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Lemon-Rosemary Chicken Skewers

Luckyoneseven — Tue, 07 Oct 2008 23:22:27 -0700

I made this amazing dish for a wine pairing course at Chico State a few weeks ago from a recipie found on epicurious.com. I paired it with Forestville's Gewurztraminer which went fabulously. I opted to not use the cherry tomatoes, and still loved it.

8 skinless boneless chicken breast halves (each about 7 ounces)
48 8-inch bamboo skewers, soaked in water 30 minutes, drained
1 1-pint basket grape tomatoes or small cherry tomatoes
1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce
1 cup light mayonnaise

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.

Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.

Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.

Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

site: http://www.epicurious.com/recipes/food/views/Lemon-Rosemary-Chicken-Skew...

Baked Brie Recipe

quietriott — Tue, 12 Aug 2008 11:31:37 -0700

The ingredients for this sound very strange, but trust me, it is SUPER tasty:

1 Brie (full-circle wheel, not sure about the ounce sizeage, but the ones that come with their own little like hatbox thing)
1 jar of apricot preserves/jam/jelly
1 jar of pickled jalapeno slices
1 package defrosted frozen filo dough (if you know how to make your own, well you win at life cause i always fail at that)

Other: round glass dish (like a pie dish or something similar), butter/margerine/i can't believe its not butter spray/whatever similar product you have around, and a plate

1. Grease the dish with the butter/margerine/etc...
2. Take the brie out of the package and place it on the plate. Cover top with jar of apricot preserves and then place jalapeno slices on top of the preserves (I use the whole jar, the apricot preserves and baking takes the "bite" out of the jalapenos, but really its to your own taste. Don't be afraid to use a lot).
3. Spread out the defrosted filo dough and take about 1/2 of the sheets. Place them over the top of the brie/apricot/jalapeno concoction.
4. With one hand on top of the brie situation, slide one hand underneath the plate. Flip the brie/filo dough over, and place so that it is upside down on a cutting board counter. Fold the filo dough in as best you can to make a little brie package.
5. Keeping one hand on the top again and sliding one hand underneath, flip the brie package over again and place in greased glass dish.
6. Top with a few pats of butter/margerine and place in an oven at 350 degrees for about an hour until the filo dough is a crisp golden brown color.
7. Cut open the filo dough into an X shape to allow to cool (and get the mixture inside all runny) and serve with crackers and lots of spreading knives since everyone will be scarfing this down!

Quick and Easy Artichoke Dip for the 4th...

katiejane24 — Thu, 03 Jul 2008 07:38:14 -0700

Since I'm working today and have plans for tonight, I don't have the time or energy to put a lot of work into something to bring to the 4th of July party I'll be attending on gorgeous Wilson Lake here in Florence, AL tomorrow. That being the case, I'm going with an old standby that's easy and incredibly tasty. And since I'm needing some cheer to get me through this dragging last work day of the week before a delicious long holiday weekend, I thought I'd share...have a great 4th everyone!

Katie's Quick and Easy Artichoke Dip

Ingredients:
1 can artichoke hearts, drained and chopped
1 small can water chestnuts, drained and chopped
1 cup mayonnaise
1 packet dry Ranch Dressing mix

Simply mix all of this up and refrigerate for a couple of hours to let it marinate. I usually serve it with Wheat Thins. Tasty!

Appetizer Party Suggestions

humblebee24 — Sun, 06 Apr 2008 16:14:30 -0700

So what is the most stylish way to serve appetizers? One of my bride-to-be friends registered for these plain white app. plates from crate and barrel . Another friend has these cute spoons. I'm not a fan of either for myself, I'm a bit more whimsical.

I checked out target and absolutely dred something like Rachel Ray's plates , they aren't hipster at all!

So where to look?

Gruyere Thyme Crackers

partysugar — Tue, 04 Mar 2008 08:30:33 -0800

Gruyere Thyme Crackers
From Martha Stewart

1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Gruyere cheese
1/4 cup plus 1 tablespoon milk
1 large egg white, lightly beaten

Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine.
Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices.
Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers.
Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
Crackers may be made a day ahead and kept in an airtight container at room temperature.

Makes 20 crackers.

Roast Beef Grissini

partysugar — Tue, 04 Mar 2008 08:30:24 -0800

Roast Beef Grissini
From Food and Wine magazine

2 garlic cloves, thinly sliced
2 tablespoons olive oil
1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips
Salt and freshly ground pepper
24 arugula leaves, stemmed
8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths
Remoulade Sauce, recipe below

In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip.
Roll 1 beef strip tightly around 1 end of each breadstick.
Arrange on a platter and serve with the remoulade sauce.

Makes 2 dozen.

Make ahead: the assembled grissini can be refrigerated for up to 1 hour.

Remoulade Sauce
From Food and Wine magazine

1/2 cup mayonnaise
1 hard-cooked egg, finely chopped
2 tablespoons minced gherkins
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon drained finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped dill
2 teaspoons finely chopped chives
1 teaspoon minced garlic
Freshly ground pepper

In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day.

Makes enough for 2 dozen grissini.

Prosciutto Pinwheels

partysugar — Wed, 27 Feb 2008 16:15:10 -0800

Prosciutto Pinwheels
Modified from Bon Appetit magazine

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
Position rack in center of oven and preheat to 400°F. Line two large baking sheets with parchment paper.
Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Makes about 30 appetizers.

Expert Chicken Lettuce Wraps

partysugar — Tue, 26 Feb 2008 11:00:00 -0800

Expert Chicken Lettuce Wraps
From Dallas News

1 tablespoon hoisin sauce
2 tablespoons plus 1 teaspoon light soy sauce (divided use)
3 tablespoons water
1 tablespoon plus 2 teaspoons dry sherry (divided use)
1 tablespoon cornstarch (divided use)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken breasts cut into ¼ -inch cubes
1/8 teaspoon pepper
2 tablespoons vegetable oil (divided use)
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 green onion, chopped
6 to 8 large leaves Boston leaf or iceberg lettuce

For cooking sauce: blend together hoisin sauce, 2 tablespoons soy sauce, water, 1 tablespoon sherry, 2 teaspoons cornstarch, sesame oil and red pepper flakes. Set aside.
For chicken and vegetables: combine chicken, 2 teaspoons sherry, 1 teaspoon soy sauce, 1 teaspoon cornstarch and pepper in a bowl; set aside.
Be sure the rest of the ingredients are chopped and measured.
Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked. Remove chicken from skillet, drain and set aside.
Add remaining 1 tablespoon oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes.
Return chicken to skillet. Stir in ginger and garlic. Stir cooking sauce ingredients again, then pour over chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes or until sauce is thickened and chicken and vegetables are evenly coated. Remove from heat. Stir in green onion.
Divide mixture among lettuce leaves and roll each like a burrito.

Makes 6 to 8 appetizer servings.

Chocolate and Brie Panini

partysugar — Tue, 26 Feb 2008 08:30:21 -0800

Chocolate and Brie Panini
From Giada De Laurentiis

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag semisweet chocolate chips
1/3 cup thinly sliced fresh basil leaves

Preheat the panini grill.
Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches.
Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6.

Savory Chocolate Napoleon

partysugar — Tue, 26 Feb 2008 08:30:02 -0800

Savory Chocolate Napoleon
From Jacques Torres

Bittersweet chocolate, tempered
For the filling:
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
Place the cream cheese mixture in a pastry bag fitted with a star tip.
Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Voila!

Makes 40 napoleons.

Simple Sun-Dried Tomato and Chickpea Hummus Recipe

FamilyStyle Food — Mon, 25 Feb 2008 15:59:23 -0800

Canned chickpeas are definitely at the top of my list of pantry staples, and maybe even a desert-island must for me too. Hmmm, maybe my desert island should be located someplace where chickpeas grow in happy profusion, for instance in the Aegean Sea. Do chickpeas flourish in the Aegean Sea? I've no idea, although it's kind of nice to imagine.

But I digress. I've made this Mark Bittman-inspired hummus recipe a few times since it appeared in the New York Times just a few weeks ago, and I love it. I take scoops of it with pieces of crisp flatbread when I start feeling hungry in between meals. Hummus is a great nutritious high-protein snack. It's not just for potluck, people!

This version turns out a lovely shade of ochre with the addition of sun-dried tomatoes and pimenton, which is smoked Spanish paprika (another must-have for the spice rack).

For some reason, Bittman goes to the trouble to cook his chickpeas first - while this does provide good, tasty liquid to moisten the spread, it's not what I call fast. I've found that cooking chickpeas can have iffy results. I try buying them at stores that seem to stock fresh dried beans, but I have no patience for them. Most of the bulk dried chickpeas I've taken home take way too long to cook. After a few hours of boiling what seems like a potful of pebbles that never seem to soften, I reach for a good old can. And for this recipe, which otherwise comes together in a snap, shaving a few hours off the prep time is a good thing.

I also go for the oil-packed sun-dried tomatoes here, rather than the dried ones he calls for. I think they add rich olive-oily moistness to the hummus.

This spread is simply fantastic as a dip, but I've also spread some on tortillas with a little goat cheese for killer quesadillas.

Chickpea and Sun-Dried Tomato Hummus
inspired by Mark Bittman

1 (15-ounce) can chickpeas, drained
1/4 cup extra-virgin olive oil
1/3 cup oil-packed sun-dried tomatoes
2 tablespoons tahini
2 tablespoons fresh lemon juice, plus more to taste
2 teaspoons smoked Spanish paprika
1/2 teaspoon ground cumin
1 teaspoon fine sea salt
2 small garlic cloves, coarsely chopped

Place all ingredients in the workbowl of a food processor. Pulse until you have a relatively smooth paste (I don't mind if it's a little chunky). Taste and season with more lemon juice and salt, if needed. Scrape down the sides of workbowl and pulse briefly to combine.

Firecracker Prawns

partysugar — Fri, 22 Feb 2008 11:00:53 -0800

Firecracker Prawns
From Jane Hammond Events

1/2 cup Hoisin sauce
1/2 cup orange juice
1 serrano chile, seeded and finely diced
1/4 bunch cilantro, leaves and tender stems chopped, plus 1-2 tablespoons chopped for garnish
1 bunch green onion, finely chopped, plus 2 tablespoons for garnish
1/4 cup extra virgin olive oil
2 lbs prawns, peeled and deveined (tail on)

Mix the hoisin sauce, orange juice, chile, cilantro, onion, and oil in a large 8x8x2 inch baking dish. Add the prawns and toss to coat.
Cover and refrigerate for 1-2 hours. If the shrimp are frozen, refrigerate overnight to thaw shrimp.
Preheat oven to 375°F. Remove shrimp from dish, place on a baking sheet, and discard marinade. Bake for 11 minutes until shrimp is cooked through. Alternately cook the shrimp in a large skillet over medium high heat until pink and plump, 8-10 minutes.
Trasfer to a serving platter and garnish with more cilantro and green onion, if desired.

Serves 8.

Make ahead: Cool the cooked shrimp and cover. Reheat in a 350°F oven for five minutes and serve.

Indochine Chaat Mix

cfreeland — Fri, 22 Feb 2008 07:48:29 -0800

Indochine Chaat Mix / Curried Chex Mix

Who doesn't love a good Chex mix? I remember making it when I was a kid in the early 80's and it's still one of my favorite party snax. It shows up at most country shindigs (especially abundant during the holidays, for some reason) and everyone has their own spin on the recipe. This is my take, inspired by a recipe my sister gave me at Christmas, spiced up with Indian and Asian flavors (thus Indochine; I'm a big fan of neologisms). This is classic Countrypolitan Cooking.

Chaat is a term for savory snacks sold in roadside food carts or stalls throughout India and South Asia. They are generally small servings intended to carry you through to the next meal, or you can make a meal out of several, like tapas. Chex mix is like that, too. You can have a little handful, or you can eat the entire bowl...

The best thing about this recipe is you can really just throw in whatever kind of cereal/nuts/snacks you have on hand. Keep it loose and have fun with it!

Ingredients
Seasoning:
1 cup oil
1 small package Hidden Valley Ranch Dressing mix
1 tsp Worcestershire sauce
1 tsp lemon pepper
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Chinese Five spice
1/2 tsp curry powder
1/2 tsp kosher salt

Dry Ingredients:
1/2 lb pretzels (about half of a big bag)
2 cups Rice Chex
2 cups Corn Chex
2 cups Wheat Chex
1 cup cashews
1 cup Spanish peanuts
1 cup pumpkin seeds
1 cup wasabi peas
1 cup sesame sticks

Preheat oven to 200 degrees. Whisk seasonings together and pour over dry ingredients in a large bowl. Turn to coat. Spread evenly on baking sheet(s) and bake for 1 1/2 hours, shaking the sheet halfway through baking to separate the mix. Cool on paper towels and store in an airtight container.

Expert Cheese Straws

partysugar — Tue, 19 Feb 2008 11:11:09 -0800

Expert Cheese Straws
From Gourmet magazine

1/4 lb. coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 tsp. salt
Rounded 1/8 tsp. cayenne
1 1/2 tbsp. milk

Preheat oven to 350°F with racks in upper and lower thirds.
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick).
Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.

Makes 2 dozen.

Make ahead: cheese straws can be made 2 days ahead and kept in an airtight container at room temperature.

Beginner Cheese Straws

partysugar — Tue, 19 Feb 2008 11:00:12 -0800

Beginner Cheese Straws
From Giada De Laurentiis

1/4 cup grated Parmesan
1/3 cup grated Gruyére
1 tsp. chopped fresh rosemary leaves
1 (11-oz.) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optional

Preheat the oven to 350°F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
In a food processor, chop the Parmesan, Gruyere, and rosemary together until coarsely chopped. Set the cheese mixture aside.
Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips.
Working with dough strip one at a time, coat each strip with the cheese mixture, pressing very gently.
Twist each cheese-covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Makes 2 dozen.

Gingery Chicken Satay with Peanut Sauce

partysugar — Tue, 19 Feb 2008 08:30:57 -0800

Gingery Chicken Satay with Peanut Sauce
From Food and Wine magazine

4 large shallots
4 large garlic cloves
2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
2 serrano or jalapeño chiles, stemmed and seeded
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
3 tablespoons light brown sugar
2 tablespoon Asian fish sauce
2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
3 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro

Light a grill.
In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce.

Serves 6.

Smoky Chipotle Hummus

partysugar — Tue, 19 Feb 2008 08:30:57 -0800

Smoky Chipotle Hummus
From Bon Appetit magazine

2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
3 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons olive oil
21/2 teaspoons minced canned chipotle chilies**
1 large garlic clove, minced
11/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro
2 6-ounce packages roasted-garlic bagel chips

Reserve 3 tablespoons garbanzo beans for garnish.
Blend remaining garbanzo beans and next 7 ingredients in processor until smooth.
Add pimientos; process, using on/off turns, until pimientos are coarsely chopped.
Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.

Serves 20.

*Sold at Middle Eastern markets, natural foods stores and some supermarkets.
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Blue Cheese Popcorn

partysugar — Tue, 19 Feb 2008 08:30:27 -0800

Blue Cheese Popcorn
From Emeril Lagasse

3 tablespoons canola or vegetable oil
1/3 cup white popping corn
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1/3 pound) piece assertive blue cheese, frozen
1/2 cup coarsely chopped lightly toasted walnuts
1 tablespoon chopped fresh chives

In a large, partially covered saucepan, heat the oil and 1 kernel of popcorn until hot enough to make the corn pop. Add the remaining popcorn and cook, partially covered, shaking until all the corn is popped.
Transfer the popcorn to a large mixing bowl. Season with salt and pepper. While popcorn is hot, grate the blue cheese over the popcorn. Add the walnuts and chives and toss until evenly coated. Serve immediately.

Makes 10 cups.

Smoked Salmon Pizza

partysugar — Tue, 19 Feb 2008 08:30:15 -0800

Smoked Salmon Pizza
From Everyday with Rachael Ray magazine

Two 12-inch store-bought partially baked pizza crusts
Extra-virgin olive oil
Pepper
8 ounces cream cheese, at room temperature
1/2 cup finely chopped shallots
1/4 cup drained capers
2 tablespoons chopped fresh dill
Juice of 1/2 lemon
3/4 pound sliced smoked salmon

Preheat the oven to 450°.
Drizzle the crusts with olive oil, season with pepper and bake for 10 minutes. Let cool slightly.
Meanwhile, in a medium bowl, combine the cream cheese, shallots, 2 tablespoons capers, 1 tablespoon dill and the lemon juice.
Spread the cream cheese mixture on the crusts. Top with the smoked salmon, remaining 2 tablespoons capers and 1 tablespoon dill. Cut into wedges.

Serves 6.

Vegetable Dumplings

partysugar — Tue, 05 Feb 2008 08:30:11 -0800

Vegetable Dumplings
From David Tamarkin

8 ounces firm tofu, cut into small cubes
1/4 pound shiitake mushrooms, stemmed and finely chopped
8 scallions, white and light green parts only, finely chopped
One-quarter of a head napa cabbage, shredded and finely chopped
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
Salt and pepper
1 tablespoon vegetable oil
50 wonton wrappers
Scallion-Ginger Dipping Sauce, recipe below

In a large bowl, combine the tofu, mushrooms, scallions, cabbage, soy sauce, sesame oil and ginger.
In a large skillet, heat the oil over medium heat, add the vegetable mixture and cook until tender, about 5 minutes; transfer to a bowl and let cool.
Brush one wonton wrapper with water and place 1 heaping teaspoon filling in the center. Fold the wrapper into a triangle, squeeze out the air and press the edges together to seal, wetting the dough if necessary to make it stick. Pinch together the two corners of the folded edge. Repeat with the remaining wrappers.
Bring a pot of salted water to a boil. Working in batches, add the dumplings and boil until cooked through, about 3 minutes after the water returns to a boil. Remove with a slotted spoon and drain. Serve with dipping sauces.

Makes about 4 dozen.

Scallion-Ginger Sauce
From David Tamarkin

1/2 cup rice vinegar
1/4 cup soy sauce
1 tablespoon brown sugar
1 finely chopped scallion
1/4 teaspoon chopped fresh ginger

Combine all ingredients in a small bowl. Stir well to combine.

Super Bowl Sausage Yummies

cocca — Wed, 30 Jan 2008 00:56:21 -0800

I was disapointed that the San Diego Chargers didn't make the Super Bowl . So if they made it, and if I had a superbowl party to go to, I would make some of these... it's a little different from all the cupcakes and cookies and it looks yum and easy!

Sausage Yummies
Burghilicious Family Recipe

For the filling:
1 lb bulk sausage
3 cups shredded colby-jack cheese
1 cup ranch dressing

For the cups:
1 package wonton wrappers, thawed if frozen
1 TBSP vegetable oil

Preheat the oven to 350 degrees F.

Brown the sausage over medium-high heat. Drain on paper towels then cool.

When sausage has cooled, combine sausage, shredded cheese and ranch dressing in a large bowl. Refrigerate until ready to use, or freeze.

Press one wonton wrapper into each cup of a 12-cup muffin tin to form little cups. Lightly brush the corners of each wrapper with oil, then bake for five minutes, until corners are light golden brown. Remove individual cups to a cookie sheet. Repeat until you have 48 cups.

Fill each cup with a tablespoon (or more) of filling, spreading filling equally between all the cups. You can stop here and refrigerate the filled cups if you would like.

Bake filled cups, uncovered, for five minutes or until filling is melted and bubbly. Remove from oven, transfer to a plate and serve warm. No dip required.

A Quick Note
You could add just about anything to these little guys - chopped peppers, chopped black olives, sauteed onions, jalapenos - whatever you think sounds good with sausage, cheese and ranch. You can also use this little wonton cup for serving any variety of fillings. One of my favorites is chili-powdered chicken, cheese, spinach and black beans.

Here's the link:
http://www.burghilicious.com/2008/01/super-bowl-sausage-yummies.html

Enjoy!

4-Cheese Mexican Tortilla Appetizers

lola555 — Wed, 09 Jan 2008 12:37:47 -0800

6 (6-inch) fajita-size flour tortillas

1 can (16-oz.) Refried Beans

1/2 cup Taco Sauce - Medium

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup sliced green onions, (about 3)

1/4 teaspoon crushed red pepper, (optional)

2 cups 4 cheese Mexican blend, (8 ounces)

PREHEAT oven to 400º F. Place tortillas on baking sheet(s).

BAKE for 3 to 4 minutes or until crisp.

SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese.

BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.

Serving Size: 12

4-Cheese Mexican Tortilla Appetizers

lola555 — Wed, 09 Jan 2008 12:37:46 -0800

6 (6-inch) fajita-size flour tortillas

1 can (16-oz.) Refried Beans

1/2 cup Taco Sauce - Medium

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup sliced green onions, (about 3)

1/4 teaspoon crushed red pepper, (optional)

2 cups 4 cheese Mexican blend, (8 ounces)

PREHEAT oven to 400º F. Place tortillas on baking sheet(s).

BAKE for 3 to 4 minutes or until crisp.

SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese.

BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.

Serving Size: 12

Baked Brie

partysugar — Tue, 08 Jan 2008 08:30:36 -0800

Baked Brie
From Martha Stewart

1 cup pecan halves
3/4 cup packed dark-brown sugar
All-purpose flour, for dusting
2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
1 wheel (2.2 pounds) Brie
1 large egg yolk
2 tablespoons heavy cream

In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other.
Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.
Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.
In a small bowl, combine egg yolk and cream to make an egg wash.
Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
Preheat oven to 400 degrees. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

Serves 12 to 16.

Little Mushroom Tarts

partysugar — Wed, 02 Jan 2008 15:30:53 -0800

Little Mushroom Tarts
From Sunset magazine

4 ounces fresh shiitake mushrooms
8 ounces fresh common mushrooms
3 tablespoons butter, plus 6 tablespoons chilled butter cut into chunks
2 tablespoons olive oil
1 onion (8 oz.), peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons sherry vinegar
1 tablespoon minced Italian parsley
About 1/2 teaspoon salt
Fresh-ground pepper
1 cup all-purpose flour
1 large egg, beaten to blend

Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
In a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl.
Melt another tablespoon butter with another tablespoon olive oil in pan. Add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix.
Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
Preheat oven to 375°. On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. Brush half with beaten egg.
Spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. Fold bare half over mounds, and press between them to seal. With a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet.
Gather remaining dough, roll again, fill, and cut out more tarts.
Bake until beginning to brown, about 15 minutes. Brush tarts with egg wash (discard any remaining) and continue baking until deep golden brown, about 5 minutes longer.
Serve warm.

Makes 12 to 16 tartlets.

Little Mushroom Tarts

partysugar — Fri, 21 Dec 2007 19:34:51 -0800

Little Mushroom Tarts
From Sunset magazine

Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
In a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl.
Melt another tablespoon butter with another tablespoon olive oil in pan. Add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix.
Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
Preheat oven to 375°. On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. Brush half with beaten egg.
Spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. Fold bare half over mounds, and press between them to seal. With a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet.
Gather remaining dough, roll again, fill, and cut out more tarts.
Bake until beginning to brown, about 15 minutes. Brush tarts with egg wash (discard any remaining) and continue baking until deep golden brown, about 5 minutes longer.
Serve warm.

Makes 12 to 16 tartlets.

Expert Crab Cakes

partysugar — Tue, 18 Dec 2007 12:00:30 -0800

Expert Crab Cakes
From Tyler Florence

1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves
Salt
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal's)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, divided for frying
2 tablespoons butter, divided for frying
Remoulade, for serving, recipe follows

In a big heavy-bottomed frying pan, sauté celery, peppers, onions, scallions in 1 tablespoon butter and 3 tablespoons oil until soft about 8–10 minutes.
Add oregano, basil and thyme, salt and white pepper, cook 1 minute. Add parsley and garlic and cook 3 more minutes. Remove pan from stove, set aside to cool.
Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sautéed vegetables and herbs to the mixture. Fold egg whites into mixture to create a mousse.
Check the crabmeat for pieces of shell and put in a large clean bowl. Season with 1 cup of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
Fold in mousse, taking care not to over mix it.
Fold in the rest of the vegetables and herbs and another cup of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
Gently work into little cakes and pat the outsides with more bread crumbs. Set aside.
Heat the remaining tablespoon butter and 2 tablespoons oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.

Serves 6–8.

Remoulade:
1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal's)
1 teaspoon lemon juice

Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.

Makes about 1 1/2 cups.

Beginner Crab Cakes

partysugar — Tue, 18 Dec 2007 12:00:09 -0800

Beginner Crab Cakes
From Mark Laubner

1 lb. crabmeat
1 egg
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. seafood seasoning (Old Bay)
1 tsp. parsley flakes
1/4 tsp. dry mustard
1 heaping tbsp. mayonnaise
1 heaping tsp. mustard
1/4 cup crushed crackers or bread crumbs
2 tbsp. olive oil

Place crabmeat into a large mixing bowl.
In a separate mixing bowl, beat eggs, worcestershire sauce, lemon juice, seafood seasoning, parsley flakes, dry mustard, mayonnaise, and prepared mustard. Add cracker crumbs to the mixture.
Fold dressing into crabmeat, being careful not to break up the crabmeat. Shape into slightly flattened patties and chill for at least a half an hour.
Sauté the cakes in 2 tbsp. of oil on both sides until they are golden brown, or broil until golden brown on each side.

The number of crab cakes depend on their size.

Garlicky Eggplant and Tomato Crostini

partysugar — Tue, 11 Dec 2007 08:30:51 -0800

Garlicky Eggplant and Tomato Crostini
From Food and Wine magazine

2 pounds small eggplants—peeled, quartered lengthwise, then halved crosswise
6 medium garlic cloves, halved
2 tablespoons extra-virgin olive oil
One 28-ounce can peeled Italian plum tomatoes, coarsely chopped, juices reserved
1/2 cup coarsely chopped cilantro
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
toasted croutons, crostini, or crackers for serving

In a large saucepan fitted with a large steamer basket, bring 1/2 inch of water to a simmer. Add the eggplant and garlic to the steamer. Cover the saucepan and steam the eggplant over moderate heat until tender, about 20 minutes.
Meanwhile, in a large, deep skillet, heat the olive oil. Add the chopped tomatoes and their juices along with the cilantro, cumin, paprika and crushed red pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.
Drain the steamed eggplant and garlic in a colander, pressing gently to extract any excess water.
Transfer to a bowl and finely mash the garlic and coarsely mash the eggplant with a fork, then scrape them both into the tomato sauce.
Add the fresh lemon juice and simmer over moderate heat for 5 minutes, stirring a few times. Season the eggplant with salt and pepper and transfer to a serving bowl.
Serve the eggplant salad at room temperature or lightly chilled with croutons, crostini, or crackers for spreading.

Serves 6.

Cheese Balls Three Ways

partysugar — Tue, 11 Dec 2007 08:30:16 -0800

Cheese Balls Three Ways
From Martha Stewart

1/2 cup unsalted butter, softened (1 stick)
3 packages (8-ounce) cream cheese
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce, preferable Tabasco
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy, optional
1 cup toasted walnuts, coarsely chopped
Vegetable chips, such as Terra Chips Sweets & Beets, for serving
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup finely chopped fresh curly-leaf parsley
1 English cucumber, cut into 1/8-inch slices, for serving

Prepare the Base Mixture: in the bowl of an electric mixer fitted with the paddle attachment, combine butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper; mix on medium speed until combined. Divide equally among 3 medium bowls.
Prepare the Cheddar and Cranberry Cheese Ball: stir cheddar and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese balls in cranberries to coat before serving. Serve with crackers.
Prepare the Roquefort and Walnut Cheese Ball: stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
Prepare the Goat Cheese and Scallion Cheese Ball: stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days to freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

Makes three 4-inch cheese balls and serves 8 to 10.

Homemade Party Mix

partysugar — Tue, 11 Dec 2007 08:30:12 -0800

Homemade Party Mix
From Emeril Lagasse

1/2 pound cashews
1/2 pound hot roasted peanuts
2 cups pretzel nuggets
8 cups waffle cereal (such as Chex)
1 cup butter
1/2 cup Worcestershire sauce
2 tablespoons Creole spice

Preheat oven to 325 degrees F.
In a large bowl combine nuts, pretzels and cereal.
Melt butter with Worcestershire sauce and drizzle over nut mixture; sprinkle with Creole spice.
Toss to coat completely, pour onto a cookie sheet and bake until crisp and tasty, about 25 minutes.

Makes about 12 cups.

Easy & Elegant Crab Dip

Ainsleec04 — Mon, 10 Dec 2007 13:35:49 -0800

This is one of my quick "go-to" recipes when I want to serve something special but don't have a lot of time to prepare. I love that all of the ingredients can be kept on hand in the freezer and pantry so if friends drop by I can throw it together instantly!

Ingredients:
1 8oz. package of cream cheese (room temperature)
1 Can condensed crab bisque soup (you can substitute Cream of Potato or Cream of Celery)
1 1/2 Cups shredded monteray jack cheese
8 oz. canned crabmeat, drained
3/4 Cup sliced almonds
1 bag Bugels for serving (any chip/cracker can be substituted, but Bugels are especially great with it and always a crowd pleaser)

Directions:
- Preheat oven to 350 degrees
- Stir together condensed soup and cream cheese and spread into the bottom of a 9 inch pie pan
- Spread crabmeat in an even layer over cream cheese mixture.
- Sprinkle cheese over crabmeat
- Top with sliced almonds
- Bake covered for 15-20 minutes, until cheese is bubbly
- Bake uncovered for an additional 8-10 minutes
- Serve with Bugels

This looks really festive with the layer of golden sliced almonds on top, and the crabmeat makes it a tad more formal than, say, queso dip. It always disappears fast, so sometimes I make two and keep one warm in the oven for back-up.

Enjoy!

Chicken Wontons

fragiletearz — Tue, 04 Dec 2007 10:53:56 -0800

Chicken Wontons
This is one that can either be baked or fried...We make these around Xmas time for family parties...SOO good
Won Tons
1/2 lb ground chicken
4 chopped green onions
2 cloves garlic, crushed
2 tsp fresh ginger, minced
1 Tbsp soy sauce
1 pkg wonton wrappers, thawed
vegetable oil
In a skillet over medium heat, combine first 5 ingredients and stir cook until the chicken is no longer pink. Remove from heat and let cool.

Preheat oven* to 400F. Line a baking sheet with parchment paper. Put 1 tsp of ground chicken mixture in the middle of a wonton wrapper. Brush edges of wrapper with water. Fold wrapper in half to make a triangle and press edges together to seal. Brush two tips of the triangle with water and press tips together to seal. Place on parchment. Repeat with remaining filling and wrappers.

Lightly brush each wonton with oil. Bake 20-30 minutes or until wontons are golden and crisp. Serve immediately with Raspberry Szechuan Sauce, Sweet and Sour Sauce or the dipping sauce of your choice. Makes about 40 wontons.

*To deep-fry, heat 3 to 4 cups of oil to between 360 and 375 degrees Fahrenheit. Deep-fry the wontons a few at a time, sliding them carefully into the deep fryer so that the oil doesn't splatter. Deep-fry until they turn golden. Drain on paper towels.

Ham and Cheese Finger Sandwiches

partysugar — Tue, 04 Dec 2007 08:30:59 -0800

Ham and Cheese Finger Sandwiches
From Food Network Kitchens

1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper

Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.

Makes 24.

Make ahead: toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel.

Sweet Potato Chips with Caramelized-Onion Dip

partysugar — Tue, 04 Dec 2007 08:30:55 -0800

Sweet Potato Chips with Caramelized-Onion Dip
From Rachael Ray

3 1/2 cups plus 2 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, finely chopped
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon white wine vinegar
2 tablespoons chopped chives
Salt and freshly ground pepper
2 sweet potatoes

In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until caramelized, about 15 minutes. Add the garlic and cook for 5 minutes more; let cool.
In a medium bowl, stir together the sour cream, mayonnaise, milk and vinegar. Stir in the onion mixture and chives; season to taste with salt and pepper and refrigerate.
Heat the remaining oil in a medium, deep skillet fitted with a deep-frying thermometer until the oil registers 350°.
Meanwhile, peel the sweet potatoes and thinly slice them crosswise into thin rounds with a vegetable peeler. Rinse under cold running water and pat dry.
Fry the sweet potatoes in 5 or 6 batches, turning frequently with tongs, until crisp, about 3 minutes per batch. Drain on paper towels.

Serves 4.

Moroccan-style Chicken Rolls

partysugar — Tue, 04 Dec 2007 08:30:36 -0800

Moroccan-style Chicken Rolls
From Gourmet magazine

1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lb chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1 (3-inch) cinnamon stick
1/4 cup sliced almonds, toasted, cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds
Spiced Tomato Sauce, for serving, recipe below

Make filling: cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes.
Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
Reserve 2 tablespoons beaten egg in a cup for egg wash.
Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
Make rolls: put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter.
Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets.
Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
Transfer rolls to a rack to cool slightly.

Makes 32.

Make ahead: rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Coat frozen rolls, then bake (do not thaw) in a preheated 350°F oven about 20 minutes.

Spiced Tomato Sauce
From Gourmet magazine

1/3 cup finely chopped onion
1 garlic clove, finely chopped
1 1/2 teaspoons finely chopped peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon hot paprika
1/4 teaspoon ground cinnamon
Pinch of cayenne
Pinch of ground cloves
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice)
2 tablespoons light brown sugar

Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes.
Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.
Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.

Make ahead: sauce can be made 3 days ahead and cooled completely, then chilled, covered.

Tomato Quiche Tartlets

partysugar — Tue, 04 Dec 2007 08:30:29 -0800

Tomato Quiche Tartlets
From Better Homes and Garden magazine

2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 tablespoons half-and-half, light cream, or milk
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
Dash salt
Dash ground black pepper
3/4 cup finely shredded Swiss cheese (3 ounces)

Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes.
Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.
Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool.

Makes 15.

Make ahead: prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.