Tapas

I love eating Tapas, and although we have never traveled to Spain where Tapas originated we have enjoyed Tapas in different restaurants in the U.S. The word "tapas" is derived from the Spanish verb tapar, "to cover." Tapas are tempting morsels of food found in almost every bar in Spain. Usually accompanied with a glass of chilled wine, beer or sherry they are part of everyday life in Spain. A friend of ours, Cyd has a daughter and son-in-law who live in Spain and when Cyd travels to Madrid they enjoy the informal way of eating Tapas which is always accompanied by friendship and conversation. Cyd said the basics they enjoy in Tapas bars are; queso de cabra (goat cheese) queso de oveja (sheep cheese) with jamon (cured thinly sliced pork similar to prosciutto) apple or membrillo (quince spread) and baguette with wine or beer. Cyd and family also enjoy pan fried whole fresh boquerones (anchovies), pan fried little green peppers and of course olives for starters.

Tapas can be a wide variety of appetizers or snacks, such as; mixed olives and cheese, or warm chopitos (fried baby squid). Other ingredients often include; almonds, deviled eggs, cheese, meatballs with sauce, pickled items, empanadas, small bits of beef, deep fried battered chilies, chorizo sausage, little turnovers, prawns, mussels, fried potato discs, ham, pork seasoned with garlic and parsley, small omelette's, fritters, cured meats, garlic, olive oil, paprika, legumes, canned fish such as; tuna, anchovies, sardines and the list goes on and on.


The legend of tapas begins when King Alfonso X of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health the king ordered the taverns could only serve wine to customers if it was accompanied by a small snack or "tapas." Another story claims that while the king was traveling he stopped to rest in the town in the southern province of Cadiz and ordered a glass of sherry. There was a gusty wind, so the inn keeper served him his glass of sherry covered by a slice of ham to prevent the sherry from getting dirty. The king liked it and asked for a second glass of wine with a tapa or "cover" just like the first.


In Spain, dinner is usually served between 9 pm and 11 pm so there is a large gap of time between work and dinner. I personally don't think I could wait that long to eat dinner, we usually eat about 6:00! Spaniards will often go "bar hopping" to eat tapas in the time between finishing work and having dinner. Usually a small local cafe will serve between 8 to 12 different types of tapas.


I hope you enjoy the recipes listed below. Check out your local tapas bar and enjoy some little bites and a nice glass of wine or beer with some friends. Remember when frying, always make sure oil is hot and before making next batch make sure oil is heated back up to temperature so everything turns out nice and hot and crispy.

Spicy Crisp Potatoes (oh how I love potatoes)


8 large Russet potatoes, peeled and cut into 1-inch cubes
1 small onion, minced
4 cloves garlic, minced
salt and freshly ground black pepper
2 Tbl. Spanish paprika
1 Tbl. Tabasco
2 tsp. thyme, chopped
1 cup ketchup
1 cup mayonnaise
1/2 cup Italian parsley, chopped
1-2 cups olive oil, for frying


In a small skillet, heat a little olive oil and saute the onion and garlic until softened, but not browned. Remove from heat and add paprika, Tabasco and thyme, stirring to incorporate. Place this mixture in a large bowl with the ketchup and mayonnaise. Season with salt and pepper, taste and adjust seasonings.  Sprinkle the potatoes with some salt and pepper. In a large saute pan fry the potatoes in 1 to 2 cups of olive oil until cooked and golden brown. Remove potatoes to paper towels to drain. Taste and adjust salt and pepper if needed. Mix the potatoes with the sauce immediately, place on large platter, sprinkle with parsley and serve warm. Delicious.


Olives with Citrus


2 cups green Spanish olives
2 cups black Spanish olives
4 tsp. orange zest
4 tsp. lemon zest
4 shallots, finely chopped
pinch of cinnamon
8 Tbl. white wine vinegar
10 Tbl. extra virgin olive oil
4 Tbl. fresh orange juice
1 1/2 Tbl. fresh mint, chopped
2 Tbl. fresh Italian parsley chopped
4 tsp. fennel seeds
4 tsp. cumin seeds

In a small saute pan dry roast the fennel and cumin seeds, constantly shaking until they begin to pop and you can smell the lovely fragrance. Remove and let seeds cool. Place the olives, both zests, shallots, cinnamon and roasted seeds in a bowl.  In another bowl, whisk the olive oil, vinegar, orange juice, parsley and mint together. Taste and adjust flavorings. Pour vinaigrette over olives and toss well. Cover and chill for a day or two before serving. These go fast and are delicious. Serve with toothpicks if desired.


Savory Almonds

16 oz. whole almonds, blanched
sea salt
8 Tbl. olive oil (use Spanish olive oil if desired)
1 tsp. paprika
1 tsp. ground cumin


Preheat oven to 350 degrees. Place olive oil in shallow roasting pan and toss in almonds making sure they are evenly coated with oil. Spread nuts out in even layer on bottom of pan. Roast almonds for about 25 minutes or until lightly golden brown, making sure to toss during cooking time. Drain the almonds on paper towels and transfer to a bowl. Sprinkle with lots of sea salt, paprika and cumin, tossing to evenly coat. Serve either warm or cold (I like them warmed). Store in a covered container if there are any left.


Figs with Maytag Blue Cheese


12 figs, ripe
12 oz. Maytag blue cheese (my very favorite, or use a Spanish blue if desired)
extra virgin olive oil
grated lemon zest or orange zest


Slice the figs and arrange on a platter, place large chunks of blue cheese around the figs. Drizzle figs lightly with olive oil. Sprinkle on some zest.


Manchego Cheese - Deep Fried


8 oz. Manchego cheese
3 Tbl. all purpose flour
1 egg
1 tsp. water
1 1/2 cups fresh white bread crumbs
oil for frying
salt and freshly ground black pepper
Italian parsley, chopped rough
Hot sauce (optional) but I love it sprinkled on the cheese

Slice the cheese into about 1-inch thickness. In a zip-lock bag add the flour and season with salt and pepper. In a small bowl add egg and water and whisk together. Spread breadcrumbs on a flat plate. Toss the cheese pieces into the flour, shake off excess. Dip cheese into egg mixture. Then dip into breadcrumbs to coat on all sides. Place on platter and put in frig until ready to fry.


Add some oil into a skillet and heat to 375 degrees, or use a deep fryer. Place the cheese, just a few at a time into oil and fry for about 2 minutes turning once until cheese just melts and crumbs are turning golden brown. Remove with slotted spoon onto paper towels. Serve on platter sprinkled with parsley and add hot sauce if desired.

Crispy Shrimp Fritters (you can also use chopped clams)


1 lb. small shrimp, cleaned and peeled
3 cups all purpose flour
Tabasco, to taste
1 Tbl. Spanish paprika
1/4 cup Italian parsley, chopped
6 scallions, finely chopped (use green part too)
1/4 cup sweet pimento, chopped
salt and freshly ground black pepper
olive oil for frying


In a small saute pan, add some cold water and shrimp. Bring to a boil and cook for about 1 minute or until shrimp turn pink. Retain about 2 cups of the cooking water and let cool. Remove shrimp from water into ice bath to let shrimp cool. For the batter; combine in a bowl the flour, parsley, scallions, pimento, salt, pepper and start mixing in retained cooled cooking water (do not mix it all in at one time) you want the mixture to resemble a thicker pancake batter, mix in Tabasco. Cover and refrigerate in frig for 1 hour. Remove the shrimp from frig and chop finely. Remove batter from frig and gently stir in chopped shrimp, mixing well.


Pour olive oil into large skillet about 1 to 2 inches in depth. Add a heaping tablespoonful of batter to hot oil for each fritter and flatten a little (about 3 inches round). Fry on one side until golden, then flip and fry on other side. Lift fritters out to a ovenproof platter lined with paper towels. Keep fritters in warm (low temp) oven until all fritters are done. To serve; arrange on platter without paper towels and sprinkle with chopped parsley.


Spanish Tapas Omelet


4 large potatoes, peeled and cut into small cubes
2 Tbl. olive oil
6 scallions, sliced
2/3 cup grape tomatoes, halved
6 eggs
2 Tbl. heavy cream
salt and freshly ground black pepper
Tabasco sauce, to taste
3 Tbl. Italian parsley, chopped
1/2 cup Gruyere cheese, shredded

Cook potatoes in lightly salted boiling water until just tender. Drain and set aside. Preheat broiler. In medium skillet add oil and scallions and cook until soft. Add potatoes and cook for about 5 minutes. Smooth potatoes and scallions in skillet and top with tomatoes in even layer. Whisk the eggs with cream and add salt, pepper, Tabasco 1/4 cup cheese and parsley pour over potato mixture and cook for about 15 minutes until almost set. Place the skillet under the broiler and cook until top of omelet is golden browned. Remove and place 1/4 cheese on top, place back under broiler until bubbly. Remove and cool for about 15 minutes. Slide omelet out of skillet onto cutting board. Slice into wedges. You can either serve warmed or room temperature.


Clams in Tomato Garlic Sauce


1 onion, chopped
3 garlic cloves, finely chopped
1 lb. ruby red tomatoes, peeled and chopped
2 1/2 lbs. fresh clams (even better if you can dig you own at the beach)
2 cups dry white wine
4 Tbl. Italian parsley, chopped
salt and freshly ground black pepper
3 Tbl. olive oil
Crusty bread, sliced in large pieces (for dipping up juice)
lemon wedges, sliced
Tabasco sauce, to taste


Heat olive oil in large saute pan. Add onion and cook until softened. Add garlic and cook until softened. Add tomatoes, and season with salt and pepper. Cook and mash the mixture for about 15 minutes until thickened, taste and add Tabasco sauce to taste.


Scrub clams under cold water. Place clams in large saute pan, add wine and bring to boil. Cover and cook over high for about 4 minutes or until clams have opened. Discard any clams that have not opened. Transfer clams to large deep platter. Add the wine clams were cooking in to the tomato sauce mixture, stirring and pour over clams. Sprinkle with parsley and add lemon wedges as garnish.


Fried Calamari (my hubby's favorite)


1 1/2 lb. squid cut into 1/2 inch rings, and tentacles
all purpose flour for coating
salt and freshly ground black pepper
4 Tbl. Italian parsley, chopped
dash of garlic powder
dash of paprika
oil for frying
lemon wedges (garnish)
Italian parsley sprigs, garnish
Garlic Aioli for dipping or
Marinara sauce for dipping


Clean the squid, cut into 1/2-inch rings and if tentacles are too large cut in half. Rinse and pat dry on paper towels. In a bowl, add flour, garlic, chopped parsley, salt and pepper. Dust squid with flour to lightly coat. Heat the oil to 375 degrees and add rings in batches so temperature of oil does not drop. Remember, to cook quickly so they do get tough. Fry for about 3 minutes until crisp and golden. Remove to paper towels to drain. Repeat until all calamari is cooked. To serve; place on platter with lemon wedges, parsley sprigs and in a small bowl add dipping sauce or sauces.


Fried Zucchini with Lemon Yogurt Sauce

2 lbs. small zucchini
4 tsp. paprika
salt and freshly ground black pepper
2 eggs
4 Tbl. milk
1/2 cup all purpose flour
1/4 cup yellow cornmeal
oil for frying
Sauce
1 cup Greek yogurt
3 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
1 tsp. onion powder
1 tsp. garlic powder
1 Tbl. Italian parsley, finely chopped
salt and freshly ground black pepper to taste


Slice zucchini into 1/4 to 1/2 inch diagonal slices (do not peel). In a bowl add flour, cornmeal, salt, pepper and paprika. Add zucchini slices and toss to coat well, shaking off excess flour. Heat the oil in deep sided pan and heat to 375 degrees. Whisk egg and milk together in a bowl. Dip the zucchini slices into the egg/milk mixture the add to hot oil. Cook in batches for about 3 minutes, turning over until crisp and golden brown, do not overcrowd. Remove to paper towels to drain. Sprinkle with extra salt if desired.
For sauce; while the zucchini is cooking, drain the yogurt in a sieve into another bowl. Place drained yogurt into a bowl and whisk in other ingredients, taste and adjust seasonings. Place yogurt in center of platter and surround with zucchini slices. Sprinkle with chopped parsley and garnish with lemon wedges.


Salmon, Halibut Skewers with Chili Lime Sauce


1 lb. salmon fillet
1 lb. halibut fillet
1 cup sweet chili sauce
2 limes zested and juiced
2-inch piece fresh ginger, grated
drizzle of sesame oil
Fresh cilantro sprigs
small wooden skewers (soaked in water for about 30 minutes)


Cut fish into 1-inch pieces, season with salt and pepper. Alternately place a couple of pieces on skewers and brush with olive oil. Place on grill and grill until cooked through just a few minutes. For sauce; in a bowl add chili sauce, zest, juice, ginger and sesame oil, whisking until combined. Taste and adjust seasonings. Serve skewers on platter and bowl of sauce in middle and garnish with cilantro.


Grilled Pork Skewers


1 lb. pork, cut into 1-inch cubes
2 Tbl. fresh cilantro, finely chopped
2 Tbl. fish sauce
2 Tbl. brown sugar
1 Tbl. soy sauce
3 garlic cloves, finely minced
1/2 cup vegetable oil
1 tsp. red pepper flakes
wooden skewers (soak in cold water for about 30 minutes)


In a bowl mix cilantro, fish sauce, brown sugar, soy sauce, garlic, vegetable oil and pepper flakes. Add cubed pork. Let marinate covered for about 4 hours in frig. Heat grill and place meat on skewers. Note: if desired you can also add whole mushrooms, onions, red or green peppers to skewers. Grill until meat is cooked through and nicely browned.

Orange Shrimp


50 large shrimp, cleaned leaving on tail
3 large oranges
2 Tbl. olive oil
zest of 2 oranges
2 Tbl. fresh rosemary, finely minced
3 garlic cloves


In large bowl, zest (2) oranges and add to bowl. Squeeze all of the juice into bowl, add rosemary, garlic, olive oil and whisk together. Add shrimp and mix gently. Cover, place in frig and allow to marinate for 1 hour, stirring occasionally. Place shrimp on grill and grill about 2 minutes per side or until it turns pink. Remove and pile onto a serving bowl.


Tuna and Cannellini Bean Bruschetta (I've made this many times for caterings and it's so good)


1 (12 oz.) can albacore tuna, drained
1/2 small red onion, finely minced
4 Tbl. fresh lemon juice
zest of 1 lemon
4 Tbl. Italian parsley, chopped
2 Tbl. olive oil
2 garlic cloves
2 (15 oz) cans cannellini beans, rinsed and drained
salt and freshly ground black pepper
1/2 cup sun dried tomatoes packed in oil
Crusty Italian bread, sliced on diagonal about 1/2-inch thick (about 2 loaves)


Drain tuna and add to bowl, flaking with fork. Stir in onion, lemon juice, zest, parsley, olive oil, salt and pepper. In a food processor, add garlic and process until chopped, add beans and process until smooth. Add tomatoes, salt and pepper and pulse to mix. Scrape the bowl down. Heat broiler and arrange bread slices on baking sheets, broil for about 2 minutes or until lightly toasted. Spread each slice with scoop of bean puree and spoon on some tuna mixture. Simply delicioso!


Spanish Meatballs with Olives - I had this at a party in CA a number of years ago and changed up the recipe a little


2 lbs. ground pork
2 lbs. ground lamb or turkey
1 large onion, finely chopped
4 garlic cloves, minced
2 tsp. ground cumin
1/4 cup fresh cilantro, chopped
1 egg
4 Tbl. heavy cream
1 (14 oz.) can diced tomatoes, do no drain
1/4 cup Italian parsley, finely chopped
1/2 cup fresh white breadcrumbs
5 Tbl. sherry (remember, buy the good stuff)
2 tsp. sweet smoked paprika
1 tsp. sugar
2 cups green Spanish olives
salt and freshly ground black pepper


In a large bowl, add both meats, bread crumbs, onion, garlic, cumin, cilantro, parsley, salt, pepper, egg and cream. Mix with your hands until incorporated. Roll meatballs into small balls. You can either place on baking sheet in 350 degree oven covered with foil until cooked through or heat some olive oil in large saute pan and cook in batches (which is what I like to do) for about 10 minutes until golden brown. Remove with spoon and set aside.

Use the same pan meatballs were cooked in and add tomatoes, sherry, paprika and sugar, seasoning with salt and pepper. Bring to a boil then reduce heat to medium cooking for about 12 minutes. With an immersion blender blend the tomato mixture until smooth. Taste and adjust seasonings. Place the meatballs back into tomato mixture with olives and simmer for about 15 minutes, gently stirring meatballs a couple of times. Place in serving bowl, sprinkle with chopped parsley and serve with crusty Italian bread.


Serve your tapas with a nice glass of chilled white wine or a robust red wine.


Bon Appetit or as they say in Spain "Buen Provecho"

"He has made everything beautiful in its time. He has also set eternity in the hearts of men; yet they cannot fathom what God has done from beginning to end."

Ecclesiastes 3:11

Happy New Year's Eve Cocktail Soiree

Let's Celebrate! New Years Eve Cocktail Soiree, with cocktails, appetizers and petite desserts, or in other words finger food.

"Sharing food with another human being is an intimate act that

should not be indulged in lightly" M.F. K. Fisher

"Happy New Year 2011!" This greeting will be said and heard for many weeks as the new year gets under way. Did you know, in modern America New Year's Day was not always on January 1. January 1 has been celebrated as a holiday by western nations for only about 400 years.

How New Year's was Celebrated in Ancient Times

The celebration is the oldest of all holidays. It was first observed in ancient Babylon about 4000 years ago. In the years around 2000 BC, the Babylonian New Year began with the first new moon (actually the first visible crescent) after the first day of spring. The Babylonian new year celebration lasted for eleven days. Each day had its own particular manner of celebration, and our new years celebration festivities are pale in comparison.

The Romans continued to observe the new year in late March, but their calendar was continually tampered with by various emperors so that the calendar soon became out of sync with the sun. In order to set the calendar right, the Roman senate in 153 BC, declared January 1 to be the beginning of the new year. But tampering still continued until Julius Caesar, in 46 BC, established what has come to be known as the Julian Calendar. It again established January 1 as the new year. In order to synchronize the calendar with the sun, Caesar had to let the previous year drag on for 445 days.

New Years Traditions Throughout History

Making New Years resolutions also date back to the early Babylonians. Our modern resolutions include the promise to lose weight or quit smoking or some other promise no one ever seems to keep. The early Babylonian's most popular resolution was to return borrowed farm equipment!


Carrying on another tradition that I happen to be quite fond of is the Tournament of Roses Parade in Pasadena, CA which dates back to 1886 when members of the Valley Hunt Club decorated their carriages with flowers. It celebrated the ripening of the orange crop in CA, another thing you don't see too much of anymore, as grapes have taken over as "the crop." My family and I have attended the parade on a number of occasions getting up at the crack of dawn to get the best spot possible on the parade route. We have also benefited from amazing seats at the Rose Bowl football game which was initially first played in 1902.


I'm sure you know that certain foods served on New Years are thought to bring good luck. Although I'm not a person who believes in "good luck" many cultures believe that anything in the shape of a ring is good luck because it symbolizes "coming full circle" or completing a year's cycle. The Dutch believe that eating donuts on New Year's Day will bring good fortune and surely pack on a few pounds too.


Many parts of the U. S., including my "current home state" of Texas y'all celebrate by consuming black-eyed peas accompanied with some hog jowls or ham. The hog, and it's meat, is considered lucky because it symbolized prosperity. Cabbage is another "good luck" vegetable consumed on New Year's Day.


The song, Auld Lang Syne is sung at the stroke of midnight in almost every English-speaking country in the world to bring in the new year. It was first published in 1796 after one of the writers of the song passed on. Too bad it wasn't published before.


Many countries, including the good ole U.S.A. celebrate by using fireworks. Everyone, especially children love a dazzling festive display of lights. One of the most famous in the U. S. is the New York Times Square display as the ball descends from the pole counting down to New Years celebration.


One of my favorite New Year's eve was spent with my husband at a romantic five star restaurant on the waterfront in San Diego. We then drove out to Jerry's parents home where our daughter was spending the night and we all celebrated with root beer floats! Sometimes simple things are the best. Another fond memory is when my sister Kristin and I were young and my dad worked 4-midnight at Shell refinery. My mom, sister and I would watch on TV Guy Lombardo bring in the new year. Mom, would make a cheese platter with petite rye bread (which I loved) those little frozen pizza rolls, some eggnog and a few other goodies and we would celebrate with horns and hats. When my dad would come home and we got to stay up a little longer, then off to bed so my parents could celebrate together.


However you chose to celebrate the New Year, attending a party, staying warm and cozy in your home, hosting a soiree, going to church or whatever makes you happy be safe and have a glorious, blessed New Year and remember to give thanks to God for all your blessings.

Ideas For Your New Year's Eve Soiree

If you are sending out invitations, get them ready a few weeks in advance and send out. Make them fun by adding a little sparkly glitter or confetti inside the card and when recipients open the invitation up the confetti will flutter out. I do this with my Christmas cards too.

Make the evening memorable with wonderful food and cocktails, fun festive sparkling decor, music, adding a dash of lightheartedness, some creativity and a group of good friends or just the pleasure of being with your family and you'll design an affair to remember and still have enough time and energy to be the life of your own party.


To me, New Years Eve means sparkle and shine. Bring out your silver, crystal and everything beautiful. Candles galore will certainly look festive. You can add impact right from the start at your front door and proceed into the entryway and don't forget to add some glamor and shine in your powder room. A few beautiful floral arrangements placed around your home and on the buffet table always add impact and glamor. Don't put away those white Christmas lights just yet, use them for your New Years Eve celebration.


Just about every New Year's Eve party could use some great hats, noisemakers and don't forget the confetti to throw at the stroke of midnight. Add a fantastic centerpiece to your buffet table. And of course we can't have a New Year's party without candles and I mean lots of them.


If you want a fuss free party try serving a large assorted cheese platter with crackers and sliced baguettes. Also, fresh fruit and vegetable platters with assorted dips. Bowls of olives and marinated vegetables work well too, along with a bowls of spicy nuts. I always like pretty bowls of candy around the house too.

Platters of smoked salmon, petite bagels, cream cheese, caviar, finely chopped red onion and capers is always delicious. Mounds of chilled shrimp or crab with cocktail sauce is lovely. Oysters on the half shell and steamed clams are a nice choice too. Fond memories of my high school years involve attending my best friends parents New Years Eve party in Anacortes, WA where they had a large dining table, with a plastic cloth and newspapers on top of the table heaping with whole cooked Dungeness Crabs (some of the best crab in the world.) The feast consisted of other tables full of glorious seafood too, but the crab was my favorite and I ate my fair share of it! I'm getting hungry for some crab right now.

Another thing I simply love are petite buttermilk, cheddar, scallion biscuits with ham and a sweet hot mustard. Biscuits or small rolls slathered with barbecued shredded pork and coleslaw and delicious. Mmmm, I can taste it right this minute, maybe I better go make us some!


You can always pick a theme such as; Mexican, Mediterranean, Italian or Asian and choose appetizers that incorporate foods from these countries.


Below you will find an assortment of cocktails, appetizers and petite dessert recipes that I think you will enjoy. If you don't want to serve cocktails, serve a few different types of wine or champagne (being sure to save some champagne for the midnight toast) and here's a chance to bring out your ice bucket(s). Assorted beers and a variety of sodas and see my recipe for spiked egg nog. For additional appetizer recipes look at my appetizer blog for January 2010.


I hope you enjoy the recipes listed below and have a safe and happy New Years


Crab Quiche - I love, love, love quiche so if I were making these I'd double the recipe


Crust
1 stick of butter, soft
1 (3 oz.) package cream cheese, soft
1 1/2 cups all purpose flour
Filling
1/2 cup mayonnaise
2 Tbl. all purpose flour
2 eggs, beaten
1/2 cup whipping cream
1 cup crab meat
1 cup Swiss or Gruyere cheese, grated
1/2 cup scallions, chopped including green part
1/2 tsp. Old Bay seasoning
Tabasco, few dashes


For the pastry; cream the butter and cream cheese. Add flour and mix well. For dough into a ball and chill in plastic wrap for 2 hours. Roll dough out to 1/4-inch thickness to fit in miniature muffins tins lining bottom and up sides of pans.  For the filling; in a mixing bowl add all ingredients and mix gently until blended. Spoon about 2 Tablespoonfuls of filling into each muffin tin. Bake at 350 degrees for 25 to 30 minutes or until puffed and golden. Remove to cooling rack, rest for about 5 minutes then remove from pan.


Puff Pastry with Brie

2 sheets of frozen puff pastry, thawed
2 (8 oz) round baby wheel brie cheese
1/2 cup hazelnuts, chopped (divided)
2 eggs
2 Tbl. water
2/3 cup apricot 100% jam (or jam of your choice) fig jam is wonderful too
Crackers, fruit slices, etc.


Preheat oven 400 degrees. Unfold each puff pastry on lightly floured surface. Roll gently to seal any cracks in each sheet of pastry. Spoon preserves into center of each pastry, then sprinkle on 1/2 of nuts. Place one round of brie to cover. Trim excess pastry and press to seal seams. Whisk eggs and water in bowl and brush seams with egg mixture. Place seam side down on baking sheet. Brush to with egg mixture. Bake 25 minutes or until golden brown. Let stand about 15 to 20 minutes before cutting.


Mozzarella and Tomato Skewers


16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra virgin olive oil
Balsamic vinegar
salt and fleshly ground black pepper
small cocktail skewers


Thread mozzarella, basil and tomatoes on small skewers. Place on a serving platter and drizzle with olive oil, vinegar and sprinkle with sea salt and freshly ground black pepper.


Dates stuffed with Goat Cheese and Wrapped in Prosciutto


1/3 cup herb goat cheese, soft
16 Medjool dates, pitted and sliced in center, but not all the way through
16 large basil leaves
4 wide thin slices prosciutto, cut into 4 long strips
cocktail toothpicks soaked in water for about 10 minutes


Heat broiler. Spoon 1 tsp. cheese into each date and wrap with a basil leaf then wrap with prosciutto strip. Secure with toothpick and broil until cheese bubbles about 2 to 3 minutes.


Curried Shrimp Tarts


1 cup cooked shrimp, chopped
1/2 of (8 oz) package cream cheese, soft
3 Tbl. scallions, chopped finely including green part
1 Tbl. fresh lime juice
1 tsp. curry powder (good quality)
Tabasco (to taste)
3 Tbl. mango chutney
chopped fresh chives (garnish)
Pastry shells - make your own or purchase prepared ones


In a bowl, stir together shrimp, cream cheese, scallions, lime juice, curry and Tabasco. Spoon mixture into pastry shells and top with 1/2 tsp. mango chutney sprinkle with chives.


Spicy Shrimp with Avocado Dipping Sauce - this recipe comes from my daughter, Brittany (thanks sweetie)


3 lbs. large to jumbo shrimp, peeled and cleaned, leaving tail on
2 large lemons, juiced
2 large sweet onions, sliced very thinly (julienne style)
1 to 2 Tbl. Tabasco sauce
2 1/2 tsp. Creole seasoning
1/4 cup Italian parsley, chopped
2 bay leaves
Avocado Dipping Sauce
1 cup buttermilk
2 large Haas avocado, peeled and seeded
3 Tbl. Italian parsley, chopped
2 Tbl. fresh cilantro, chopped
2 scallions chopped, including green part
2 Tbl. fresh lemon juice
salt and freshly ground black pepper


For shrimp; bring a pot of water to boil and add bay leaves, shrimp and onion cook about 30 seconds. Drain well in a colander and refresh in cold water, pat dry with paper towels and place shrimp and onions in large bowl, discard bay leaves. Squeeze lemon juice over shrimp, add hot sauce, Creole seasoning, salt and freshly ground black pepper and toss to coat. Place in frig for at least 1 hour. To serve; place on platter, sprinkle on chopped parsley and serve with sauce in a bowl on the side. Note: you can also add some washed and seeded sliced jalapeno peppers (leave seeds in for more heat)  For sauce; In a food processor or blender, add buttermilk, avocado, parsley, cilantro, green onions and lemon juice until smooth. Taste and season with salt and pepper.

Bacon and Blue Cheese Dip


1 package bacon, chopped (good quality bacon)
3 garlic cloves, minced
2 (8 oz) packages cream cheese, softened
1/3 cup heavy whipping cream
6 oz. Maytag blue cheese, crumbled (you use whatever brand you like, but I love Maytag)
2 Tbl. fresh chives, chopped
1/2 cup walnuts, lightly toasted and chopped
Crackers and baguette slices, apple slices or mixed vegetables (for dipping)


Cook bacon in pan until nice and crisp. Remove to paper towels and drain. Remove some of the bacon fat and add minced garlic, cooking until tender, but not browned. In the bowl of electric mixer, beat cream cheese until smooth. Add whipping cream and beat until combined. Stir in bacon, garlic, blue cheese, walnuts and chives.  Next, you can either, place in oven proof dish and bake on 350 degrees until golden and bubbly or you can serve at room temperature.


Spicy Pecans (two ways)


3 cups pecan halves
3 Tbl. butter, melted
2 Tbl. Worcestershire sauce
2 tsp. Tabasco
2 tsp. chili powder
1 tsp. curry powder
1/2 tsp. salt


Preheat oven to 300 degrees. In a bowl, add all ingredients and gently stir in nuts until coated. Spread pecans on baking sheet and bake for 30 minutes, stirring occasionally until crisp and lightly toasted. Serve warm.


Fruity, Spicy Nuts


1 Tbl. orange zest
1 Tbl. fresh orange juice
1 egg white
2 cups pecan halves
1 Tbl. dark brown sugar
1 tsp. salt
1/2 tsp. ground chipolte chile pepper
1/2 cup dried cranberries
Cooking spray


Preheat oven to 225 degrees. Combine zest, orange juice and egg white in a bowl and whisk. Stir in pecans. Combine sugar, salt and pepper and stir into pecans mixture mixing well. Spread mixture on baking sheet coated with Pam cooking spray. Bake for 1 hour, stirring occasionally. Remove from oven and place on cooling rack; cool completely. Stir in cranberries. If you happen to have any left store in airtight container.


Parmesan Crisps with Caviar - my son-in-law Derek loves these

10 oz. Parmigiano Reggiano cheese, finely shredded
6 oz. caviar, good quality
sour cream
1/2 red onion, finely chopped
fresh chives, finely chopped


Place 2 Tbl. fresh Parmesan cheese on nonstick baking sheets and pat into a 2-inch circle, repeat with remaining cheese using additional nonstick baking sheets. Bake one sheet at a time in 400 degree oven for about 4 minutes or until bubbly and lightly golden. Cool on baking sheet for 1 minute then remove with spatula and gently drape over inverted 1 3/4 inch muffin tins to cool and stiffen into cup shapes.  To serve; place Parmesan cups on serving platter, top with a dollop of sour cream, sprinkle of red onion, some caviar and top with fresh chives.


Party Cheese Log


16 oz. cream cheese, softened
1 (10 oz) package sharp Cheddar cheese, shredded
1/4 cup pimineto, chopped
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup red onion, finely chopped
2 tsp. Worcestershire sauce
4 tsp. fresh lemon juice
1/4 tsp. cayenne
dash of salt
pecans, lightly toasted and chopped, garnish
Italian parsley, chopped, garnish


In large mixing bowl, beat cream cheese and cheddar cheese until well blended. Add pimiento, onion, sun dried tomatoes, Worcestershire sauce, lemon juice, cayenne and salt, taste and adjust seasonings. Mix well and chill for several hours. Place some plastic wrap on work surface, add mixture and shape the mixture into a log and roll in pecans and parsley. Roll up and twist ends, place in frig until ready to serve. For serving; place on platter and surround with crackers or baguette slices.


Chicken Skewers - I would double these as they go fast

2 lbs. boneless skinless chicken breast, cut into 2-inch strips
2 bunches scallions, cut into 1 1/2 inch pieces, including green part
1 cup teriyaki marinade
2 Tbl. fresh ginger, grated
4 large garlic cloves, minced
2 Tbl. sugar
4 Tbl. dark sesame oil
sesame seeds, lightly toasted for garnish
fresh cilantro, chopped, garnish
wooden skewers
Sauce
2 Tbl. fresh ginger, finely chopped
3 garlic cloves, finely minced
1 cup creamy peanut butter
2 tsp. red chili paste
1/4 soy sauce
1 Tbl. rice wine vinegar
2 Tbl. dark brown sugar (or I also like Hoisin sauce)
2 limes juiced
2 Tbl. sesame oil
1/4 cup hot water


For sauce; in a blender, add all ingredients except water. Process until well blended if you think the sauce is too thick, add small amount of water, as needed.  Chicken; In a bowl, combine, teriyaki marinade, ginger, garlic, sugar and sesame oil, add chicken and scallions. Cover and place in frig for up to 2 hours.  Soak wooden skewers in water for about 30 minutes, then drain. Thread chicken and scallions onto skewers, discard marinade. Grill for about 4 minutes on each side until chicken is done. Place skewers on platter and sprinkle with sesame seeds and some chopped cilantro. Serve with sauce.


Bacon-Wrapped Scallops


2 lbs. scallops (large ones) halved
2 cups Teriyaki sauce
1 lb. bacon


In a saute pan filled partially with water, bring to a simmer and poach scallops for no more than 2 minutes, drain and place in container with teriyaki sauce for 2 hours. Preheat broiler and cut bacon into 3 pieces, wrap bacon around scallop and secure with toothpicks. Broil wrapped scallops until bacon is crisp. Place on platter and serve.


Stuffed Cherry Tomatoes


2 cups marinated artichoke hearts, drained and chopped finely
1/2 cup celery, chopped finely
1/2 cup Maytag blue cheese, crumbled
1/2 cup scallions, chopped finely, including green part
1 cup mayonnaise
salt and freshly ground black pepper
4 cups large cherry tomatoes
12 slices bacon, cooked and crumbled
2 bunches Italian parsley (garnish)


These are a little tedious to make, but the end result tastes great. In a bowl, add chopped artichokes, celery, scallions, blue cheese, mayonnaise, salt and pepper. Slice the top off each tomato and with a very small scoop, scoop out most of the inside of tomato. Place each tomato upside down on paper towels to drain. Stuff each tomato with a little of the artichoke mixture and a sprinkling of bacon on top. Refrigerate. Place parsley on platter and arrange tomatoes on top.


Prosciutto Wrapped Roasted Asparagus

2 lbs. fresh asparagus - don't use the thin spears you want a larger spear for this recipe
2 Tbl. olive oil
Sea salt
Freshly ground black pepper
16 thin pieces prosciutto
balsamic vinegar


Preheat oven to 450 degrees. Line a baking sheet with foil. Snap off tough ends of asparagus, wash and pat dry. Place on baking sheet, drizzle with olive oil and sprinkle with salt and pepper, toss to coat. Spread out in single layer for roasting.  Place in oven for about 8 - 10 minutes. Remove from oven and allow to cool. Cut prosciutto so that you can wrap a piece around each asparagus spear. When asparagus has cooled, wrap a prosciutto slice a round exposing tips of asparagus. Place on serving platter and lightly drizzle with balsamic.

Delicious Petite Desserts

Mini Cheesecakes - I think just about everyone has made these and they are easy


2 (8 oz) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 Tbl. pure vanilla extract
1 Tbl. fresh lemon juice
Vanilla Wafers
2" mini aluminum baking cups
Cherry pie filling or flavor of your choice (use good quality or make your own)


On a baking sheet add mini baking cups. Place a vanilla wafer in each mini baking cup. In a mixing bowl, beat cream cheese until fluffy, beat in sugar, eggs one at a time, vanilla and lemon juice until well combined. Spoon about 3 Tbl. of cream cheese over each wafer. Bake in 350 degree oven for about 15 to 20 minutes, let cool and top with dollop of pie filling. Refrigerate.


Over-The-Top-Brownies


1/2 cup butterscotch chips
1/4 cup butter, soft
3/4 all purpose flour
1/3 cup brown sugar, packed
1 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
1 egg
1 cup mini marshmallows
1 cup semi sweet chocolate chips
1/4 cup pecans or macadamia nuts, chopped


Preheat oven to 350 degrees. Butter a 9-inch square pan and use the parchment paper method if desired. Melt butterscotch chips and butter in a large saucepan over medium heat stirring constantly. Remove from heat and cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla and egg to mixture and mix well. Fold in marshmallows, chocolate chips and nuts until just combined. Spread in pan and bake for 20 to 25 minutes (do not overbake). Remove to cooling rack. When cooled remove to work surface and cut into petite squares.


Cranberry Pear Sorbet - serves about 8

2/3 cup sugar
2/3 cup water
1 1/2 cups whole cranberries, pureed
1 (29 oz) can pears, drained and pureed (do not use fresh)
2 Tbl. pear brandy
1 orange, zested
2 Tbl. fresh lemon juice


Combine sugar and water in small saucepan and stir over medium until sugar is completely dissolved. Remove from heat just before syrup boils, transfer to a bowl and chill. Combine the chilled sugar syrup with remaining ingredients and freeze mixture in ice cream maker. I like to serve in small dessert cups or in wine flutes.

Cocktails Anyone?

I happen to absolutely love eggnog especially with a little rum in it.


Easy Eggnog with Rum


1 quart fresh eggnog (make your own or purchase good quality)
12 oz. dark rum (purchase a good quality)
1 cup heavy whipping cream (whipped)


In a punch bowl, combine eggnog and rum, stirring well to incorporate. Gently fold in the whipped cream. Chill in frig. Stir when ready to serve and add a sprinkling of freshly grated nutmeg. I like it served in large wine glasses.


My very favorite cocktail is the Manhattan, then the Cosmopolitan


Manhattan - makes 1 serving

2 oz. rye whiskey
1/2 oz. sweet vermouth
2 dashes Angostura bitters
Maraschino cherry (garnish)


Pour the ingredient's into mixing glass with ice cubes, stir well, strain into chilled cocktail glass and garnish with cherry.

Cosmopolitan - makes 1 serving


1 1/2 oz. vodka
1 oz. Cointreau
1/2 oz. fresh lime juice
1/4 oz. cranberry juice
Orange peel for garnish


Shake all the ingredients with ice in cocktail shaker, strain into chilled cocktail glass and garnish with orange peel.

Berry Cosmo - makes 1 cocktail


2 oz. vodka
1 oz. Chambord
1 oz. Cranberry juice
1/2 oz. Grenadine
1/2 oz. Simple syrup


Shake all ingredients well with ice and strain over fresh ice in tall glass.


Martini - makes 2 cocktails

1/2 oz. dry vermouth
4 oz. gin
2 pimento stuffed green olives


Fill a cocktail shaker with ice. Pour in vermouth then gin. Shake for 30 seconds and divide into 2 cocktail glasses. Garnish each with an olive.


Happy New Year and Bon Appetit

"Therefore, if anyone is in Christ, he is a new creation;

old things have passed away; behold, all things have become new." 2 Cor. 5:17