulse until mixture resembles coarse crumbs.  Add red pepper flakes and half and half and process until dough forms a ball, about 10 seconds.
On a well floured surface, roll into a rectangle, about 1/8 inch thick.  Using a pizza wheel or a big knife, trim the edges a bit to even them up and then cut the dough into straws about 1/4 inch wide.  Place on an ungreased baking sheet (I like to use parchment paper).
Bake at 350 degrees for about 10 minutes until ends are just slightly browned.  Cool on baking sheet on a wire rack.
Makes about 2 dozen
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Cucumber Goat-Teas

September 7, 2012 By in Appetizers, Lunches and Snacks, Sandwiches Tags: , , 4 Comments
Hands down the best cucumber sandwich I’ve ever had.  No need to throw a ladies tea to have an excuse to make these as they would also be a great hors d’oeuvre for a summer evening.  This platter did not make it to the cocktail hour however.  It was empty within minutes of these photos. Recipe by MaryCorpening Barber and Sara Corpening Whiteford, in their book, Cocktail Food.
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3/4 cup seasoned rice vinegar.
2 cups very thinly sliced red onion
2/3 cup goat cheese, at room temperature
1/3 cup cream cheese, at room temperature
1/8 teaspoon white pepper
12 slices white bread, crusts removed, cut into 3 inch squares (They suggest buttermilk bread.  I used Pepperidge Farms Original White.)
1 English cucumber, cut into 1/16 inch slices, cut in half
Pour the vinegar over the onions and let marinate in a small bowl until the onions are soft and malleable, at least 30 minutes.  Strain and refrigerate until chilled.
Mix the goat cheese and cream cheese together in a small bowl.  Season with white pepper.
Spread about 1 tablespoon of the cheese mixture on each piece of bread.  Cut each piece into 4 triangles. Arrange 2-3 slices of the cucumber on each triangle.  Top with 1 or two slices of red onion.
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Tuna Ceviche with Avocado and Cilantro

September 7, 2012 By in Appetizers, Seafood Tags: , , , 1 Comment
This lovely little dip is elegant in its simplicity yet casual enough for any barbecue.  It is from the July 2001 issue of Food and Wine magazine and is offered as an example of what one might find around the southern tip of Baja.  In the photos here, I have minced the red onion instead of slicing it and I also doubled the amount of avocado.
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1 pound Sushi grade tuna
1 small red onion, thinly sliced
3/4 cup fresh lime juice (about 5 limes)
1 teaspoon freshly ground black pepper
1 large Hass avocado, cut into 1/3 inch dice
1/4 cup coarsely chopped cilantro, plus leaves for garnish
salt
tortilla chips for serving
Cut the tuna into slices, 1/4 inch thick.  Line a baking sheet with plastic wrap.  Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
Stack the slices of tie using a very sharp chef’s knife, cut the tuna into meat 1/4 inch cubes.  Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper.  Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly as the lime juice “cooks” it)
Just before serving, gently fold in the diced avocado and chopped cilantro and season with salt.  Transfer the ceviche to a bowl , garnish with cilantro and serve with tortilla chips.
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Southwestern Deviled Eggs

September 7, 2012 By in Appetizers, eggs, Lunches and Snacks Tags: , Leave a comment

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This fun recipe is adapted from Taste of the South (April-May 2011).  The original calls for a sprinkling of crushed tortilla chips so you can certainly do that if you want to simplify the recipe.  I wanted the shape and texture of these corn tortilla slivers and they only take a minute to fry.  If, like me, you don’t have one of those platters specially designed to serve deviled eggs, just use a sharp knife and take a tiny sliver off the bottom of each half egg.  That way, the eggs will stay stable on the plate and not roll about.

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12 hard boiled eggs
1/2 cup sour cream
1/2 cup finely shredded pepper Jack cheese
2 tablespoons chopped green onions
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup vegetable oil
2 corn tortillas, finely slivered
salt to taste
coarse ground pepper
fresh cilantro
Cut the hard boiled eggs in half and mash the yolks with a fork.  Add sour cream, pepper jack cheese, green onion, chili powder and salt and mix well.  Spoon into the egg whites. Heat the oil in a small skillet and fry the tortilla strips until light brown, 45-60 seconds, and drain on paper towels.  Salt lightly. Garnish the eggs with the fried tortilla strips, chopped fresh cilantro, and a generous sprinkle of coarse ground black pepper.
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Barbecue Potato Chips with Peppered Feta Dip

September 7, 2012 By in Appetizers Tags: , , Leave a comment
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I find this combination of flavors positively addictive! The dip is best at room temperature and I think that Cape Cod brand BBQ potato chips work really well as they are nice and sturdy and won’t crumble into the dip. I cut this recipe out of a magazine several years ago and didn’t note the source.  My apologies to the creator.
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8 ounces feta cheese, crumbled
8 ounces cream cheese, softened
1/2 cup mayonnaise, or plain yogurt
1/2 cup pickled peppers (pepperoncini and/or Sweet red cherry peppers) sliced (see note)
1/4 cup scallions, sliced
1/2 teaspoon lemon zest
Coarse ground black pepper to taste
extra virgin olive oil
BBQ potato chips
Blend feta, cream cheese, and mayonnaise in a food processor until smooth, scraping down sides of bowl periodically.  Transfer to a mixing bowl,
Fold in peppers, scallions, lemon zest, and pepper.  Transfer to a serving dish and chill at least 1 hour to let flavors develop.  Remove from refrigerator 30 minutes before serving.  Drizzle dip with oil and garnish with additional pepper.  Serve with BBQ potato chips.
note: I’ve used both types of pickled peppers in the recipe and while both are good, I prefer the red.  In the photo I used Peppadew Mild whole sweet Piquante peppers.
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Hush Puppy and Deviled Crab Bites

September 7, 2012 By in Appetizers Tags: , , , Leave a comment
There is nothing dainty about the flavor of this little treat.  Crispy hush puppies, hollowed out slightly and filled with a cool and creamy crab salad.
1 package frozen hush puppies  (I use Savannah Classics original recipe)
8 ounces jumbo lump crab meat, picked over for shell fragments
2 tablespoons mayonnaise
1 teaspoon coarse grain Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon prepared horseradish
salt and pepper to taste
fresh parsley leaves for garnish
Prepare hush puppies according to directions on package.  Let cool slightly then cut top 1/3 off of each hush puppy and remove some of the interior to make room for a nice portion of crab meat.  You may also want to take a tiny sliver from the bottom of each hush puppy so that the finished product will stay level on a serving tray instead of rolling about.
In a small bowl, stir together mayonnaise, mustard, lemon juice and horseradish.  Gently stir in crab until it is well coated then taste and add salt and pepper to taste.
To serve, fill hush puppies with crab salad and top each with a fresh parsley leaf.
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