Roast Pecans

12/19/2023

My grandparents always roasted up pecans for the Christmas holidays and eating them takes me back to their kitchen. They're an easy little snack to make that will get eaten up before they go bad (theoretically they could last a few weeks though)!

Roasted Pecans

Ingredients

2 cups pecan halves
4 Tbsp. butter, melted
1 Tbsp. Worcestershire Sauce
1 Tbsp. garlic salt
1/4 tsp. cayenne pepper, optional

Serves 4-6
Cook Time: 30 minutes

Preheat oven to 300.
Toss all ingredients together, making sure pecans are evenly coated. Toast for about 30 minutes, be careful not to let your pecans burn. Allow to cool to room temperature on paper towels so any excess butter can drip off.
Store in an airtight container for up to two weeks.

Baked Brie with Dried Fruits

12/13/2023

This is an easy and elegant starter. It's warm brie topped with honey-drizzled dried fruits. The combination of dried fruits and nuts listed below is my favorite, but feel free to switch it up to you favorite, seasonally, or just whatever you have on hand. It's a great way to buy you some time for the finishing touches for dinner, or just a fantastic snack to have with a glass of wine. Enjoy!

Baked Brie with Dried Fruits

Ingredients

1/4 cup honey, divided
1/4 cup dried mission figs, stemmed and chopped
1/4 cup dried apricots, chopped
1/4 cup shelled pistachios, chopped
1/4 cup pecans, chopped
8-oz round brie

Serves 4-6
Cook time: 10 minutes

Preheat the oven to 375.
Place the honey in a microwave-safe dish. Microwave for 30 seconds to soften.
In a small bowl, combine the dried figs with the nuts. Add half of the honey and mix well to coat the nut mixture.
Place the round of brie in a small cast iron skillet or oven-safe dish. Using a small knife, coat the brie with the remainder of the honey. Top the brie with the fig and nut mixture.
Serve with crackers.

Avocado Deviled Eggs

10/10/2023

These Halloween deviled eggs are a fun twist on a classic! Expect yours to look a little more green - the coloring didn't come out well in the picture. To get the marbled effect on the yolks I cracked the shells on the boiled eggs and soaked in them in water dyed purple with food coloring for a few days - they came out looking amazing!

Avocado Deviled Eggs

Ingredients

18 eggs
2 avocados
1/2 cup sour cream
2 Tbsp. mayonnaise
2 limes, juiced
1/4 cup cilantro, chopped
salt & pepper, to taste

Makes 36 deviled eggs
Cook time: 10 minutes

Place eggs in a large sauce pan and bring to a boil; boil, turn off heat and let eggs sit in pot for 10 minutes. Remove from hot water with a slotted spoon and put in ice water to stop the cooking. Shell eggs and slice lengthwise.
Scoop the yolks out and combine with avocados, sour cream, mayonnaise, lime juice, cilantro, salt, and pepper. Place mixture in zip-top bag, snip the end off and fill eggs with mixture.

Pickled Deviled Eggs

4/4/2023

A classic Easter starter with a twist: the eggs are first pickled in a beet brine for 24 hours and then deviled. The beet juice gives them a beautiful pink color and the pickling brine gives them a nice briny bite. A great additions to your spring buffet!

Pickled Deviled Eggs

Ingredients

1 dozen eggs
1/4 cup mascarpone
1/4 cups mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. + 1 tsp. white balsamic vinegar
salt & pepper, to taste
1 quart of pickled beets, beets removed (just put beets in a separate container in the fridge until eggs are pickled)
jarred onion relish, optional for garnish
chopped chives, optional for garnish

Makes 24 deviled eggs
Cook Time: 5 minutes, 24 hours to brine

Put eggs in a large pot, bring pot to a boil with eggs in it. Once water begins to boil, turn off, and let eggs sit in water for 5 minutes, remove from water, and drain. Cool eggs immediately in an ice water bath and gently shell (these eggs are very undercooked and fragile, be gentle). Gently drop shelled eggs into beet brine. Put brine and eggs in refrigerator and brine for 24 hours.
The next day, remove eggs from brine with a slotted spoon - now you can add the beets back into their brine. The eggs will have toughed up a little from the brine, but should not be rubbery (this is why you undercooked them initially). Split eggs in half, lengthwise and scoop the yolks out. Mash yolks with a fork and mix together with mascarpone, mayonnaise, mustard, vinegar, salt and pepper.
Put mixture into a zip-top bag and snip the end off. Pipe filling into egg halves and garnish with a little pickled onion, optional.

Cheesy Pecan Crackers

3/24/2023

These cheesy little bites are a great addition to a charcuterie board!

Cheesy Pecan Crackers

Ingredients

1 cup flour
1 cup pecan flour
1 cup pub cheese
1/2 stick butter, softened
1/2 tsp. red pepper flakes
1/4 tsp. paprika
1/2 tsp. salt

Makes 50-60 crackers
Time: 10 minutes

Beat butter in a stand mixer with the beater attachment; add cheese and blend until combined. Meanwhile, whisk together flour, pecan, flour, salt, paprika, and red pepper flakes. Add dry mixture to butter/cheese mixture.
Turn out onto a floured surface and bring dough into a cohesive ball. Using a small ice cream scoop, portion out individual scoops. Then roll scoops between your palms to create a ball; put dough balls on a baking sheet and press your thumb into each ball to create an indentation for the jelly. Refrigerate dough for at least one hour.
Preheat oven to 350; bake crackers for 10-12 minutes. Once cooled add a dollop of pepper jelly (or any savory jelly) to the indentation and serve.

*To make pecan flour just grind a heaping 1/2 cup of pecans in a blender or food processor - you don't need a fine flour, a little chunky will be fine.

Pepper Jelly Chicken Salad

3/23/2023

This chicken salad is ideal for winter days when you're craving chicken salad, but looking for something a little more seasonal. The bell pepper adds a great crunch while the pepper jelly adds a nice wintery flare. Enjoy as a sandwich, salad, or in phyllo cups for a last minute party!

Pepper Jelly Chicken Salad

Ingredients

1 rotisserie chicken, shredded
1/2 cup mayonnaise
1/2 cup bell pepper, minced
1/2 cup toasted pecans, chopped
1/4 sun-dried tomatoes, chopped
1/4 cup pepper jelly
1/4 cup parsley, minced
salt & pepper, to taste

Serves 4-6

Combine ingredients and serve in a sandwich or in phyllo cups for a starter.

Pepper Jelly Finger Sandwiches

3/13/2023

These little finger sandwiches are quick to throw together and use a lot of ingredients you probably have around the house during the holidays. They make a great addition to a buffet table or an impressive snack to throw together for an office party or last minute holiday party!

Pepper Jelly Finger Sandwiches

Ingredients

4 oz. cream cheese, softened
2 Tbsp. parsley, minced
1/4 cup pepper jelly
1/2 cup pecans, toasted and minced
12 slices white bread

Makes 24 sandwiches
Time: 15 minutes

Combine cheese and parsley. Spread mixture on 6 sliced of bread. Top cream cheese with pepper jelly and top with remaining sliced of bread. Cut off crust and cut each sandwich into 4 squares or triangles.
Press each sandwich side into the minced pecans so each sandwich has a pecan rim that sticks to the exposed cream cheese and jelly.

*These are great with basil jelly too!

Savory Holiday Cheesecake

3/2/2023

This is a savory cheesecake meant to be sliced VERY thin or spread on crackers - it's very rich, so a traditional-size slice of cheesecake would be way to much. It's a great member of holiday buffet or appetizer spread. The image below is of a smaller version where I halved the recipe; I also used basil jelly instead of the recommended pepper jelly - both are a great a festive topping! You could also omit the breadcrumb crust and just cook it in a casserole dish to make a great dip.

Savory Holiday Cheesecake

Ingredients

2 cups Italian breadcrumbs
4 Tbsp. butter, melted
3 tablespoons butter, melted
15 oz. whole milk ricotta cheese
2 8 oz. packages cream cheese
4 oz. goat cheese
4 large eggs
1/4 tsp. salt
3/4 cup roasted red bell peppers, diced
1/3 cup basil, chopped
1 Tbsp. thyme, stems removed
1/2 cup red pepper jelly or basil jelly
1 Tbsp. hot water

Serves 40
Cook time: 1 hour

Preheat oven to 350.
Combine bread crumbs and melted butter. Press into a 9" spring form pan. Bake for about 10 minutes, until golden brown. Remove from oven and let cool on a wire rack.
Combine the ricotta, cream cheese, and goat cheese in a stand mixer with the beater attachment. Add the eggs (one at a time) and salt and pulse a few times until well mixed. Using a rubber spatula, stir in the red pepper, basil, and thyme.
Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan on a baking tray in case of any spillage. Bake 1 hour, the cheesecake will be set around the edges, but still jiggly in the center.
Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours.
To serve, combine the jelly and the hot water in a small bowl and stir until the jelly is liquefied. Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring. Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate. Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides. Serve with crackers and encourage guests to only take a small slice - this is very rich!

Moroccan Lamb Meatballs

5/12/2020

As with any meatball, these can be made in advance and reheated the day of. They go great with the yogurt-tahini dipping sauce too. An elegant upgrade to a meatball, these are a great addition to any cocktail party!

Moroccan Lamb Meatballs

Ingredients

Meatballs

2 lb. ground lamb
1 red onion, minced
4 cloves garlic, minced
4" ginger, grated
1/2 cup bread crumbs
2 eggs, beaten
1/2 cup each parsley, mint, cilantro, chopped
zest of two lemons
zest of one orange
1 cup pine nuts
1 cup fresh feta cheese, crumbled
2 tsp. salt
1 tsp. pepper
4 tsp. Ras el Hanout
2 tsp. sumac
olive oil, for frying
Sauce
3/4 cup tahini
3/4 cup Greek yogurt
juice of 1 lemons
juice of 1 orange
salt and pepper, to taste
water to thin sauce

Makes 60 meatballs
Cook time: 20 minutes

Preheat oven to 350.
Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, spices, orange and lemon zest, pine nuts, feta cheese, and salt and pepper into a large bowl. Mix everything together using your fingertips. You want to get all the ingredients evenly distributed without compacting the meat. Form small meatballs and refrigerate for at least one hour to help them set.
In a large skillet, heat olive oil for frying. Fry meatballs until golden, but do not cook through. Place the meatballs on a baking sheet and bake for about 10 minutes, or until cooked through.
Meanwhile make the sauce by mixing the tahini and lemon and orange juice, and then adding enough water to make a thin sauce (about 1/2 cup). Salt and pepper to taste.

Goat Cheese & Parsley Crackers

5/12/2020

Make this easy dough a few days in advance and then bake a day or two before serving. They keep well in an airtight container and go great with cocktails!

Goat Cheese & Parsley Crackers

Ingredients

12 Tbsp. butter, softened
8 oz. goat cheese, softened
1/3 cup parsley, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lemons, juiced
2 ½ cups flour

Makes 40 crackers
Cook time: 20 minutes

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and goat cheese until thoroughly combined. With the mixer on low speed, add the parsley, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. Finally, add the lemon juice.
Dump the dough onto a floured board, press it into a ball, and roll into two 9-inch logs. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper (you will get about 20 crackers per log). Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature; or keep in an airtight container and serve a day or two later.