A Thankful Appetizer

What are you thankful for this holiday season?  Your family, friends, the wine glass in your hand, or a  gold turkey on your apron?  Yes, I'm apron obsessed.  I love to feel pretty (and protected from grease) while chopping and cooking in my kitchen.  Also, I couldn't pass up a Target clearance item like this! Besides, my pretty and festive apron made a great backdrop for our simple-to-make Thanksgiving appetizer.

This crostini couldn't be any easier to make and can be prepped a day in advance.  The peppery spice from the rosemary and delicious roasted red peppers gives a wonderful fall (into winter) take on a classic bruschetta.  You are bound to wow your guests with the vibrant colors and for those of you who are anxious for Christmas (and forgot about Thanksgiving) it's the perfect color scheme.

Rosemary Roasted Red Pepper Bruschetta Crostini

Ingredients
1 teaspoon fresh rosemary, chopped
1-2 cloves garlic, minced
1-1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 12-ounce jar roasted red peppers, drained and diced
1/2 cup red onion, diced
1/2 cup cherry tomatoes, diced
4 ounces goat cheese, room temperature
1 baguette, warmed and sliced

In a small bowl mix together the olive oil, rosemary, garlic, salt, pepper and red pepper flakes.  Set aside.

Combine the roasted red peppers, red onion and tomatoes in a medium bowl.  Pour in the olive oil mixture and stir to combine.

Refrigerate for 30 minutes or overnight to combine all the flavors.  Spread the goat cheese on the warmed sliced baguette, top with the bruschetta and serve.  Makes about 12-15 crostinis.

Last Call For Summer Melons: Cantaloupe Bruschetta

A few weeks ago Greg and I went back to Pennsylvania for my family reunion.  The weather was unseasonably perfect with very low humidity.  This made it possible for us to sit out on my Aunt and Uncle's deck to enjoy every meal together, with wine and cocktails in between. The converstions were endless full of story telling, catching up, very loud laughter and funny banter between the cousins.

But if you know me and my family, you know that when we get together the biggest discussion is always what we are eating next.  No really, you could be just taking your first bite of your breakfast and someone at the table is already asking what we are having for lunch.  Fortunately for all of us, our long weekend together did not disappoint when it came to food.  There was seafood night which included crabs, and clams for days, some of my favorite Cambodian meals, and appetizer night made by all of the cousins.  Even the little kids helped out!  

Each couple was to prepare two appetizers to share and everyone was so creative!  We had mini shrimp tacos, two kinds of chicken skewers, pulled pork sliders that Greg will be sharing soon to kick of football season, bacon wrapped scallops, a creamy spinach and artichoke dip, a fresh tabouli salad and of course mini pizza's for the kids.  (There was more but the list would be really long!)  What stuck out to me the most that night was cantaloupe wrapped in roast beef, which in turn inspired this bruschetta.  I had forgotten how wonderful a delightfully sweet cantaloupe can pair with something salty and make such a great summer appetizer.  So while summer is ending and our vacations are over,  I thought what a nice way to remember how sweet summer was and how lovely it was to spend four amazing (slightly over indulgent) days with my family.



Cantaloupe Bruschetta

Ingredients:
1-1/2 cups cantaloupe, cut into small cubes
3/4 cup fresh Mozzarella, cut into small cubes
1/4 cup fresh basil, chopped
1 French baguette, sliced
Olive Oil
Balsamic Vinegar, high quality
1/4 lb Prosciutto or Roast Beef, thinly sliced (optional)

Pre-heat oven to 400 degrees.

Brush the baguette slices with olive oil.  Place the bread on a baking sheet and toast in the oven for about 10 minutes until warmed an slightly brown.

In a medium bowl combine the cantaloupe, mozzarella and basil.  If using the prosciutto or roast beef place half a slice of the meat on top of the toasted baguette then top with the cantaloupe mixture and drizzle with balsamic vinegar.  If you are not using the meat simply top the toasted baguette with the cantaloupe mixture and drizzle with balsamic vinegar.  Makes about 20-25 pieces.

NYE: Sparkle and Shine

This year has really flown by and this holiday season is coming fast with only 1 day for shopping left!  As I look back on 2013 I am so fortunate to have celebrated my first year of marriage, traveled through France and Italy (that post is coming soon, I promise!), and share my success and life with the people I love most.  This year I will be spending the holidays in California for the first time even though I've lived here for almost 11 years.  While my husband and I will be sharing an exquisite surf and turf dinner (check our Instagram for upcoming pics), I will definitely be missing my family and friends on the East Coast.

My lovely friends who I wrote about in November will be ringing in the New Year together...with all nine of their kids!!  I'm sad to miss the festivities again but am very excited to supply the recipes for their adult appetizers, the cocktail and a treat for the kids.  Last year my dear friend Erica from Conflicted Pixie helped us all in guiding us what to wear for the perfect Christmas Eve party while I suggested some great wines to serve.  This year she has out done herself and has found some beautiful, and always affordable, serving ware, glassware, and of course what to wear for this NYE.  Thanks to her my cocktail will be sure to sparkle in these glasses and my appetizers are bound to shine on these serving plates.  

So while they may be celebrating this holiday with their kids, they will be sure to do it in style!  Hopefully next year Greg and I will be able to join them and maybe we'll be adding to the kid count. 

Happy Holidays!

Baked Brie with Savory Fig Chutney

Ingredients
12.5 ounce brie round
4 fresh figs, roughly chopped (dried figs will work too)
1/2 cup fig spread 
1/4 cup roasted and salted pistachio nutmeats, roughly chopped
1 tablespoon fresh thyme
Salt and pepper to taste
French baguette or water crackers 


Preheat the oven to 375 degrees.

Remove the rind from the top of the brie and dig out a small amount of the brie to make an indent.  Place the brie round in a parchment paper lined baking dish.  Set aside.

In a small mixing bowl add the figs, fig spread, and thyme.  Mix until all ingredients are well combined.  Season lightly with salt and pepper.  Pour the fig mixture on top of the brie.  Bake in the oven for 10-15 minutes.  Sprinkle the pistachios on top and bake for another 5-10 minutes.  The center should be soft and the fig chutney should be hot.  Remove from the oven and allow to cool slightly, about 5 minutes.  

Carefully remove the baked brie from the baking dish using the the parchment paper.  Using the spatula carefully transfer the baked brie to a serving platter and serve with a sliced french baguette or water crackers.  Makes about 6-8 servings.

Sweet Potato and Chorizo Skewers with Roasted Garlic - Lemon Creme Fraiche Dipping Sauce

Ingredients
2 large sweet potatoes, washed and cut into 1 inch cubes or triangles
8 ounces dry cured Spanish chorizo, sliced into 1/4 inch pieces
2-3 tablespoons olive oil
1 - 7.5 ounce container creme fraiche
1 teaspoon lemon juice
1 garlic bulb, roasted and then chopped
Salt and pepper to taste
20-30 Small wooden skewers

Preheat the oven to 400 degrees.

In a small mixing bowl place the creme fraiche, lemon juice, and roasted garlic.  Mix until well combined.  Season with a bit of salt and pepper and stir to combine. Transfer the creme fraiche dipping sauce into a small serving bowl and set aside.

Boil a large pot of water.  Place the sweet potatoes into the pot and boil for 3-4 minutes.  Remove the sweet potatoes from the pot and drain well.  Lightly grease a foil lined baking sheet with a bit of olive oil.  Place the boiled sweet potatoes on the prepared baking sheet.  Brush the sweet potatoes with olive oil and season with salt and pepper.  Bake in the oven for about 20-25 minutes, turning half way through, until crispy and turning golden brown.  

While the sweet potatoes are baking skewer the chorizo onto the wooden skewers.  Once the sweet potatoes are done remove from the oven and carefully skewer them onto the chorizo prepared skewers.  Serve hot with the creme fraiche dipping sauce.  Makes about 25-30 skewers.

Basil-Almond Pesto and Mascarpone Cheese Pastry Puffs with Sun Dried Tomato Dipping Sauce

Ingredients
1/2 cup almond-basil pesto
1/2 cup mascarpone cheese
2 sheets pastry puff, thawed
1 - 8.5 ounce jar sun dried tomatoes in olive oil
4 small fresh tomatoes, deseeded and roughly chopped
3 tablespoons plain Greek yogurt
European Herbed Oil to drizzle
Wooden toothpicks

Preheat the oven to 400 degrees

In a small food processor place the sun dried tomatoes with the olive oil in the jar and fresh tomatoes.  Pulse to combine.   Add the Greek yogurt, season with salt and pepper and pulse to combine.  Transfer the mixture into a serving bowl and drizzle with the European herbed oil.  Set aside.

In a small mixing bowl place the almond-basil pesto and mascarpone cheese.  Stir until well combined.  Set aside.

Roll out the puff pastry until it's about 11x14 inches.  Using a 2-1/2 inch square or round cookie cutter or ravioli cutter, cut out the pastries.  Place about 1/4 teaspoon of the pesto-mascarpone cheese mixture in the center of the pastry.  Bring up 2 opposite corners of the pastry and stick one toothpick in it securing it tightly.  Repeat with the other two corners.  Pinch any bits of the pastry together making sure the pesto mixture is tuck in tight.  

Place the pastry puff on a parchment paper lined baking sheet and bake for about 20-25 minutes, until golden brown.  Remove the pastry puffs from the oven and discard the toothpicks and serve warm with the sun dried tomato dipping sauce.  Makes about 30-32 pastry puffs.

Sparkling Pear and Vanilla Bean Cocktail

Ingredients
2 cups Vodka (1.5 ounces for a single serving)
1-1/2 whole vanilla beans (1/4 of whole vanilla bean for a single serving)
1 - 32 ounce jar pear juice (I use R.W. Knudsen, 3 ounces for a single serving)
2-3 bottles prosecco
2 cinnamon sticks, plus extra for garnish

In a large airtight jar or container pour in the vodka.  Cut the vanilla beans in half and scrape the beans into the jar or container.  Then drop the whole vanilla bean in.  Stir to combine.  Add the pear juice and cinnamon sticks and stir to combine.  Marinate for at least 4 hours or overnight.  

Making the cocktail: In an ice filled glass pour about half to 3/4 full of the pear vanilla vodka mixture.  Top with the prosecco and garnish with a cinnamon stick.  Makes about 10-12 servings.

Kids Corner

Because my Gingerbread Cookie Cocktail has been so popular this holiday season on Pinterest and the blog, I thought why not make it kid/non-alcoholic friendly.  Now my favorite cute kids can join in on the sparkly fun of ringing in the new year!

Gingerbread Cookie Ice Cream Float

Ingredients
1-1/2 quarts vanilla bean ice cream, softened
2 cups ginger snap cookies, crushed
1 six pack IBC Cream Soda

In a blender or food processor blend the vanilla ice cream and ginger snap cookies until combined.  Return the gingerbread cookie ice cream to carton and refreeze overnight.

Making the floats: In a glass (or plastic cup) scoop 1 scoop of ice cream into the glass and top with the cream soda.  Serve with a festive straw and spoon.  Makes about 8-10 servings.