Ugly Sweater Party

Our friends are always looking for a reason to celebrate - read: if there's a party, they will come.

With winter on its way, and Mother Nature once again showing us who's boss with her blows of snow and cold, my husband and I decided that an Ugly Sweater Party would be the theme.

This menu was one of the easiest ones I have ever had to prepare. I spent probably 2 hours in total in the kitchen before and during the party. I wasn't interested in putting in a ridiculous amount of time when we had many other things going on.

The food and drink included:

Jillian's Mulled Apple Cider

Spiced Nuts (see recipe below)

A platter of charcuterie, cheeses, toasted breads, crackers and toppings

(More specifically: aged gouda, local chevre, Mexican salami, spiced pork loin, prosciutto, grainy mustard, Polish dill pickles, tapenade and fig jam)

Crispy parsnips and sweet potatoes with spicy aioli

Bakerella's Famous Cupcake Pops

A fruit tray with grapes and pineapple

*Faces have been cut out to protect the innocent.

Spiced Nuts

4 c of assorted nuts

1/2 c roasted pumpkin seeds

3 T butter

4T brown sugar

6 dashes Worcestershire

1 t ground black pepper

1 t sea salt

1 t cayenne

Melt the butter and sugar in a pan on the stove and stir until bubbling. Add the nuts and the rest of the ingredients. Stir to coat the nuts and then place on a baking sheet covered in wax paper. Bake in the oven at 300 degrees for about 15 minutes.

Now that's teamwork! ( Cooking Class - Appetizers)

My friend Dana and I usually like to plan things that will get us into trouble - practical jokes, pranks and general silliness are what we are about. During the month of May we decided to use our planning skills for good instead of evil. A Cooking Class at work, with the theme of appetizers, was what we were able to come up with and it went off without a hitch.

During the class we presented the following recipes. Each one was something that we have as a "stand by" when entertaining.

Key Lime Pie Sorbet

Ridiculously easy. Add 1/2 c lime and 1/4 c lemon if you don't have Key limes.

Cheese Straws with Cheesy Artichoke Dip (see below)

Another "easy, peasy" recipe. Not exactly low fat but well worth the heavy caloric intake.

Potato Apple Latkes with Smoked Salmon and Horseradish Cream

Great with Prosecco.

Guacamole and Strawberry Salsa with Corn Chips

Gyoza

Dana taught me this recipe. I have yet to find someone who dislikes these

Cheese Straws
(inspired by The Barefoot Contessa)


1 box frozen puff pastry defrosted overnight in the refrigerator
Flour, for dusting
Butter Spray
1/2 cup freshly grated Parmesan
1 teaspoon kosher salt
1 teaspoon Cayenne Pepper
Freshly ground black pepper

Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Spray butter spray on the surface of the pastry (or you can brush melted butter). Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, ½ t of salt, Cayenne and pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.


Cheesy Artichoke Dip

(www.epicurious.com)

2 packages cream cheese, room temperature

1/3 cup sour cream

1/4 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 garlic clove, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper

3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped

1 cup grated mozzarella cheese (about 2 1/2 ounces)

3 green onions, finely chopped

Mix first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, and green onions. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with cheese straws, nachos or your favourite veggies.

Let the Battle Begin!

I don't usually believe in fighting to solve a problem, but when it comes to deciding who has created the best hors d'ouvre in Windsor/Essex County; I'm more than happy to participate. On
May 2, 2008 I fulfilled my duties as judge for the Battle of the Hors D'ouvres for Big Brothers/Big Sisters of Windsor and Essex County. Please peruse my article on the Food Network Blog for more details.

Pina Ciotoli (a fellow judge and food blogger) wrote this report about her experience.

Cooking Club - Appetizers

November's cooking club was held at Jillian's place and the theme was appetizers. Our intention was to try out new recipes at this meeting and then meet up in Mid-December to do an appetizer exchange with the recipes that we thought were most successful.

The common thread throughout the evening seemed to be "deep frying". How could something deep fried be bad?

Our menu included:

Jillian - Mulled Cider (see below) and Mulled Red Wine

Jillian - Italian Rice Balls (see below)

Dana - Zucchini Fritters with Dipping Sauce

Danielle - Pissaladiere *I added roasted red peppers

Rosemary - Spiced Pear Raviloi with White Chocolate Mascarpone Dip

Mulled Cider

3 c apple cider

3 allspice berries

1/4 t nutmeg

4 cloves

2 cinnamon sticks

1/2 c Granny Smith Apples - sliced thin

1 1/2 c Spiced Rum

Place all ingredients in a saucepan and simmer on medium heat for 10-15 minutes. Strain before serving, and serve warm.

Italian Rice Balls

Risotto

5 cups canned low-salt chicken broth

1/2 ounce dried porcini mushrooms,* rinsed
2 tablespoons (1/4 stick) butter

1 tablespoon extra-virgin olive oil

2 1/2 cups finely chopped onions

12 ounces crimini mushrooms, finely chopped

6 large garlic cloves, minced

2 tablespoon minced fresh basil

1 tablespoon minced fresh oregano

1 1/2 cups arborio rice or medium-grain white rice

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.
Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes.

Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese.

Balls

3 cups chilled risotto (see above)

12 (1/2-inch) cubes fresh mozzarella (about 1 oz total)

1 cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine dry bread crumbs
About 8 cups vegetable oil for frying

Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).

Sauce

1 small onion, chopped coarsely

3 garlic cloves, chopped

3 tablespoons olive oil

2 red bell peppers, roasted

2 tablespoons chopped fresh basil leaves

In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl.

(Sauce may be made up to 3 days ahead and chilled, covered.)

Spoon sauce on plate and serve rice ball on top.