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.

Holiday Parties: Food And Fashion On A Budget

I can't tell you how excited I am to be collaborating again this holiday season with my dear friend Erica from Conflicted Pixie.  Last year we brought you the best of New Year's Eve and this year we present to you holiday parties on a budget!

Erica is the queen of budget-friendly everything!  I don't ever miss a blog post from her so that I can stay on top of the latest trends and also for the best deals out there!  Staying within a budget when it comes to food however is often difficult for me.  I admit I am a sucker for a really good creamy, stinky and expensive cheese.  However, this holiday season (after I nearly spent my savings on airline tickets for Christmas) I am all about keeping it simple and inexpensive.

Holiday parties can still be festive and creative without being over done and complicated.  I personally love small plates, finger foods and sharing.  Serving your party tapas style can keep you from preparing a big meal, out of the kitchen and enjoying that glass of wine with your guests.

I have created some tapas plates with a holiday twist that won't leave your pockets empty.  All three recipes cost me under $50 to make, herbs, spices and condiments included!  Consider serving wine and beer instead of a fancy cocktail to keep things simple and cost effective.  I've paired one of my favorite Spanish wines that I purchased for under $15 and Greg has suggested to try a great pilsner like this one!  

Now, what to wear to this festive tapas holiday party?  Check out Erica's amazing budget-friendly Lookbook (Did I mention she's a personal stylist for Keaton Row and it's free to have her style you?) created just for you (and me)!

Cheers and Happy Holidays!!

Maple Thyme Barbecue Meatballs

Ingredients
1-1/2 lb ground beef
2 cloves garlic, minced
1/2 cup red onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 tablespoon olive oil
1 cup ketchup
1/2 cup brown sugar
1/2 cup maple syrup
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons plus 1 teaspoon fresh thyme leaves, chopped

Over medium heat in a large sauce pan, combine the ketchup, brown sugar, maple syrup, lemon juice, Worcestershire sauce and 2 tablespoons of fresh thyme.  Stir until the sugar has melted.  Continue cooking until the sauce comes to a low boil.  Reduce the heat to low, cover and allow to simmer for 10 minutes.  Remove from the burner and set aside.

In a large mixing bowl combine the ground beef, garlic and onions.  Add the salt, pepper, cayenne pepper and 1 tablespoon olive oil.  Stir to combine.  Roll the mixture into 1 inch balls.

In a large cast iron or non stick pan heat 1 tablespoon of olive oil over medium high heat.  Place the meatballs in the pan and cook for 1-2 minutes on all sides .  The meatballs should be about a medium rare.  Remove the meatballs from the pan and place in the pan with the maple thyme barbecue sauce.  Simmer the meatballs and sauce over low heat for about 10 minutes.  Serve hot and garnish with remaining teaspoon of fresh thyme.  Makes 25-30 meatballs.

Note:  To keep the meatballs warm during a party, place them in a small crock pot on the warm setting.



Chipotle Goat Cheese Stuffed Baby Bell Peppers


Ingredients
10 baby bell peppers
8 ounces soft goat cheese, room temperature
1 chipotle pepper in adobo sauce, roughly chopped
1 bulb garlic, roasted
Ground black pepper to taste
1 tablespoons chives, chopped

In a small food processor combine the goat cheese, chipotle pepper and roasted garlic.  Season with ground black pepper if desired and pulse to combine.

Cut each baby bell pepper into thirds or quarters depending on the size of the pepper.  Remove the seeds and membranes and discard.  Fill each sliced bell pepper with the chipotle goat cheese.  Garnish with the chives and serve.  Makes 30-35.



Holiday "Stuffing" Empanadas


Ingredients
2 puff pastry sheets, thawed
1 tablespoon butter
1 tablespoon olive oil
2 cups crimini mushrooms, finely chopped
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1/4 cup fennel, finely chopped
1/2 teaspoon fresh marjoram, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves, chopped
Salt to taste
Pepper to taste
1 egg, beaten
1 tablespoon flour

Preheat the oven to 400 degrees.

Over medium heat in a large pan, heat the olive oil.  Add the butter and melt.  Add the onions and cook until translucent about 3-5 minutes.  Add the mushrooms, fennel and celery.  Cook for about 7-10 minutes, occasionally stirring.  Add the marjoram, rosemary and thyme.  Stir to combine and cook for another 2-3 minutes.  Season with salt and pepper.  Remove from the heat and allow to slightly cool.

Place the puff pastry on a slightly floured surface.  Flour the top of the dough and roll out the puff pastry until about 1/16 inch thick.  Using a 4 inch round cookie cutter cut circles out of the pastry.

Place 1 tablespoon of the vegetable mixture in the center of the cut pastry.    Brush the edges with the egg wash and fold the pastry in half making a half circle.  Gently pinch the ends together.  Using a fork press down along the edges sealing the empanadas together.  Repeat this until all the pastry is used.  Brush the tops of the empanadas with the egg wash.

Place the empanadas on a parchment paper lined baking sheet and bake in the oven for 20-25 minutes, until golden brown.  Remove from the oven and allow to slightly cool.  Serve with your favorite gravy recipe.  If you need one, here's Greg's favorite.  Makes 12-16.

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.
  

Veggie Baked Eggs

This year, I made these veggie packed, baked eggs for breakfast on Thanksgiving morning.  I know, most of you think we are crazy to eat before eating some more.  However, it is proven that eating breakfast before indulging in a large meal will not only prep your stomach for the amount of food you will be eating, but also may keep you from piling up your plate with some unwanted (but oh-so-delicious) calories.  Also, it gave us cooks in the kitchen some energy to keep on cooking throughout the day.  

Veggie Baked Eggs

Ingredients
1 tablespoon butter
1 cup crimini mushrooms, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon dry white wine
1/2 cup leeks, chopped (light green and white parts only)
1 cup curly red kale, chopped
5-6 large eggs
2-3 tablespoons milk
1/3 cup feta cheese
Salt and pepper to taste


Preheat oven to 350 degrees.

Grease a 1-1/2 quart baking dish with butter and set aside.

Crack the eggs into a small mixing bowl.  Add the milk and season with salt and pepper.  Whisk to combine.  Add the feta and stir to combine.  Set aside.

In a large pan melt the butter.  Add the mushrooms and cook for about 5 minutes until tender occasionally stirring.  Add the thyme and stir to combine and cook for another 1-2 minutes.  Add the wine and cook until all the liquid has been absorbed.  Add the leeks and cook for about 3 minutes, until tender.  Add the kale and cook stirring continuously for about 2-3 minutes until the kale has wilted a bit.  Season with salt and pepper.  

Pour the vegetable mixture into the prepared baking dish.  Pour the egg mixture on top and give it a good stir to combine all the ingredients.  Bake in the oven for 30-35 minutes.  Makes 4-6 servings.

Notes:  My favorite thing about this recipe is that it is so versatile and lots of substitutions can be made depending on your taste.  Here are some additions or substitutions you could use.

Bacon
Red or green bell peppers
Onions
Panchetta
Cheddar cheese
Breakfast sausage
Tomato

Gourmet Gifts

'Tis the season of gift giving has arrived upon us.  For some have carefully pick out their gifts and have already wrapped them and put them under the tree.  While others are scurrying to finish up the last few people on their list.  And for those of you who are looking for a last minute, easy and inexpensive gift for that coworker, teacher or friend you almost forgot, here are a few ideas which are way more thoughtful and creative than a gift card.  Oh, and they also make great stocking suffers too!

Basket and oil bottle: T.J. Maxx, Spice jar: Ikea, Flour sack dish towels: Bed Bath & Beyond (no longer available).

Winter Blend Coffee

Ingredients
1-1/2 cups medium or dark roast whole coffee beans
1 teaspoon ground cinnamon
1 teaspoon whole cloves
1 teaspoon whole rainbow or black peppercorns

Place all ingredients into and airtight container.  Cover with a lid and shake to combine.  Grind and use when needed.

Christmas Candy Bark

Ingredients
2 - 12 ounce bags semi-sweet chocolate chips (I use Nestle)
6 - .55 ounce Reese's Peanut Butter Cups, cut each cup into 8 wedges
3 - 1.4 ounce Hershey's Skor Bars, roughly chopped
1-1/2 cups Christmas red and green M&M's
1/2 cup premium quality white chocolate chips (I use Ghirardelli)



In a medium sauce pan, melt the semi-sweet chocolate chips over low heat, constantly stirring.  Pour the melted chocolate onto a 9x13 foil lined rimmed baking sheet and spread evenly to about 1/4 inch thick.  Sprinkle the Reese's Peanut Butter Cups, Skor Bar and M&M's over the melted chocolate.  Set aside.

In a small sauce pan over low heat melt the white chocolate chips constantly stirring.  Drizzle the white chocolate over the bark.  Refrigerate for 2 hours or overnight until the bark has hardened.

When the bark is ready, remove it from the refrigerator and roughly chop into large irregular pieces.  Serve on a platter or wrap into small plastic bags.

Meyer Lemon-Basil Sea Salt

Ingredients
1 cup coarse sea salt
1/2 cup fresh basil, roughly chopped
2 Meyer lemons, zested










Preheat the oven to 250 degrees.

In a small food processor combine the sea salt and basil.  Grind until the sea salt and basil are completely combined.  Add the Meyer lemon zest and pulse to combine.  Pour the sea salt mixture on to a rimmed baking sheet and bake for 8-10 minutes until it has dried out.  Allow the sea salt to cool.  Once cooled enough to handle break apart the sea salt and store in an airtight container or spice jar.  Use as a finishing salt on fish, chicken or salads or simply use it as a seasoning while cooking.

Other Great Gourmet Gifts:
Infused oils
Wine infused compound butter
Five festive beers
Holiday wines

Friendships and Beets

I have to say I am extremely fortunate to be friends with a group of girls who I met in Kindergarten.  And when I say friends I don't just mean Facebook friends I mean real friends who I know I can always count on and trust.  Sure, I would say in the last almost 30 years we haven't always agreed but we have all seen each other through the tough times and triumphs of college, marriage, children, career changes, chasing dreams and simply life.  Of those five rare girlfriends that I have, I am proud of them and all of our accomplishments.  We have grown from six cute little girls who will always call Hershey, PA our home into a lawyer, a corporate queen, a writer, a children's photographer, a fashion guru and a dancer with a passion for food.  While I am living 3,000 miles away from them I think of them often and I am thankful for Facebook and other social media keeping us even better connected and updated on their cute kids, pictures of renovated kitchens, starting a new business and juggling it all at one time.  I am even more grateful for their continual support, creativity and inspiration.   

I was feeling a little out of ideas for this holiday season, especially after perusing through my Pinterest and seeing yet again another butternut squash recipe.  That was until my dear friend who I call the fashion guru, Erica (be on the look out for our new holiday joint post), sent me a lovely message through Instagram with this wonderful picture.  

Photo: Etsy.com

I have a real love for beets and thought why can't it be a holiday side dish.  With winter squashes stealing the holiday show (yes, I'm also a lover of squash too) I thought it may be nice to see these red beauties paired with some fresh green beans and topped with a creamy creme fraiche dressing.  Besides, this side dish can be made a day or two in advance and doesn't take up oven space the day of!  This dish is perfect for me and all of my amazingly wonderful (and busy) girlfriends.

Roasted Beets and Fresh Green Bean Salad with  Creamy Creme Fraiche Dressing

Ingredients
16 ounces green beans, washed and trimmed 
3-4 medium red beets
1 tablespoon olive oil
1/2 cup creme fraiche
2 tablespoons whole grain mustard
1/2 teaspoon yellow mustard
1/2 teaspoon honey
1 tablespoon lemon juice
Dash salt and pepper
1/4 cup pistachio nuts (optional)

Preheat the oven to 375 degrees

First, prep the beets for roasting by placing the washed and dried beets onto a large piece of foil.  Drizzle the beets with the olive oil.  Wrap the beets in the foil and roast in the oven for 50 - 60 minutes until tender enough to poke through with a fork.  Set aside to cool to room temperature.  Once cool enough to handle peel the skin off the beets and slice into quaters.

In a small bowl combine the creme fraiche, whole grain mustard, yellow mustard, honey, and lemon juice.  Season with a dash of salt and pepper.  Set aside.

On a medium size platter place the fresh green beans and arrange the roasted beets on top.  Generously drizzle with the creme fraiche dressing.

Note: This dish can be served at room temperature or chilled.  The creme fraiche dressing can be made 1-2 days ahead and refrigerated.  Pistachios are also a great addition to this dish...I found this out in a later tasting, post photos.

Makes 4-6 servings.

Not Your Grandma's Mashed Potatoes

Yes, I am reinventing my Grandmother's tried and true mashed potato recipe.  Much like her, it has no flares.  It is simple, beautiful and always a crowd pleaser.  However, I thought why not try to embellish and "modernize" our family favorite (next to pumpkin pie) Thanksgiving side.

The smell of mashed potatoes during the holidays always takes me back to the many memories in my Grandmother's kitchen.  So much so that when Bath & Body Works released a candle that was buttered mashed potato scented my sister and I stood there in the store and inhaled the aroma for at least five minutes (or more).  We reminisced about our lovely "Gram" and how her house always smelled of the creamy buttery goodness.  To this day we still make her version(ish) every holiday season.

This year as I put a new twist on her mashed potato recipe I'm praying she's not rolling over in her grave and that she actually thinks is a great idea.  As I have admitted before I have an insane love for butter and I'm positive I get it from my her.  While I don't use it as a dip for my pretzels (yes she did this AND still had birdie legs) I do love to cook with it and I'm not afraid to use a whole stick, or more, in a recipe.

Will this be our new version of her recipe?  Who knows.  What I do know is that I am forever thankful for my Grandma.  For her love, kindness, and giving me a never ending passion for butter.

Roasted Garlic Browned Butter Mashed Parsnips and Potatoes

Ingredients
6-8 medium yellow potatoes, pealed and cut into large cubes
3-4 large parsnips, peeled and roughly chopped
2 sticks butter
1 tablespoon plus 1 teaspoon fresh thyme, chopped
1 bulb roasted garlic
1/4 cup milk
Salt and pepper to taste

Place the potatoes and parsnips into a large pot.  Fill the pot with enough water to cover the potatoes and parsnips.  Boil on high heat until tender.  Strain the water and return the potatoes and parsnips back into the pot.  

While the potatoes and parsnips are boiling, melt the butter in a small sauce pan over low heat.  Stir continually.  The butter will first melt, then foam and finally brown.  Make sure to pay close attention as it is easy for the butter to go from brown to burnt quickly.  The process takes about 7-10 minutes.  Once the butter has browned remove the pan from the heat.  Add the 1 tablespoon of thyme and the roasted garlic.  Give it a quick stir just to combine the flavors.  Set aside.

Using an electric mixer, beat the cooked potatoes and parsnips.  Add the browned butter mixture and beat well to combine.  Add the milk and beat until desired smoothness is reached.  Season with salt and pepper to taste.  Spoon the mashed potatoes and parsnips into a serving dish and garnish with the remaining 1 teaspoon of thyme.  Serve immediately.  

 Makes 8-10 servings...in our family, it only makes about 4 servings.