BLTs Make Great Summer Appetizers!

In late July I traveled to York, Maine, to give weekend cooking classes at the beautiful Stonewall Kitchen Cooking School. My courses, held in the morning, ended at 1 PM, so afterwards I was anxious to try the Café in the large retail complex. A true foodie, I asked the staff at the school what I should order. “Get the BLT with avocados,” they all replied!
At the counter of the bustling café, my husband and I asked for iced tea and sandwiches. Honestly, I wasn’t expecting much because today’s BLTs never seem to be exceptional, but after one bite of the Stonewall Kitchen version, I changed my mind. The secret lay in the perfect summer ingredients used to craft the sandwiches. The tomatoes were crimson, ripe, and sweet, while the bacon was wood smoked and perfectly crisp. The avocado slices were silken smooth, and the white bread was high quality and toasted lightly. 

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Summer Vegetable Galettes

Mid to  late summer is the season for exquisite produce at my local farmers’ market. There are bins at each stand brimming with vegetables in vibrant hues. This irresistible produce was the inspiration for the following recipe for savory vegetable tarts. The tart shells are made with purchased puff pastry sheets that are cut into squares. A creamy spread of goat cheese and Parmesan is smoothed over  Continue reading

The Potluck Hostess

Cannellini Bean, Arugula, and Prosciutto Bruschette
My friend Maddy is a Putlitzer prize-winning journalist, a gifted professor at two colleges, and a frequent hostess. I don’t think she can go more than two or three weeks without planning a party. So how does she manage to entertain so often with such a hectic schedule?  She has mastered the art of the potluck.
Typically, when she phones or emails to say she’s thinking about having a party, those in her circle of friends automatically respond with “what can I bring?,” for we all know how busy she is. She graciously accepts our offers for appetizers, desserts, or sometimes salads, and then spends her time concentrating on the main course.
Last Saturday night my husband and I arrived at her house with all the fixings for brushette topped with cannellini bean puree, arugula, and crispy sautéed prosciutto.

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The Potluck Hostess

Cannellini Bean, Arugula, and Prosciuto Bruschette

My friend Maddy is a Putlitzer prize-winning journalist, a gifted professor at two colleges, and a frequent hostess. I don’t think she can go more than two or three weeks without planning a party. So how does she manage to entertain so often with such a hectic schedule?  She has mastered the art of the potluck.

Typically, when she phones or emails to say she’s thinking about having a party, those in her circle of friends automatically respond with “what can I bring?,” for we all know how busy she is. She graciously accepts our offers for appetizers, desserts, or sometimes salads, and then spends her time concentrating on the main course.

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Two Quick Last-Minute Appetizers for New Year’s!

If you’re still trying to figure out what to serve with glasses of champagne tomorrow night, then consider one or both of these appetizers. Each is quick, easy, and delicious, and would make a fabulous beginning to ring in the new year. Oh, and did I mention that both can be prepared ahead so there’s no last-minute hassle.
For one of these nibbles you spread crispy baguette slices with fennel-scented goat cheese and then top them with colorful slices of smoked salmon. For the other, you simply fill large Medjool dates (you can find them at many supermarkets this time of the year) with some creamy blue cheese, add a sprinkle of chopped toasted almonds, and them pop them in the oven for a few minutes. Both of these delectable appetizers are sure to help you ring in 2012 in good taste!
Smoked Salmon, Fennel, and Goat Cheese Toasts
8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed (Place seeds in a self-sealing plastic bag and  crush with a meat pounder or rolling pin.)
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoon olive oil or more if needed
30 thin baguette slices
12 ounces thinly sliced smoked salmon
Lemon peel strips for garnish
Tarragon sprigs for garnish
1.Arrange a rack at center position and preheat oven to 350 degrees F.
2. In a medium nonreactive bowl, mix together goat cheese, chopped tarragon, fennel seeds, lemon peel, and pepper. Set aside
3. Brush oil on both sides of baguette slices and place in a single layer on a large baking sheet. Bake until bread is just crisp, 3 to 4 minutes per side. (Cheese mixture and toasts can be prepared 1 day ahead. Cover cheese mixture and chill. Cool toasts and store in an airtight container at room temperature.)
4. To assemble toasts, spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish each toast with some lemon peel and tarragon sprigs. Arrange on a platter. Makes 30 servings.
Roasted Dates Stuffed with Blue Cheese and Almonds
12 medium Medjool dates (available in most supermarkets)
A  4-ounce piece blue cheese such as Bleu d”Auvergne or Maytag Blue, at room             temperature
2 tablespoons sliced almonds, toasted and coarsely chopped (See note.)
1.Arrange a rack at center position and preheat oven to 400 degrees F. Have ready a medium baking pan or dish.
2.  Slice the dates lengthwise, cutting just enough (but not all the way through) to remove the pits. Fill the cavities of the dates with a scant teaspoon of blue cheese, depending on their size. Save extra cheese for another use. Sprinkle dates with chopped almonds, and arrange in the baking pan. (Dates can be prepared 3 hours ahead; cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before baking.)
3. Bake dates until warm and cheese has melted, 5 to 7 minutes. Remove and arrange on a small serving plate or place them in a long, narrow olive tray. Serve warm.  Makes 12 dates.
Note: To toast almonds, arrange a rack at center position and preheat oven to 350 degrees F. Spread almonds on a rimmed baking sheet and bake until lightly browned, about 5 to 6 minutes for sliced almonds. Watch carefully so nuts do not burn. Remove and cool.

Pistachio and Goat Cheese Grapes

If you need an impressive, yet quick appetizer to serve during the holidays, try these Pistachio and Goat Cheese Grapes. When you bite into one of these delectable morsels, wrapped in creamy goat cheese scented with mint and coated with chopped pistachios, you’ll savor an enticing combination of flavors and textures. The grapes are juicy and sweet, the cheese salty and smooth, and the nuts crunchy with a slight roasted accent. These chic, little starters take only minutes to assemble, hold up beautifully for 2 days in the fridge, and best of all are a hands-down crowd pleaser.

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Asparagus and Mushroom Tarts

These elegant tarts look as if they take far more expertise to produce than the simple effort that is required. Using purchased puff pastry is what makes them so easy and quick to assemble. Count on 15 minutes to make the filling, and five for cutting out the puff pastry squares. Both the squares and the filling can be prepared several hours ahead so that at serving time you will need only to spoon the asparagus/ mushroom melange onto the pastries, and then bake them for 20 minutes. Serve the tarts as a first course or offer then with a green salad for a summer lunch or light supper.

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Gnocchi with Gorgonzola, Walnuts, and Rosemary

Years ago when my husband and I were newly married, we were invited to dinner one night by another young couple, both of whom were Italian. Although the entire meal was delicious, the dish I remember best was their gnocchi made with farina. Gnocchi (Italian for dumplings) can be prepared with potatoes, flour, or farina, and are usually enriched with eggs and cheese. Today, flour-based gnocchi are fashionably popular, but farina ones have long been my favorite. These gnocchi, garnished with crumbled gorgonzola, chopped walnuts, and minced fresh rosemary can be assembled ahead and served as a first course or a side dish.
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Ann’s Warm Dates Stuffed with Blue Cheese Plus Smoked Salmon and Grapefruit Toasts

Warm Dates Stuffed with Blue Cheese and Almonds are chic appetizers created by my neighbor and talented cook, Ann Ryan-Small. These savory treats were a huge hit when Ann served them one cold winter day at our monthly book club meeting. The saltiness of the cheese and the sweetness of the dates make an irresistible combination. Continue reading

Apricot, Bacon and Blue Cheese Toasts

Okay, if you’re like me, appetizers are the last thing on your mind when planning a Thanksgiving menu. After all, there’s the big bird in the oven, the dressing to tend to, plus all those sides and desserts.

But those little nibbles we offer with glasses of wine do set the tone for the parade of dishes to come. My golden rule: appetizers served on Turkey Day should be simple to make, tasty, and not too filling. Apricot, Bacon, and Blue Cheese Toasts deliver with panache. Continue reading