Category Archives: PARTY/PICNIC

SPINACH & GOAT CHEESE TARTLETS

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4 tbs unsalted butter
3 sheets frozen phyllo dough, thawed
2 tbs grated parmesan cheese
vegetable oil, for brushing
1 lg shallot, minced
1 clove garlic, minced
1 tsp flour
1/4 cup milk
pinch of freshly grated nutmeg
kosher salt & freshly ground pepper
3 1/2 oz mild goat cheese, softened
2 tsp finely grated lemon zest
1 tbs white wine vinegar
2 lg eggs, separated
1 (10 oz) box frozen chopped spinach, thawed & squeezed dry
chopped chives, for garnish

preheat the oven to 350°. melt 1 tbs butter. place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel). brush with melted butter and sprinkle with 1 tsp parmesan. cover with another phyllo sheet, brush with more butter & sprinkle with another tsp parmesan. top with the remaining phyllo sheet and brush with butter. cut the phyllo stack into 24 squares, about 3″ each. brush a 24-cup mini muffin pan with oil, then firmly press a phyllo square, buttered-side down, into each cup. bake until golden, 10 minutes.

meanwhile, heat the remaining 3 tablespoons of butter in a saucepan over medium heat. add the shallot and garlic, and cook until translucent. stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. add the nutmeg, 1/2 tsp salt, & pepper to taste. stir in the goat cheese, lemon zest and vinegar until the cheese melts. remove from the heat and mix in the egg yolks, then the spinach.

beat the egg whites to stiff peaks and fold into the spinach filling. spoon about 1 tbs filling in to eat phyllo cup and top with the remaining parmesan. bake until the filling is set, 15 minutes. cool slightly in the pan; remove and top with chives.

24 tartlets

FRENCH ONION DIP

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2 tbs canola oil
1 tbs butter
2 vidalia onions, sliced into 1/4″ rings (about 4 cups)
2 lg shallots, sliced into 1/8″ rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp worcestershire sauce
1 tsp freshly ground black pepper
1 tsp salt

in a large saute pan over medium high heat, add oil and butter. when butter is melted, add onions and saute, stirring occasionally until golden brown and caramelized, about 35 minutes. add shallots and saute for 15 minutes more until onions and shallots are dark brown. remove from heat and let cool for 5- 6 minutes, then chop into 1/4″ pieces. set aside to cool to room temperature.

meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, worcestershire sauce, salt and pepper. fold in onion mixture. chill at least 1 hour or overnight, prior to serving.

NOTE: DIP CAN BE PUREED UNTIL CREAMY. IF TOO THICK, ADD MILK TO GET DESIRED CONSISTENCY.

3 1/2 cups

WHITE-BEAN SOUP SHOOTERS WITH BACON

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1/2 strip bacon, diced
1 tbs extra-virgin olive oil
1 tbs unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini OR other white beans, drained & rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
kosher salt
3 slices crusty bread, toasted
2 oz goat cheese, at room temperature
freshly ground black pepper

fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. add the olive oil, butter and shallots and saute until soft, about 6 minutes. add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

tranfer the mixture to a blender or food processor in three batches and puree until smooth. (be careful. hot liquids are prone to explode when whipped!) return the pureed soup to the pan and add the cream, cayenne, and salt to taste. keep warm.

smear the toasted bread generously with goat cheese and cut into 3/4″ croutons. to serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.

FRIED OLIVES

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1 cup canola oil
10 lg OR colossal green pitted olives
10 lg OR colossal black pitted olives
3/4 cup flour
1/2 tsp garlic powder
1 tsp chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 tsp freshly ground black pepper
1 lb manchego cheese, cubed
1/2 lb serrano ham, thinly sliced

heat canola oil to 350°. (drop a very small piece of bread crumb into the oil. if it starts to sizzle, the oil is hot enough.)

drain the olives.

mix flour, garlic powder & chili powder together & place in a shallow dish. pour eggs into another dish and bread crumbs with ground black pepper into a third.

roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. set on a plate to give the breading a chance to dry and form a crust while the oil heats.

when oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. fry until golden brown, then remove and drain on paper towels. be sure to tip the oil out of the center of the olives. serve on a platter with manchego cheese cubes and slices of serrano ham.

4 servings

BACON-WRAPPED PINEAPPLE SHRIMP

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12 jumbo shrimp, deveined
1/4 fresh pineapple, cut into bite-sized chunks OR 1 (14 oz) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in half crosswise
12 wooden toothpicks

heat a nonstick skillet over medium-high heat. holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp, then wrap bacon around the shrimp & pineapple & secure with a wooden toothpick. wrap & secure all 12 shrimp, then add to the hot pan & cook 3 minutes on each side, or until bacon is crisp & shrimp arw opaque & firm.

4 servings

MOZZARELLA MARINARA

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1 small onion, chopped
1 clove garlic, minced
3 tbs olive OR vegetable oil
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 cup water
2 tsp sugar
1/2 tsp salt
1 bay leaf
24 egg roll wrappers
24 pieces string cheeze
Oil for deep-fat frying

in a lg saucepan, saute onion & garlic in oil. add the tomatoes, tomato paste, water, sugar, salt, & bay leaf. bring to a boil. reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.

meanwhile, place an egg roll wrapper on a work surface with a point facing you. place a piece of cheese near the bottom corner. fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. fold sides of wrapper over top. using a pastry brush, wet the top corner with water. roll up tightly to seal, forming a tube. repeat.

in an electric skillet or deep-fat fryer, heat oil to 375°. fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. discard bay leaf from marinara sauce. serve with mozzarella sticks.

makes 24 cheese sticks & 3 cups of sauce

MARINATED OLIVES

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2 cups large stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive OR vegetable oil
2 tbs lemon juice
1 tbs minced fresh thyme OR 1 tsp dried thyme
2 tsp grated lemon peel
2 tsp minced fresh rosemary OR 1/2 tsp dried rosemary, crushed
4 cloves garlic, slivered
pepper to taste

place olives in a bowl. combine the remaining ingredients; pour over olives & stir. cover & refrigerate for 1-2 days before serving, stirring several times each day. olives may be refrigerated for 2 weeks. serve with a slotted spoon.

makes 4 cups

SWISS CHEESE CANAPE CUPS

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8 slices sandwich bread, crusts removed
1/4 cup butter OR margarine, softened
1 tbs minced fresh parsley
1 tsp prepared horseradish
1 tsp dijon mustard
1 cup (4 oz) shredded swiss cheese
1 egg white, lightly beaten

cut each slice of bread into four squares. press squares into greased miniature muffin cups. in a bowl, combine the butter,parsley, horseradish & mustard. stir in cheese. add egg white; mix well. place about 3/4 teaspoonful in each bread cup. bake at 400° for 6-8 minutes or until filling is set & edges of bread are golden brown. serve warm.

makes 32 appetizers

NOTE: BAKED CHEESE CUPS MAY BE FROZEN FOR UP TO 4 MONTHS. THAW IN THE REFRIGERATOR. PLACE ON UNGREASED BAKING SHEETS & BAKE AT 350° FOR 4-6 MINUTES OR UNTIL HEATED THROUGH.

SPICY CHILI DIP

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1 (8 oz) pkg cream cheese, softened
2 cups (16 oz) sour cream
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbs chili powder
1/2 tsp crushed red pepper flakes
1 1/2 cups picante sauce
1 cup (4 oz) shredded mozzarella cheese
fresh veggies and corn OR tortilla chips

in a small mixing bowl, beat cream cheese & sour cream until smooth. beat in the onion, garlic, chili powder & pepper flakes. stir in picante sauce & mozzarella cheese. cover & refrigerate for at least 4 hours. serve with veggies & chips.

makes about 5 cups