Friday Night Bites | Fried Mozzarella Balls

If you had to choose from two plates: one with a couple fresh “out of the oven” chocolate chip cookies OR a small basket of hot French fries - what would be your choice?  For me, the choice is simple – the fries!  My palate gravitates towards the savory and fried makes it even better.  I know, it is certainly not good for me, but in moderation, it is one heck of a treat. Smile.

Today was one of those days. I typically eat a healthy breakfast of Greek yogurt with blueberries or a banana and lunch is usually a salad.  Today, I crossed the healthy boundary and went through the McDonald’s drive thru. Yes – I said it – the drive thru. I left my office to drive about 20 minutes down the road to a client’s location for our weekly meeting.  The craving hit me like a ton of bricks – French fries.  I must confess the local McDonalds by one of my offices make the fries simply perfect – hot, light in color and not too salty.

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Tomorrow is another day and it will definitely be a salad day, I promise.  Plus I will be treadmill bound when I get home from work.  Last weekend, I was testing some recipes and came up with the Fried Mozzarella Balls that I am going to share with all of you today.  As you can see, it ties in nicely with my fried theme. 

Several months ago after enjoying a wonderful lunch at AdHoc in Yountville, I always enjoy a stroll through Napa Style to see what “must have” items are lurking.  I am fascinated by the flavored salts and rubs section of the store.  When I spied the truffle salt, that was a “must have” and into the basket it went.  When dreaming up this appetizer, I thought of the truffle salt and how perfect it would be on these bites of fried goodness. 

Next I wanted to create a dipping sauce that was more than your standard marinara sauce. Thus the Red Pepper Sauce was born.  The flavors are simple yet complement the crunch of the coating and the silky cheese center.  I would suggest making this for a small group, since the frying takes a bit of time and they are best right out of the fryer.  However, simply laying the fried balls on a cookie sheet and heating in the oven will produce a great product.  Enjoy these nuggets for your next appetizer night!

Fried Mozzarella Balls

About 2 to 2.5 cups vegetable oil

8 oz. container Small mozzarella balls (bocconcini), patted dry

2 large eggs, beaten

1 cup Panko bread crumbs

½ cup Flour

Truffle Salt or regular

Heat about 2 inches oil to 360 degrees in a 4 quart heavy saucepan and use a deep fat thermometer to determine the heat of the oil.

While waiting for the oil to heat, take each bocconcini that is patted dry and dip in the flour.  Next roll in the egg and next coat with the panko bread crumbs.  Repeat the egg and panko process.  Transfer to a plate until ready to cook.

Work in small batches by lowering the balls into the oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch.  Transfer to paper towels to drain and season with truffle salt or regular salt.  Make sure oil is at 360 degrees between batches.

You can make an hour ahead and simply warm in the oven at 350 for 10 minutes prior to serving.

Note:  You can increase the recipe by simply doubling the recipe

Red Pepper Sauce

½ Cup Pine nuts, toasted

1 clove garlic, minced

¼ t. salt

8 to 10 grinds of pepper

12 oz. Drained jar of roasted red peppers or 3 charred red bell peppers with stems removed

1 t. Sherry vinegar

2 T. Parmesan cheese, grated

In a food processor, add the pine nuts, garlic, salt and pepper and pulse until combined and fairly smooth.  Next add the roasted red peppers, sherry vinegar and parmesan cheese and pulse until combined and smooth.  Taste and adjust seasoning to your desire.

Chocolate Banana Bread

When life gives you lemons, make lemonade.  When life gives you ripe bananas, make banana bread.  When you want to kick up banana bread, add chocolate.  Chocolate Banana Bread is both savory and slightly sweet, yet hardy and satisfying – a perfect bite of baked goodness.

I purchase bananas with the intention to eat one each day along with my Greek yogurt which I take to the office each day.  However, there are some weeks where blueberries rule the roost and the lonely banana sits in the basket on the counter wondering why he didn’t go to work with me that morning.  Then the weekend rolls around and 3 or 4 bananas are at the stage of perfection for making banana bread.

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A couple weeks ago that was the scenario.  Growing up my Mom would make her special banana bread every few months and it was always a treat.  Since life a few weeks ago brought me ripe bananas, I wanted to use her recipe but push it up a level by incorporating chocolate.  Sometimes I enjoy breads with nuts but for this one, I opted to leave them out and keep it to a pure chocolate and banana flavored quick bread.

The result was pure chocolate and banana heaven.  No butter required just pure decadence.  A rich, hot cup of coffee accompanied my slice of chocolate banana bread that simply cooled for ten minutes.  A great way to launch the weekend off right!

Chocolate Banana Bread

½ Cup Butter, softened

¾ Cup Sugar

2 t. Baking Powder

¼ t. Baking Soda

¾ t. Salt

2 Eggs

3 Ripe Bananas, mashed

¼ Cup Cocoa Powder

¼ Cup Milk

1 t. Grated Orange Peel
2 Cups Flour

In a stand mixer, cream butter and sugar.  Add the eggs, milk and bananas and mix well.  Next add the orange peel, baking soda, baking powder, salt and cocoa powder and mix until combined.  Slowly add the flour until combined.

Use a greased 9 x 5 inch loaf pan and transfer the mixture to it.

Bake at 350 degrees for 55 to 65 minutes or until a sharp knife inserted in the center comes out clean.  Cool for 10 to 12 minutes before removing from the pan to a wire rack.

Friday Night Bites | Cauliflower Buffalo Wings

Hubby and I aren't really sports fans.  We don’t typically sit home on Sundays to watch a football game.  We are probably in the minority when it comes to being sports fans; however last weekend with the San Francisco 49’s in contention for heading to the super bowl; our sports fanatic side came out for a day. Smile. Of course we wanted to see if the Bay Area team would be represented in one of the biggest sports day of the year.  Sorry to all Falcon fans for your loss; however super happy that our local team is heading to New Orleans to give it all they’ve got. Go niners!

We enjoy going to a super bowl party though.  With any super bowl party, the next best thing to watching the game is of course the food.  Now I can always get into the food at a super bowl party along with the socializing factor.  Smile.  Recently while browsing Pinterest, I came across this recipe for Cauliflower Buffalo Wings – it simply fascinated me.  I am not much of a chicken wings person, but the idea of a healthier version without the traditional wing component, was something worth trying.

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Anything with a spicy side and blue cheese is a touchdown with me.  No pun intended - just couldn’t resist.  Smile.  I altered the recipe by using whole wheat flour, more garlic and less hot sauce and making my personal favorite Blue Cheese Recipe.  The result was a fairly healthy - I stress “fairly healthy” appetizer.  I think this would be a great option for all of you who want a tasty and unique appetizer for the upcoming super bowl festivities.

Cauliflower Buffalo Wings

1 Head Cauliflower

1 Cup Milk

¾ Cup Whole Wheat Flour

1 Tablespoon Garlic Powder

1 Tablespoon Butter

½ Cup Frank’s Red Hot Sauce

½ Cup Blue Cheese Dressing

Preheat oven to 450 Degrees.

Trim the head of cauliflower into appetizer sized bites and set aside.

In a bowl stir together milk, flour and garlic powder.  Dip each piece of cauliflower into the batter and allow the extra batter to drip off.  Place on a greased baking sheet.  Spray the tops of the florets with cooking oil.  Bake for 18 minutes. 

Melt the butter in a saucepan over low heat and add the Frank’s hot sauce and stir.  Toss cooked cauliflower pieces with the sauce.  Put back on cookie sheet and bake for 5 to 7 more minutes in the oven.  Remove and serve with a side of Blue Cheese Dressing.

Adapted from:  An Edible Mosaic

Blue Cheese Dressing

½ C. Maytag Blue Cheese
½ C. English Stilton
1 C. Buttermilk
2 T. Olive Oil
1 T. Fresh Lemon Juice
1 T. Worcestershire Sauce
½ t. Garlic Powder
¼ t. Salt
6 to 8 Grinds of Fresh Pepper

Let both cheeses come to room temperature. In a medium bowl add the room temperature cheese and smash with a spoon until semi smooth with a few chunks. Add the remaining ingredients. Stir together until combined. Transfer to a container with a tight seal and refrigerate until ready to use.

Cognac Crostini with English Peas, Parmesan and Mint | Secret Recipe Club

Happy 2013 and welcome to a new year of Secret Recipe Club!  If by chance you are not familiar with the secret recipe club, let me quickly share the concept with you.  It is a group of approximately 200 food bloggers who love to cook.  I guess that goes almost without sharing. Smile. Wink. Once a month you are paired up with another food blogger in the group and it is a secret who has you until the reveal day.  On reveal day, you can see who had you and what recipe they decided to select and make for the reveal day.  Reveal day is so much fun!  If you want to join in the fun, simply log on to the Secret Recipe Club and learn how.

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This month I was paired with Kate from A Spoonful of Thyme.  You can certainly sense that Kate cooks from her heart as a way to put a smile on her family and friends faces.  Kate’s grandmother had a significant influence on her along with her mother, since they were both wonderful cooks.  I was impressed that 33 years ago she became part of a gourmet group that challenged her to be a better cook and to this day the group is going strong.  It was important for Kate to have her family gather for meals at the table and the more the better.  Kate believes “that there is always ‘thyme’ to cook and sit down as a family for the evening meal.  Cooking is a wonderful way to bring family and friends together to enjoy food and each other.  With a good recipe and ‘a spoonful of thyme' wonderful things can happen.”

After browsing through her extensive recipe collection, many things looked very tasty, but one thing simply intrigued me.  Her Crispy Cognac Crostini was unique and sounded incredible.  I had recently purchased some pre-shelled English Peas from Trader Joe’s and had on my list to make a Crostini appetizer with them.  Saturday night I hosted a dinner party and I decided this would be the perfect occasion to make these for my guests.  With the cognac and garlic on the crostini along with the pea, parmesan and mint – this was a two bite piece of heaven.  The bright green color just drew my guests in and that first bite simply exploded with so much delightful flavor. 

This goes down as one DARN great crostini; especially with the addition of the Cognac Crostini.  If you want to elevate your next crostini, this one will achieve your goal.  My friend last night said to me – “you need to write a crostini cookbook and will this one be in there?”

Cognac Crostini with English Peas, Parmesan and Mint

Makes approximately 24 crostini

Crostini

1 baguette, 24 slices
5 Tbsp Extra Virgin Olive Oil
3 Tbsp butter
2 Tbsp cognac or vodka
2 clove garlic, crushed
Sea salt
Fresh ground black pepper

Slice in to 1/2 inch thick pieces and lay out on a baking sheet

In a bowl, combine olive oil, butter, garlic and cognac. Microwave on high for 1-2 minutes, so that the flavor of the garlic is infused into the oil (the butter should be melted by then). Stir well.

Brush both sides of each baguette slice generously with the flavored oil.

Toast under the broiler for slightly over 1 minute, or when the sides start turning crusty and golden brown. Take the baking sheet from the oven, sprinkle with sea salt and black pepper.

Topping

1 ½ Cup English Peas or similar

¼ Cup Olive Oil

½ teaspoon salt

2 cloves garlic, minced fine

2 Tablespoons parmesan cheese + additional for topping

Mint – chiffonade

Blanc peas in boiling water for 1 to 2 minutes.  Remove from water and place into a food processor.  Add the garlic, salt, olive oil and 2 tablespoons of parmesan cheese.  Pulse until well combined.  Taste and add additional salt and olive oil if needed.

To assemble, take about a tablespoon of pea mixture and place on top of Crostini and top with a bit of parmesan cheese and a few chiffonade pieces of mint for garnish.

Brown Sugar Shortbread

What a gorgeous morning in the Bay Area!  We have been experiencing a cold snap here for the last few weeks.  I know it is much colder in other parts of the country, but for the typically mild Bay Area, it has been extremely chilly.  Nice to see that starting yesterday, we seem to be easing out of the super cold weather.

Tonight I am having a small dinner party and getting everything together for our evening together with friends.  If you know me or have been following my blog for sometime, you know how much I enjoy entertaining.  The planning and preparation portion brings me much joy.  And of course, the actual event and spending time with friends is the best part.  I truly enjoy making people happy through my cooking and giving them something special by paying attention to all of the details of entertaining.

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Before I run back to my dinner party preparations, I made these cookies several weeks ago and have been waiting to share them with all of you.  Okay – a little know secret about me – I adore brown sugar.  I actually enjoy eating a spoonful right out of the jar.  It just brings me such pleasure. You can fess up now; if that is a guilty pleasure you share too.  If not, give it a whirl. Smile.

A quick tip I learned years ago about storing brown sugar so it doesn’t get hard and you have to throw it away.  I store mine in a large mason jar and it is always soft when I go to use it.  I have noticed that manufacturers are staying away from packaging it in the boxes and going to large plastic bags – much smarter in my opinion.

Hope all of you have a brilliant weekend and enjoy "any and all" plans you may have!

Brown Sugar Shortbread

Makes approximately 32 to 36 bars 

1 pound butter (4 sticks), room temperature

1 Cup Brown Sugar, packed

4 Cups Flour

¼ teaspoon salt

1 bag of Dark Chocolate Chips

Toffee Bits (Heath brand)

Preheat oven to 350 degrees.

In a stand mixer, cream together the butter and sugar until fluffy.  Incorporate the flour slowly until combined.  (May need to use your hands at the end of the process)

Use a sheet pan.  I used a sheet pan that was 15 by 10 and a quarter would probably be perfect.  Put the batter into the sheet pan and press down evenly with your hands to cover entire pan.  Use a knife to flatten the edges and smooth over the batter.

Prick the batter down to the pan with a fork all over.  Bake at 350 degrees for 10 minutes.  Next reduce the temperature to 300 degrees and cook for 30 to 40 more minutes.

Remove the pan from the oven and let rest for literally 2 minutes, then cut the cookies to your desired size.  They will be soft but will stay in place.  Cool in the pan.

Take the cookies out of the pan and lay on a wire rack.  In the meantime, melt the dark chocolate in a microwave in 30 second intervals and stir in between, until smooth.  Spread one side of each cookie with the melted chocolate.  Sprinkle with the toffee bits and allow time for the chocolate to set.  You can pop into the refrigerator for 10 minutes to speed the cooling process.  Enjoy!

Virtual Wine & Appetizer Party for 4 Year Blogoversary + Avocado Toast with Chili Flakes and Lemon

How does time go by so fast?  Someone please explain.  Smile.  Today is my 4 year Blogoversary. I remember the day that I hit the button to click my first post live to the internet – a bit scary but moreover super exciting.  Little did I know; how that first click would change and enhance my life in such a positive way. Big smile.

I said to one of my co-workers that I had a goal to become more technically savvy and learn something new.  That was a few months before the birth of Authentic Suburban Gourmet.  Several, several months later she said to me – you did it!  You accomplished your goal and she was right.  Along with that I pushed myself to continue to learn about photography, finding my voice and mastering the whole social media trend.  I have to say that my photography has improved significantly since day one.  (I quiver a bit looking at the old photos, but it keeps me humble and pushes me to continually strive to the next level)  I understand the social media influence and benefits to helping my blog and connecting with new readers and friends.  Always learning about new things, and that is the fun part.

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If when I started this blog four years ago, I would have looked into a crystal ball and learned that I would meet a bunch of wonderful new friends along the way, I would not have believed it.  That I have to say is the BEST part of having this blog.  I have met and built brilliant friendships with some absolutely outstanding individuals.  Cheers to all of you!

In a recent post, I posed a question about my blog anniversary and if anyone had ideas on how I should celebrate.  Rose from Magpies Recipes mentioned I should throw a virtual appetizer party – she got my creative juices going.  With my blogoversary landing on my “Friday Night Bites” regular posting schedule, it was a perfect opportunity to incorporate this idea and invite food blogger friends to a Virtual Wine and Appetizer Party.  It was the next best thing to actually having everyone over to my house to be part of our Friday night tradition of wine and appetizers. 

I asked each friend to share a favorite appetizer, a wine pairing and to share a favorite entertaining tip.  Not too mention each person had such kind words to share and I was extremely grateful.  I was smiling from ear to ear.  Smile.

So here goes ...... I will kick off the Wine and Appetizer Party with a quick toast to all of YOU – my readers, followers and fans of Authentic Suburban Gourmet.  I raise my glass of bubbly to thank each of you and look forward to a fantastic 2013.  May each of you have a happy, healthy and personally prosperous year ahead.  Cheers!!!

Let’s head over to the party and enjoy what all of my friends have brought to the Virtual Wine and Appetizer Party!  Thank you to EVERYONE for the tasty treats and delish adult beverages!

Come join the party and enjoy a glass of wine and a bite or two or three of the tasty appetizers!!!

Kim from LivLife is sharing her newest signature drink and will kick off the party with a toast. She has a wonderful blog and beautiful daughter, and is originally from the Bay Area. Kim -  If a house goes for sale on my street, I will let you know. Smile. Her smile and positiveness is infectious!  

Here is Kim’s contribution to the party:  “Lisa!!  So you know I've always wanted to come to one of your fabulous appetizer parties.  Your weekend events leave me at the opposite end of the state and purely envious.  Hearty congratulations on your blog anniversary, and thank you so much for including me in the Virtual party!  I know you have plenty of wine, but I thought that since it's a celebration, I'd bring my new favorite sparkling cocktail... A nice bubbly Champagne Pomegranate Cocktail.  Bubbles always make me think of celebrations, so here's toasting your and The Authentic Suburban Gourmet's 4 year Anniversary!”

Jean from Lemon and Anchoviesis someone I met early on and began to comment on each other’s blogs. We became friends in the real world and have quite a bit in common.  It turns out that both of our hubby’s share the same love for flying small planes and get together to fly together – never would have thought that my hubby gained a new friends through my blog.  Small world!  I admire Jean’s travel, stunning photos and creative dishes. 

Here is Jean’s contribution:  Hi, Lisa.  Congrats on 4 years of blogging, wow!  You just keep getting better and better! Thanks for inviting me to be a part of your celebration.   Prawns on Crisp Polenta Rounds with Sun-Dried Tomato Dipping Sauce -This is the kind of stress-free appetizer we all need to add to our entertaining arsenals.  The polenta and dipping sauce can be prepared in advance.  All you would need to do is cut the polenta into rounds and crisp them up under the broiler before the guests arrive, cook the shrimp (which only takes a couple of minutes on the stove) and assemble with the dipping sauce.  They are easy to prepare in large quantities and make for a hearty appetizer, eliminating the need to prepare several dishes for one party.  A light, crisp Pinot Grigio would complement these polenta rounds very nicely.  

As for my entertaining tip?  Do as much as you can before the guests arrive so you don't miss enjoying your own party. Prepare a shopping and to-do list at least a week in advance and get as much prep-work and cooking done a day or two before

Liren from Kitchen Confidante is a wonderfully talented food blogger and photographer.  I am in AWE of her photography prowess.  Several years ago Liren opened her home to host a bunch of bloggers for a dinner party when she participated in the Food Buzz Contest.  The dinner was amazing but the best part was meeting her in person and the other food bloggers. BTW Liren literally lives less than 30 minutes away from me.  Here is Liren’s contribution to the party:

I love these croquettes I recently shared: These Shrimp and Potato Croquettes are like a marriage between potato knishes and hush puppies - old favorites that bring back to my childhood back on the East coast. But while they remind me of what many consider rustic snacks, these croquettes have enough elegance to be served at a party, especially with good friends. I would pair these with a hearty Zinfandel or Rioja; these would be perfect to wash down these little pillows of heaven! Happy Blog Birthday Lisa! Liren ox

Gina from SPcookiequeen is someone I had interacted early on in my blogging days.  At that time, I would have never thought we’d meet in person until Jean hosted a blogger brunch a few years later.  It is a bit surreal meeting a fellow blogger that you only know in the “web world” and of course it is better in person.  Gina is full of life and has such a wonderful smile.  She is one heck of a cookie baker and jam maker!  I recently told her she needs to open a bakery called – “Gina’s Cookie Palace” – I hope one day she does. (I would be a frequent customer)  Here is Gina’s contribution:

Congrats on making it 4 years, that's amazing.   Thank you Lisa for letting me celebrate your 4th anniversary with you.  It's quite an accomplishment and I know I'm always hungry and inspired when I stop by over here. I love how your appetizers can sub for a meal.  I was hoping something summery, crunchy and a bit spicy (Sweet Corn and Black Bean Baked Egg Rolls)  would be great for your party.  There is a Gamay Rouge from V. Sattui in St. Helena with it's fruitiness and slight sweetness that would round out those egg rolls perfectly.  Thanks again Lisa, can't wait to see what next year brings for you.  Hope it's all fabulous.

Patty from Patty’s Food is someone I have known for a while.  When we finally met in person at Jean’s blogger brunch, it was like seeing an old friend you have not seen in long time.  We realized we had quite a bit in common and only lived about an hour away.  Patty makes some delicious treats and I can attest to tasting quite few.  She loves her family and just has a wonderful spirit about her.  I was thrilled when she said she was bringing her tasty cheese puffs to the party.  

Here is Patty’s contribution: Mini Goat Cheese Puffs forFrench Fridays with Dorie. I am bringing an icy cold bottle of Russian River Valley J Vintage Brut sparkling wine to Lisa's virtual wine and appetizer party along with a tray of my favorite mini goat cheese puffs.  The J sparkling wine is a blend of Chardonnay, Pinot Noir and Pinot Meunier and I have to say that's it's one of my favorite bottles to bring to a party.  My mini puffs have a small filling inside that includes soft goat's milk cheese with minced fresh herbs-they pair very well with a flute of sparkling wine and are a lovely way to tease the appetite before dining.  Congratulations Lisa on your 4 year blogoversary and I can't wait to see what everyone else brought to the party!

Priscilla from She’s Cookinlives in Southern California but I wished she lived here in the Bay Area.  She finds the BEST restaurants to eat and my mouth waters every time I read her reviews or see what she posts on Facebook.  Priscilla is a very positive and friendly person.  We have yet to meet face to face BUT I know that will happen.  Smile.  Here is Priscilla’s contribution to the party:  "I'm bringing Blini & Caviar - with champagne of course!"

I always love a party - especially one thrown by such a warm and thoughtful person as Lisa! Plus, I wouldn't want to miss toasting to her 4-year milestone and experiencing what is sure to be a delicious spread of appetizers since I have an inkling as to the guest list ;)

To celebrate I'm bringing my favorite Mad Men inspired appetizer because I adore that era of elegant parties and I have a feeling Lisa does to. Blini & Caviar will Wow your guests, but is actually very easy to make. The appetizer-size blini are quick and easy to make, then simply top with a dollop of sour cream and spoonful of caviar, garnish with rosemary, dill, or chives and you're set.

For special occasions I would share a bottle of Veuve Cllicquot Brut Yellow Label - awarded 91 points by Wine Spectator, it evokes flavors of apricot, peach, vanilla pastry and mineral; racy, with a snappy acidity that complements the saltiness of caviar and luscious sour cream perfectly.

My entertaining tip is to read Lisa's blog for her tips :) Be organized, plan ahead, simple dishes made with quality ingredients always shine, and prepare as much in advance as you can so you can enjoy the party and your guests, too. Also, rule #1 - don't make anything complicated that you've never made before. Cheers!

Azmina from Lawyer Loves Lunch has been someone whose blog I have read for many years.  When I read her post years ago talking about her time on Master Chef, I knew she was a talented cook.  After meeting her in person, she a petite and lovely person who is always smiling and her smile is infectious.  During the holidays at our lunch and cookie exchange, she shared some delicious cookies and could certainly sell these, they were that good.  Here is Azmina’s contribution to the party:  Congratulations again on your four year blog'versary! I'm bringing my Crunchy Beef Samosas to your appetizer party. Thanks again for inviting me :) 

These crunchy, savory beef samosas are the perfect appetizer for any party, be it a large bash with your friends or a cozy date night with your significant other. The flavorful beef mixture is neatly tucked in a wonton wrapper pouch and fried so each samosa is perfectly hot and crispy. The samosas are also totally adaptable so if ground beef is not your thing, fear not because they are equally tasty stuffed with a chicken or vegetable filling. Serve the samosas with fresh cilantro chutney, a cool cucumber raita, or as the hubster likes 'em, with a squirt of ketchup. Make a giant batch, pop 'em in your freezer, and fry them up at a moment's notice. With samosas at the ready, you're ready to have a fantastic party anytime! 

Lisa from Ravishing Hunger is someone that I met while taking a cooking class in San Francisco earlier in 2012.  We were paired together to make an Orange and Olive OilCake.  While chopping and mixing, we engaged in conversation and soon learned that she also had a food blog.  What are the odds – right?  She had put it on hold, but I guess the conversation got her energized again and she brought it to life again.  It was fun for me to share what I had learned and sort of be a mentor for her.  Not too mention she is one heck of a nice girl and very interesting to talk too.  Smile.  

Here is Lisa’s contribution to the party: Thanks for including me in your upcoming post! Attached is a photo and a link to one of my favorite appetizers for your Virtual Wine and Appetizer Party: Baked Herb Ricotta and Roasted TomatoCrostini is one of my favorite appetizers to make. This recipe is about taking simple ingredients and turning them into something wonderfully delicious. Ricotta is given a boost by the addition of fresh herbs, lemon, and a bit of heat from the crushed red pepper flakes. I add a few roasted tomatoes on top to give a burst of sweetness. Perfect for spreading on top of crostini and finished with a drizzle of olive oil. This appetizer can be prepared the morning of your party and heated in the oven right before guests arrived.

I would pair this appetizer with a bottle of fruity Pinot Gris keeping in the line with the bright flavors of the herbs and lemon. 

The one entertaining tip that I try to abide by whenever I have guests over to my home is to do as much of the cooking in advance so that I can spend quality time with my guests instead of in the kitchen. Having a host or hostess that isn't stressed about making sure everything is perfect or is stuck in the kitchen all evening makes for guests that are relaxed and feel right at home! All my best, Lisa

Last but certainly not least is Rose from Magpies Recipes to whom gave me inspiration for this Virtual Wine and Appetizer Party – thank you Rose!  I recently met Rose at a holiday lunch and gift exchange with fellow food bloggers that Patty arranged.  Rose has a lovely blog and is a gifted photographer.  She has the most adorable son who I swear is a 35 year old man trapped in a 3 year old body.  He is well poised, encompasses the best manners and is super intelligent.  Just darling!  Here is Rose’s contribution to the party:

So excited about your party! Here is my entry: Melted Brie Balsamic Bruschetta Dip.  My one entertaining tip and something I constantly remind myself to do, is to plan well and get as much done prior to the day of the party so that I am not tired or stressed and am able to enjoy friends and family which is of course the most important part of getting together. I am always looking for quick and easy to make appetizer ideas, and was very happy to have found this dip, which has quickly become my favorite and I see myself making it often. 

This appetizer was inspired from a wonderful picnic in Sonoma. It is very easy, effortless and quick to put together and yet, very flavorful and I think looks elaborate and sophisticated. The warmed, gooey round of Brie cheese topped with fresh, juicy bruschetta is a great combination to dip your baguette, crackers or my personal favorite- garlic bagel chips into. We enjoyed it with a bottle of chilled Gewürztraminer from the nearby Gundlach Bundschu. Have a wonderful year ahead Lisa! Look forward to partying with you again :)  

Since it is also my weekly Friday Night Bites series AND we are having a party AND I love making appetizers, I have a super simple one that I am bringing to the party.  Over the weekend I went to lunch with my restaurant club and we ventured to San Francisco to check out ParkTavern in North Beach.  One word – DIVINE!  We shared a bunch of things but I have to say the Avocado Toast with Lemon, Chili and Sea Salt just sang to me.  I could have eaten four or five more of them, but refrained.  Decided to recreate it for all of you!

Avocado Toast with Chili Flakes and Lemon

Makes 4 (simply double or triple to increase amounts)

2 Slices of whole wheat or similar bread with crusts removed

1 Avocado

Chili flakes

Lemon

Sea Salt

Toast on both sides the crustless whole wheat bread.  Cut the avocado in half lengthwise and remove the pit.  With a sharp knife loosen the avocado half from the shell and lay flat on a cutting board.  Slice thin. 

Spread out the desired amount of thin slices on top of the toasted bread, in two rows worked best.  Next squeeze a bit of lemon on top of the avocado and sprinkle with desired amount of chili flakes.  I removed a lot of the white seeds to reduce the heat and simply have the flake portion.  Next sprinkle with salt and then with a sharp knife cut on the diagonal. 

Wine suggestion: Great to serve with a prosecco, dry Riesling or Sauvignon Blanc.  Enjoy!

Old-Fashioned Apple Crisp with Salted Caramel Drizzle + Annual Team Appreciation Lunch

On Friday I hosted my annual team appreciation lunch.  I believe this is the 10^th annual celebration that I have hosted at my house.  Each year I invite my direct reports to enjoy an afternoon of appetizers, lunch and dessert along with spending time away from the office to simply enjoy each others company.  We have a small gift exchange and I leave my Christmas decorations up for everyone to enjoy.

It is a small way of showing my direct reports how much I appreciate all that they do on a daily basis to have our region hit our budgeted numbers.  We had many reasons to celebrate since 2012 gave us many victories and some challenges.  Our challenges only help us to strive for excellence.

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Left to right: Christine, Me, Jessica, Catrina, Debby, Matt, Amy, Lisa S and Stefanie

When planning my menu, I kept in mind that I work long days and needed to work backwards to get everything accomplished for the luncheon.  That meant planning the menu to be both easy and delicious.  A “list” is my best friend when entertaining.  The one piece of paper includes the menu, the shopping list by store and the timeline to complete everything.  A great tip is to run the event preparation through your head then review the written list to see what steps you are missing.  In addition, always shop a day or two ahead of time, so you can concentrate on preparation.

Speaking of preparation, cut, slice, assemble, toast, pre-cook as many items as possible, so the day of the event you are simply heating, assembling and serving.  One of my employees Christine has worked with me for close to eight years and volunteers to be my helper for assembling and serving the plates to the group.  She is one huge help on the day of the event.  This year, she said to me that she just marvels in watching me get everything together. Smile. I guess we all have our methods of entertaining and after years of mastering my craft, it is rewarding to share with others.

Many of the items on the menu are proven favorites along with being crowd pleasers.  We started with appetizers including:  Watermelon Cubes with Feta, Mint and BasilOlive Oil, Roasted Grape Crostini with Ricotta and Thyme and Mozzarella and Mini Heirloom Spheres with Basil.  After appetizer hour we adjourned to the dining room for the main event.

We started with Kale Salad with Oranges, Almonds and Manchego and Garlic & HoneyVinaigrette. This was the winner of the day.  Half of the team had not experienced kale and were now converts.  Our main course included Baked Garlic Brown Sugar Chicken (blog post coming soon) with Roasted Mini Fingerling Potatoes andHaricot Vert.

The finale to the day was Ina Garten’s famous Old-Fashioned Apple Crisp.  I added my Salted Caramel Drizzle and a scoop of vanilla ice cream to kick it up a few notches.  We returned to the family room to have a bit of fun with the gift exchange.  At first everyone was polite and did not steal gifts, however that quickly changed with the bottle of Chopin PotatoVodka mading an appearance and the stealing began.  All in all a fun day away from the office and great kick off to the weekend.

Old-Fashioned Apple Crisp with Salted Caramel Drizzle

5 Pounds McIntosh or Macoun Apples

Grated zest of 1 orange

Grates zest of 1 lemon

2 Tablespoons freshly squeezed orange juice

2 Tablespoons freshly squeezed lemon juice

¾ Cup granulated sugar

2 teaspoons cinnamon

1 teaspoon ground nutmeg

Topping

1½ Cup flour

¾ Cup sugar

¾ Cup brown sugar, packed

½ teaspoon salt

1 Cup Oatmeal

½ Pound butter, cold

Preheat the oven to 350 degrees.  Butter a 9 by 14 by 2 inch oval baking dish.

Peel, core and cut the apples into large wedges.  Combine the apples with the zests, juices, sugar and spices.  Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.  Scatter evenly over the apples.

Place crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly.  Serve warm with a bit of the salted caramel drizzle and vanilla ice cream if desired.

Recipe slightly altered from here

Salted Caramel Drizzle

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream

2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.