Parmesan Thyme Shortbread + 20 Appetizer Recipes for New Years Eve

Happy, Happy New Year Everyone!  Thank you for following my beloved blog and enjoying my journey with me.  I truly appreciate each and every visit, comment, pin, share, tweet and Google +.  I look forward to a fantastic 2014 and hopefully some fun surprises to share with all of you.

Tonight Hubby and I are enjoying a quiet evening at home – which is simply perfect in my book.  Our two week vacation from our careers has been marvelous, relaxing and simply perfect.  We have spent time entertaining at home, eating well, shopping, catching up on movies and doing some nesting & cleaning around the house.

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Our dinner tonight is Dry Aged Steaks done Au Poivre Stylealong with Pan Roasted Brussels Sprouts.  A special request from hubby was Baked Potatoes with Sour Cream and Chives.  We are breaking out a 1998 Quintessa which we have been saving and will ring in 2014 with something exceptional. You know I love a great appetizer and tonight we are having this light and flaky Parmesan Thyme Shortbread.  They are so incredibly simple to make and if you need a last minute appetizer, this just might do the trick.

If you need some additional ideas, I have included 20 celebrated appetizers that we have enjoyed over the years.  Happy 2014 Everyone!!

Pear & Honey Crostini with Spicy Candied Pistachios

Garlic, Thyme and Parmesan Popcorn

Parmesan Onion Canapés

Shaved Brussels Sprouts Bites

Ultimate Guacamole

Gruyere and CayenneCrackers

Sriracha Popcorn

Fried Mozzarella Balls with Truffle Salt and Red Pepper Sauce

Crab Cakes with Sriracha Aioli

Cauliflower Buffalo Wings

Fig Crostini Trifecta

Jalapeno Cheddar Crackers

Bourbon Cocktail Meatballs

Roasted Tomato Burrata Crostini

Parmesan Pecan Dip

Chili & Lime Pumpkin Seeds

Chutney and Cheese Stuffed Dates

Camembert, Caramelized Onions and Fig Jam Crostini

Bacon White Cheddar Ranch Dip

Mushroom Pizzettas with Reduced Balsamic

Parmesan Thyme Shortbread

1 Stick Butter, room temperature

1 Cup Parmesan, Grated

1 ¼ Cup Flour

¼ teaspoon Pepper

¼ teaspoon Salt

1 Tablespoon Fresh Thyme Leaves

In a medium bowl, add butter and parmesan cheese (3/4 cup) and mix together well.  Reserve ¼ cup for garnishing the top of each shortbread. Next add the salt, pepper and thyme and mix together.  With your hands incorporate the flour into the mixture.  The mixture will be crumbly.

Divide mixture into two parts.  Work the mixture together until it forms what looks like a stick of butter. Repeat with the second half.  Wrap in plastic wrap individually and chill in the refrigerator for one hour until firm.

Preheat oven to 350 degrees.  Lay parchment paper onto a large cookie sheet.  Cut each shortbread into ¼ inch thick slices and lay onto the parchment paper.  Sprinkle a bit of the parmesan cheese onto each one.  Bake for 15 to 20 minutes or until lightly golden brown.  Remove and let cool on a wire rack.  Store in an airtight container for 3 or 4 days.

Cranberry Cocktail Meatballs | Friday Night Bites

Are you looking for that perfect little bite for the holidays?  If so, I think I may have the perfect answer to your question – Cranberry Cocktail Meatballs.  I found this recipe on Dole’s website and decided to give it a go along with kicking it up a tad.  The result was a perfect little bite for a party.  In fact, I served it at our Annual Ornament Exchange last weekend along with enjoying it the night prior for our Friday Night Bites (just made a tad extra).

I have been a busy entertaining bee this holiday season which suits me just fine.  It simply brings joy to my life to entertain for my friends and family – most importantly seeing the reaction on their faces and the large smile that follows.  I always love having a dinner party on the books to plan and look forward to.  Creating the menus and décor let’s my inner Martha escape and my guests are often the recipients of the creativity that gets unleashed.  It simply makes me happy.

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I jammed packed this month with entertaining plans starting with hosting a Food Blogger Brunch and Cookie Exchange a few weeks ago and followed by last weekends Annual Ornament Exchange Party.  Tomorrow a great long time friend is in town from San Diego and I am hosting our Annual Holiday Party at my house – can’t wait!  Next I need to plan my team lunch that I host each year in January for my direct reports – a full 5 course lunch and gift exchange.  I have kept each menu for the last 10 years and do my best to not repeat menus – I guess I should review and plan over my vacation.

Okay, this weeks Friday Night Bites was both simple and sublime.  I added a bit of garlic and fresh cranberries to the recipe which resulted in a terrific bite of goodness.  Hope your holiday season is wonderful and you have much joy in your life!

Cranberry Cocktail Meatballs

1 Large Can of Jellied Cranberry Sauce

2 Cups Barbeque Sauce

¼ Cup Worcestershire Sauce

1 Cup Fresh Cranberries

2 Garlic Cloves, minced

2 Lbs. Frozen Mini Meatballs (Purchased at Trader Joes)

Add cranberry sauce, barbeque sauce and Worcestershire sauce and minced garlic to a large sauce pan.  Cook over medium heat until well combined.  Add fresh cranberries and bring to a boil and then reduce and simmer. Add the meatballs and let cook through for about 30 minutes. Serve and Enjoy!

Traditional Shortbread with White Chocolate, Cranberries and Pistachios

It is almost unimaginable how quick this year flew by and that the holidays have officially arrived.  Oh how I love this time of year.  As of Friday at 5:30pm my vacation has begun.  Did I say how much I love this time of year? Smile.  Hubby has also taken the same timeframe so we can truly enjoy the holidays and won’t need to return to work until January 6^th.  Although we are never 100% on vacation, just need to simply check email and be ready for any urgent requests.  Typically a quiet time of year, but always want to be able to support my team and clients.

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Today is a baking day, which is completely cathartic.  I have a tradition of sharing my baked goodies with friends and neighbors.  It brings me much joy to see their faces light up with excitement and the reactions when they take that first bite.  I have a few recipes in mind to make and this one is a true winner.  I actually received a tin full of them last year from the 2^nd annual Food Blogger Cookie Swap and decided to make them for this year.  Oh how delicious they are and simple to make.

What is your favorite holiday cookie recipe?  If you are looking for inspiration, check out this stunning online magazine from Heidi at Foodie Crush to be completely inspired.  In fact I was honored to have my Holiday Checkerboard Cookies featured.  If you need even more inspiration, click here and here for a round up of the 3^rd Annual Food Blogger Cookie Swap.  Happy Holidays Everyone!!

Traditional Shortbread with White Chocolate, Pistachios and Cranberries 

Makes 1 sheet pan

1 lb (4 sticks) butter, room temperature

1 cup sugar

4 cups flour

One (11 oz) bag of white chocolate chips

Shelled, unsalted roasted pistachios (I get them at Trader Joes)

Dried cranberries

Preheat oven to 350 degrees F.

Cream the butter and sugar with a stand mixer. Add the flour, in two sessions and mix. Put the batter into a sheet pan and use your hands to push it so it covers the entire pan.  Use a knife to flatten the edges and smooth out the batter. Prick the batter (10 x 15 pan) with a fork, all over.  Bake at 350 degrees F for 10 minutes. Reduce the temperature to 300 degrees F and bake for 40 more minutes.

Remove the pan from the oven and let rest for 2 minutes, then cut the cookies. They will be soft but will stay in place.  Cool in the pan.  (Warning: Don’t wait too long to cut the cookies or they will be too hard to cut)

Melt the white chocolate either in the microwave (stirring every 20 seconds) or in a double boiler. Remove the cookies from the pan. Spread one side of each cookie with the melted chocolate. Sprinkle with the pistachios and dried cranberries. Place on a cool pan or rack to allow the chocolate to set.

Smoked Brown Sugar Almonds | Friday Night Bites

A few years ago I made one of the most unique discoveries.  While shopping at the Napa Farmers Market held at Oxbow Public Market, I stumbled upon “The Smoked Olive”.  I soon learned that this award winning couple from Napa created a patent pending process for literally smoking olive oil which infused the earthy smoke flavor right into the oil – the result was spectacular.  Then to push things over the top, they had smoked brown sugar – I know – shut the front door – right?  I can literally eat a spoonful of the brown sugar and be in foodie heaven.  The combination of the rich sweet flavor and the hint of smoke is so over the top divine.  You can find all of their products on their website along with the brown sugar at Sur la Table and the olive oil at Williams Sonoma.  Both products are worth purchasing – trust me.

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Thought I would create a flavored nut recipe utilizing the smoked brown sugar to demonstrate the various uses for this treat.  As I am writing this post, I am nibbling on them and quite frankly I need to move them to another room pronto or else I will finish the bowl.  I made a batch for Friday Night Bites and I know hubby will devour these. The end result is a crunchy, smoky, sweet and ever so delicious snack.

This weekend I am hosting our annual ornament exchange party at my house with all of my college friends and their hubbies – honestly I can’t wait.  I think I might just have to whip up another batch and serve these at the party.  I can guarantee they will be gone swiftly. 

Smoked Brown Sugar Almonds

2 ½ Cup Dry Roasted Almonds, Salted

¼ Cup Smoked Brown Sugar

3 T Butter

1 T Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Salt

Preheat oven to 275 degrees

To a large bowl add butter and olive oil and melt in microwave.  Next add the brown sugar, cumin and salt to the mixture.  Heat for 30 seconds in microwave to begin to melt the sugar.  Remove and add the nuts and mix well.  Spread evenly onto a cookie sheet and cook for 30 minutes at 275 degrees.  Remove from oven and gently toss then return to a 200 degree oven for an additional 30 minutes.  Toss after removing and let cool.  Store in an airtight container for up to 5 days.

Butterscotch and Toffee Shortbread | Food Blogger Brunch & Cookie Swap

It is raining cookies during this time of year. Okay, maybe not literally but ovens around the country are firing on all cylinders.  I can only imagine if you flew low over towns across America, the air would be filled with the sweet scents of holiday cookies.  My house is no exception during this time of year. For the last several weeks, I have been filled with excitement in anticipation for my food blogger brunch and annual cookie exchange.  Granted it is only our 2^nd year, I can confidently say it is an annual event now.

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Last year, we gathered at Wayfair Tavern in San Francisco with bags of cookies in hand and hungry stomachs.  Good times were had by all.  This year, I offered to host the event at my house and felt it would be relaxing along with giving us the opportunity to be leisurely and enjoy each others company.  I have to say, that is exactly how it turned out.  We decided to continue the tradition of from our other blogger events, by having each person contribute a dish for the brunch along with making ½ dozen cookies for each person plus enough to share for dessert.

I must confess when food bloggers gather, there is not a bad dish in the house.  In fact, it is a gastronomical feast and I was in pure foodie heaven.  The conversation was centered around food blogging, food, food blogging and more conversation about food.  What more could a food blogger ask for?  We did diversify the conversation a bit however, the binding topics made for an incredibly fun day.

Let me share with you about the food that was abundant at our brunch.  Patty from Patty’s food brought a delicious Roasted Root Vegetable Salad with Herb Dressing that was perfect for the season. Lisa from Ravishing Hunger shared some divine Italian Marinated Beans, Olives and Herbed Ricotta Stuffed Roasted Red Peppers.  Jean from Lemon and Anchovies brought her famous Pasta Salad with Arugula and Four Herbs which was simply delish.  Liren from Kitchen Confidante created a wonderful Breakfast Frittata that was quite tasty and perfect for brunch.

Gina of SPCookieQueen fame made a stunning Veggie Tart with Carrots, Goat Cheese and Olives that was a feast for the eyes and taste buds. Azmina from Lawyer Loves Lunch shared a lovely appetizer that was spinach, cheese and adorned on a tiny vessel of bread and hard to eat just one – trust me. As for me, I created a cheese plate to start the brunch and then served my Kale Salad that is a consistent crowd pleaser.  For a special treat, I made my Sage and Gruyere Biscuits that were out of this world tasty.  The recipe was highly requested and that simply made me smile.  Will be sharing very soon. Smile.

Once we lingered over brunch and many of us had seconds, we gathered up the platter of cookies along with a cup of hot tea or coffee and sat by the fire to enjoy the fruits of our labor.  I must exclaim that this is one talented group of food bloggers with distinct “super baking powers”.  We discussed that the assortment of cookies was amazing and sampled all of the baking delights.  Let’s just say that when my hubby got home later that afternoon, he was one happy fellow. 

My contribution to the cookie swap was my wonderfulButterscotch and Toffee Shortbread Cookies.  They simply melt in your mouth and the finish from the Fleur de Sel simply elevates it to the next level. 

Butterscotch and Toffee Shortbread 

Makes 40 to 45 cookies

1 Cup Butter, room temperature

½ Cup Powdered Sugar

2 teaspoons Vanilla

1 ¾ Cup Flour

½ Cup Cornstarch

¼ teaspoon Salt

½ Cup Butterscotch chips, chop fairly fine

½ Cup Toffee Bits

Fleur de Sel for sprinkling

Preheat oven to 350 degrees.  Use a non-stick cookie sheet or line with parchment paper.

In a stand mixer, cream together the butter and powdered sugar until light and fluffy.  Add vanilla, salt and cornstarch and mix together.  Next add the flour slowly until incorporated.  Finally add the butterscotch chips and toffee bits and mix until incorporated.  Cover and chill for one hour.

Work the dough in 2 batches.  Roll out on a lightly floured surface and roll to ¼ inch thick. Use flour if needed.  Use a 2 inch round cookie cutter and place onto the baking sheets.  Sprinkle with a bit of the fleur de Sel.  Bake until lightly browned, about 10 to 12 minutes.  Cool on wire racks.

Olive Tapenade Crostini | Friday Night Bites

When it comes to appetizers, simplicity is sublime.  Often the limited number of ingredients combined together creates the most spectacular flavor profiles.  My Olive Tapenade Crostinis are a perfect example of this theory.  Between the salty, savory tapenade and the smoky flavor from the red pepper along with the sweetness from the reduced balsamic on top of a crunchy carbohydrate – this is heaven in a two bite delight.

Hubby and I attended a holiday party last weekend in San Francisco which was rather beige unfortunately, but one that we needed to attend. We had great guests at our table, so the event was several shades more enticing.  With any type of mass catering, sometimes the finesse of tasty food is lost in production and as hard as they tried, it was a lack luster attempt.  Perhaps because I have such an affinity for food, I am being a bit too critical and I am sure others were thrilled and I am hapy for them.  Be that as it may, there was one bright light shining at the event and it was on the appetizer portion of this party - thus my inspiration for this week’s Friday Night Bites.  I always try to find the positive in any situation.

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My positive was this delightful little two bite Crostini filled with salty tapenade, mozzarella and roasted red bell pepper.  I added the reduced balsamic and a garlic rubbed Crostini.  This can’t be more simple to make and will WOW your guests.  This is a perfect appetizer to bring for any holiday party or enjoy on New Years Eve with a chilled glass of your favorite bubbly.  Cheers!

Olive Tapenade Crostini

1 ½ C. Kalamata olives, pitted
3 T. Capers
2 Garlic cloves
1 t. Anchovy paste
1 T. Flat leaf parsley, finely chopped
4 T. Olive oil
Salt and pepper to taste

Baguette + olive oil for brushing + fresh garlic for rubbing each crostini

In a food processor add all of the ingredients, except olive oil and pulse until a course puree. Add the olive oil and pulse again until the mixture is blended. 

Toppings:

Small mozzarella balls, cut in half

Roasted Red Pepper Slices

Reduced Balsamic Vinegar

Slice the baguette into thin slices and brush both sides with olive oil. Place onto a cookie sheet and bake at 350 for about 3 to 4 minutes per side or until golden brown. Remove from oven and rub with a fresh garlic clove, then let cool. Spread each one with the olive tapenade then top with a half of small mozzarella ball and slice of roasted red pepper. 

To make the reduced balsamic, add ½ cup of balsamic vinegar to a small skillet and cook on medium heat until reduced and thick.  Let cool then drizzle on top of each Crostini.

***Note:  This is a loose recipe.  The tapenade should make at least 36 crostinis then use 18 mozzarella balls cut in half and purchase the roasted red peppers from the grocery store.

Jeweled Ornament Sugar Cookies | 3rd Annual Great Food Blogger Cookie Swap

Happy Holidays Everyone!  Honestly it is hard to fathom that it is already that time of the year.  For me baking cookies during this time of year is a natural activity and brings such joy to see the looks and reactions to folks faces when they receive them.  Speaking of cookies, it is time for the 3rd Annual Great Food Blogger Cookie Swap.  I have been excited to be participate for since the inception and we are able to part of giving back by supporting a national non-profit called Cookies for Kid’s Cancer through simply being involved in the great cookie swap. I can’t think of a better event than one that involves delicious cookies and being able to help others.  To learn more about particpating in the event for 2014, simply click here.

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Each year, I ponder the ever important question – “What cookie will I make for this year’s swap?”  The first year I made Chocolate Dipped Gingerbread Biscotti’s and last year I went over the top to create Holiday Checkerboard Cookies, so I knew the bar was high for 2013.  Luckily, the idea for my Jeweled Ornament Sugar Cookies came to me in early November while shopping at Williams Sonoma.  They sell the most beautiful jewel colored sanding sugars and just begged to be adorned a top some delicious sugar cookies. 

My next quest was to hunt down the perfect ornament cookie cutter which proved to be a bit more challenging than anticipated.  I had a certain ornament shape in mind and simply could not locate it – darn – don’t you hate it when something you picture in your mind, just simply doesn’t exist?  I did however; find a close second which proved to work out beautifully.  Now that I am not looking, I will probably find the one I envisioned. Smile.

My matches were sent to me and I was quite thrilled to send them my creations.  I only wish that I could have been a fly on the wall to see their reactions.  I can only hope that they were thrilled and enjoyed them to pieces.  In fact, I wanted to add a bit of personalization to each box, so I adorned a 13^th cookie with each of their first initials to make the presentation even that more special.  I had the pleasure of sharing my baked delights with Nicole from 350 Preheat, Ashley from Cookin’ in Heels and Shannafrom Pineapple and Coconut.  All lovely blogs and when you have a few minutes; be sure to check them out.  I know I want to see what cookies they made and sent.

Speaking of special, were the 3 dozen cookies that were sent to me.  First to arrive was from Erica from Sun and Good Eats.  She sent these extremely tasty Caramel and Pretzel Chocolate Chip Cookies – they simply melted in your mouth and I need to make some soon.  Second to show up at my office were Pepparkokor Cookies which are traditional Swedish Ginger Cookies from Amanda from Amanda K by the Bay.  They were simply addictive that I found myself eating one after another until I thought I better put the lid on the container and share with hubby.  Last but certainly not least a large tin of traditional Gingerbread Men Cookies arrived and were from Jenn from Not Starving Yet.  My office thanks Jenn since they devoured the entire tin and were quite happy.

I am excited to be featured in the latest edition Foodie Crush Magazine from Heidi. I have long admired her creative prowess and to be part of it is a true thrill!  Please click here to see this beautiful publication.  I want to sincerely wish all of my readers the most joyous holiday season that is filled with great food, fun, family, friends and health! Huge Smile!

Jeweled Ornament Sugar Cookies

Makes approximately 3 Dozen

1 cup unsalted butter, softened
3/4 cup sugar
1 egg
3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. almond extract

Beat the butter until softened, add sugar, egg, flour, salt and almond extract and mix until combined. Chill dough for 1-2 hours. Roll the dough out onto a floured surface until it is 1/4-inch thick. Use ornament shaped cookie cutters (mine were about 3 inches) to cut out the dough and place the cookies 2-inches apart onto cookie sheets lined with parchment or silpats. 

Bake in a 375 degree F oven for 7-9 minutes.

Royal Icing

1 pounds confectioners' sugar
1/3 cup water, plus more if needed
1/4 cup plus 1 tablespoon meringue powder 
Gel-paste food coloring (optional)

Beat sugar, water, and meringue powder with a mixer on low speed until smooth. (If icing is too thick, slowly add more water, beating to desired consistency. If icing is too thin, continue beating for 2 to 3 minutes more.) Add food coloring if desired - a drop at a time, until desired color is reached; if making more than 1 color, divide icing and work in batches. Icing can be refrigerated for up to 1 week. 

Use a round tip to pipe along the edges then fill in with royal icing and smooth with a knife if needed.  Sprinkle with desired candy sprinkles.  Mine were from Williams Sonoma.

Chive & Parmesan Popcorn | Friday Night Bites

We are experiencing a bitter cold snap here in the Bay Area.  Our temperatures are on par with New York and Chicago at this time of the year.  We are expected to dip into the high 20’s tonight and for the next few nights – for us Bay Area folks - that is cold.  Our heater is running along with our fireplace and the blankets are abounding while we watch television.  It sort of cozy to have these low temperatures and just sets the stage for snuggling and enjoying comfort foods.  Not great for the waistline, but a few days won’t be that big of a deal.

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Speaking of comfort food, popcorn is one of those comfort foods for me.  It reminds me of my childhood when my Mom would take out the yellow cast iron pot and create popcorn magic.  It was always white popcorn versus yellow and to this day, I am forever spoiled with the delicate white kernels.   Although I will pop a bag in the microwave every once in a while; the stovetop version can’t be beat.  There is something memorable and special about making it the way my mom does.

Who says popcorn has to be associated with watching a movie – I don’t.  It can be kicked up several levels by adding various flavor enhancers and elevating it to that gourmet level.  That is exactly what I did by adding a chive infused butter and freshly grated parmesan.  It is rich, flavorful and incredibly satisfying.  If you serve it with some Prosecco or Champagne, then you have created an ordinary snack food to an extraordinary appetizer.

This is our Friday Night Bite for this week and I can hardly wait to make it for hubby and I to enjoy while unwinding from the long work week.  I have to say that we are incredibly excited for December 20^thto arrive – that means our 2 week holiday vacation or should I say stay-cation begins.  I love this time of year!

Chive & Parmesan Popcorn

6 T. Salted Butter
3 T. Canola or Vegetable Oil
1/2 C. White Popcorn Kernels
1/2 C. finely grated parmesan cheese

1/3 Cup Chives + 1 Tablespoon, fine dice
Sea salt to taste

In a sauce pan, melt the butter then add the chives and let the flavors meld together for about 10 minutes with the heat off.

You’ll need a large heavy-bottomed pot with lid. Heat oil over medium heat with 2 or 3 popcorn kernels. Once the kernels begin to pop, cover with a lid.  Shake periodically so the kernels do not burn.  Once you stop hearing popping, take off the heat.  Add to a large brown paper bag.  Best to double the paper bags to allow for the oil to absorb and not come through.

Drizzle the chive butter over all of the popcorn once in the brown bag and shake well.  Next add the parmesan cheese and shake well.  Taste and then add salt and shake well, until it reaches the desired taste levels you are looking for.  Next add one tablespoon of fresh chives. With the salted butter and parmesan cheese, you may not need to add too much salt.