10 Great Appetizer Recipes for New Years Eve 2014

As the familiar saying goes - when one chapter closes another opens. It is much like a year coming to a close in the anticipation of the New Year.  As we get closer to saying goodbye to 2014, we look forward to welcoming 2015. This time of year is a time to reflect on what accomplishments, goals and dreams were made into reality.  It is a time to be thankful, grateful and hopeful for what is to come.  It is a time to renew goals and dreams for the future.  It is a time to be with family and friends and to celebrate the moments with the people who mean the most to you.

Click "Read More" below to continue post

With most celebrations, it involves food and wine or adult libations.  Since New Years Eve is only days away, I wanted to share with all of you, my faithful readers some of my favorite appetizers.  Hopefully you have already have plans for New Years Eve – whether it is an intimate night in with the one you love or a fun filled cocktail party at your home or a friends house, I have some great appetizer ideas for you.

Here is a collection of my 10 favorite appetizers I have made over the last year.  If you are in the mood for some herbaceous nuts or savory Crostini or hearty meatballs, there is something for every person’s palate.  I want to wish each and everyone of you ALL THE BEST for 2015 and may it be a year filled with spending quality time with family and friends, great health, tasty food and divine wines!

Bourbon Apricot Meatballs

Roasted Shallot Dip

Brussels Sprouts and Smoked Onions on Cheddar Crostini

Pecans with Rosemary, Honey and Smoked Salt

Tomato, Corn and Avocado Bruschetta

Apple, Gorgonzola and Pecan Salad on Endive Leaves

White Cheddar Olive Poppers

Smashed Pea and Ricotta Crostini

Fig and Honey Infused Goat Cheese Bites

English Pea and Bacon Crostini

Cranberry and Orange Shortbread Cookies | Great Food Blogger Cookie Swap 2014

If you are a regular reader of my blog, you know that I absolutely LOVE making appetizers, hence the weekly series – Friday Night Bites was born.  Next to appetizers, is making cookies.  They are a one to three bite delight that simply makes your mouth sing and puts a smile on anyone’s face.  With my love of cookies, I was elated to learn that the 4^th annual “Great Food Blogger Cookie Swap2014” was taking place.  I immediately got signed up and anxiously waited for my three matches to arrive in my email.  The next question was – what type of cookie would I send this year. Here is what I sent in 2011, 2012 and 2013. 

Click "Read More" below to continue post

Several weeks ago, I attended my monthly book club dinner.  Each month or so, we alternate houses and the host will make dinner and dessert for everyone while we discuss the book.  Yes, we really do discuss the book. Smile.  In fact, we read Gone Girl several years ago and now it is a movie and we also read Unbroken, which is coming soon to a theater near you. By the way, I loved Unbroken and would highly recommend reading prior to the movie arriving.  With the last book club, our host Alex made the most divine Cranberry and Orange Shortbread Cookies.  They simply screamed holiday and I almost could not stop eating them – they were that good.  I knew – that would be my cookie for this years swap.  Like Alex, I substituted the dried cranberry for fresh and kicked up the orange zest.  The original recipe can be found here.

Here is the package that I sent to my three matches - Dianna from The Kitchen Prep, Kristen from Bourbon and Honey and Kaylin from Keep It Simple Sweetie

I was excited to receive my first dozen cookies and they were a divine Tangerine Butter Cookie from Matthew at Plating Pixels.  He actually is another Bay Area blogger and his cookies simply melted in your mouth.  Next to arrive at my office was a dozen darling little Iced Gingerbread Men from Kimberly at Bake Love Give.  Kimberly actually lives in my very own city – what cool thing to meet a neighbor blogger virtually.  These little gingerbread were incredibly tasty and looked like they came from a professional bakery.  Last but not least, was a dozen Flourless Peanut Butter Chocolate Cookies from Megan at The Housewife in Training Files.  They were light and tasty bites of goodness.  My office absolutely devoured them.

Each year Lindsay from Love and Olive Oil and Julie from The Little Kitchen host the Great Food Blogger Cookie Swap.  They create a lot of buzz and fun along with raising money for a great cause.  This year they partnered with Cookies for Kid’s Cancer which is a non-profit organization committed to funding new therapies used in the fight against pediatric cancer.  Last year they were highlighted in the online magazine from Heidi from Foodiecrush.  In fact, I had my very own HolidayCheckerboard Cookies highlighted in the magazine. 

There were almost 700 participants in this years cookie swap.  Check out Lindsey and Julie’s blogs in the next several days to see links to ALL of the recipes.  Happy Holidays Everyone!

Cranberry Orange Shortbread Cookies

Makes 4 dozen

2 Sticks butter, room temperature

½ Cup + 4 Tablespoons Powdered Sugar

3 teaspoon Vanilla

2 Tablespoons Grated Orange Zest

½ Cup Fresh Cranberries, chopped well (Can use dried cranberries instead)

2 Cup Flour ¼ teaspoon Baking Powder

2 pinches of salt

In a stand mixer, cream the butter well until smooth and creamy.  Add the powdered sugar slowly until incorporated.  Add the vanilla, orange zest and salt and mix well.  Add the flour and baking powder slowly until well incorporated.  Slowly add the fresh cranberries and mix quickly.

Form dough into 2 logs, about 1 ½ inches in diameter.  Wrap in parchment or plastic wrap and chill for at least one hour.  When you are ready to bake, preheat oven to 350 degrees.  Remove plastic wrap or parchment paper.  Slice ½ inch rounds and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden brown, about 12 minutes and let cool.  Store in an airtight container.

Ginger Snap Cookies | Blogger C.L.U.E. Society

Happy Holidays everyone!  Can you even believe that the holidays are actually here?  I am still in a bit of shock that time just zips by so quickly.  Hubby and I love this time of year.  Our house is all decorated and we simply enjoy sitting by the tree with a glass of wine.  One thing about us is that I like the white lights and hubby enjoys the colored lights.  If you have the same situation in your house, I have the perfect solution for you.  We have a tree that has dual colored lights – at the simple click of a switch can be white lights and then touch it again and we have colored lights.

Click "Read More" below to continue post

It is month number two for the Blogger C.L.U.E. Society and I am excited to have been assigned to Susan from Create Amazing Meals.  The Blogger C.L.U.E. Society is somewhat of a secret society for food bloggers.  We are set up with another food blogger and have to sift through their blog to find a recipe that fits the monthly challenge.  For December, it was to choose a recipe that your Grandmother would have made. I chose her Ginger Snaps.  Susan loves to cook, travel and frequent the weekly farmer's markets.  I can sense that she is fun to be around and simply loves life - you get that sense from her blog.

My grandmother passed away in 1996 and I loved her dearly.  I have a chocolate chip cookie recipe that has been passed down that I still make to this day that was from her.  These Ginger Snap cookies would have been right in her wheelhouse.  I added the candied ginger which kicked up the flavor ten fold. Thank you Susan for a great recipe!

Ginger Snap Cookies

2 teaspoon Ground Ginger
½ teaspoon Ground Cloves
½ teaspoon Ground Cinnamon
½ teaspoon Ground Cardamom
3 ½ Cups Flour
1 Tablespoon Baking Soda
½ teaspoon Pepper
10 Tablespoon Butter, Room Temperature
1 Cup Sugar
½ Cup Brown Sugar
2 Eggs
½ Cup Molasses
1 Cup Candied Ginger

Preheat oven to 350 degrees.

Toast the spices in medium pan for 2 to 3 minutes and let cool.  In a large bowl add the spices, baking soda, flour, salt and pepper and mix.  Set aside.

In a stand mixer, add the butter and beat until fluffy.  Add the white and brown sugar and mix well.  Add one egg at a time until incorporated.  Next add the molasses and mix well.  Slowly incorporate the flour mixture until incorporated.  Add the candied ginger and mix.

Use a small ice cream scoop and place onto baking sheet with at least 2 inches apart.  Bake for 10 to 12 minutes.  Cool on a baking rack.

Liz from That Skinny Chick Can Bake

Kate from Kate is Cooking

Christiane from Taking on Magazines

Debra from Eliot's Eats

Lisa from  Authentic Suburban Gourmet

Ramona from Curry and Comfort

Janet from From Cupcakes to Caviar

Christy from Culinary Diva

Alice from A Mama, Baby & Shar-pei in the Kitchen

Azmina from Lawyer Loves Lunch

Kelli from Kelli's Kitchen

Kim from Liv Life

Susan from Create Amazing Meals

Aly from Cooking in Stilettos

Lea Ann from Cooking on the Ranch

Kathy from Bakeaway with Me

Anna from Anna Dishes

Stacy from Food Lust People Love

Wendy from A Day in the Life On a Farm

Jean from Lemons and Anchovies

Port Plumped Cranberry, Baby Kale & Shaved Brussels Sprout Salad with Maple Vinaigrette + DOLE's Healthy Salads and Sides

Time whirls by.  It seems as though we were just putting away our Christmas decorations and yet in just a few days, we will be putting them back up again.  Hubby and I absolutely love this time of year and do our best to make the most of it.  As my hubby always says, the official start to the holiday season is his birthday which is October 9^th.  Although it seems a bit early for the official holiday season, it makes him smile from ear to ear, so in our house that is the “official” start to the holiday season.

Click "Read More" below to continue post

Halloween comes and goes like a blink of the eye, and then there is Thanksgiving.  This is a special holiday in that it is a time to gather with family and friends to reflect on what we are thankful for and spend time with loved ones.  I am thankful each day for my hubby, family, friends, health, career and waking up each day knowing that can hopefully make a difference in someone’s life with doing a kind deed, sharing a fun recipe, making someone smile, assisting with their career or just a general act of kindness.

My mother always taught us growing up that it is easier to be positive than negative – she was absolutely right.  I choose to live my life with the philosophy that the glass is always full, not even just half full.  I am not a Pollyanna, but I do think if we were all a bit kinder to one another, our world would be a better place.

Speaking of a better place, do you have your Thanksgiving Day menu all planned?  Like many folks, we have our traditional dishes we serve on Thanksgiving but are you the type of person that may mix it up year after year.  I certainly am.  Don’t hear me wrong, my Mom makes some extremely tasty dishes that have graced our table for years and it would not quite be the same if they were not there.  However, I do like to bring a new dish or two over to their house each year.

The folks at DOLE reached out to me to ask me if I could create a healthy Thanksgiving recipe using Dole Salads.  I am a huge fan of Dole Salads and have partnered with them on many occasions. For some reason my recipe came to me within minutes of reading the emailed request.  I am fanatical about baby Kale and Brussels sprouts, both of which are products distributed by Dole and I can personally attest to the outstanding quality that Dole has.

Something I have been doing with my holiday salads for years is plumping up dried cranberries in a bit of Port.  The flavor is enhanced and the sense of extra umami is added to the dish. Another key to a tasty salad is to have some crunch, sweet and savory components and lots of texture.  I believe this salad gives you all of that and even more.  It is the epitome of the fall season all on one platter.  I hope that each of you have a blissful, relaxing and tasty Thanksgiving with your family and friends!

Port Plumped Cranberry, Baby Kale & Shaved BrusselsSprout Salad with Maple Vinaigrette

Serves 4

1 Cup Dried Cranberries

½ Cup Port

2 Cups Shaved Brussels Sprouts

2 Cups Tuscan Kale (tightly packed)

2 Cups DOLE Baby Kale (tightly packed)

2 Persimmons, Diced (2 cups)

½ Cup Pumpkin Seeds

1/3 Cup Pomegranate Seeds

To prepare the port plumped cranberries, add the port and dried cranberries to a small sauce pan.  Heat on high until it begins to boil, and then reduce to low heat until almost all of the liquid has disappeared.  Remove from the heat and let cool.

In a large bowl, add the port plumped cranberries, shaved Brussels sprouts, Tuscan and baby kale and toss with the maple vinaigrette.  Next add in most of the persimmon, pumpkins seeds and pomegranate seeds.  Reserve a bit of the persimmon, pumpkin seeds and pomegranate seeds to adorn the top of the salad.

Maple Vinaigrette

½ Cup Olive Oil

1 ½ teaspoon DijonMustard

1 Tablespoon Maple Syrup

2 Tablespoon White Balsamic Vinegar or ChampagneVinegar

Dash of salt and pepper

Add all ingredients to a jar fitted with a lid.  Shake vigorously until all combined.  Let sit for at least 30 minutes to develop flavors.

For more healthy recipes, try Dole’ holiday salads and side dishes:

Roast Turkey Salad with Cranberry Vinaigrette

Make next-day magic with holiday leftovers.  Roast turkey and Brussels sprouts are tossed with grilled Poblano peppers for an infusion of flavor and heat.  Dress with cranberry vinaigrette, and garnish with walnuts and pumpkins seeds.

Vegetable and Kale Au Gratin

Here's a savory dish that will warm your holiday table.  Our version of the classic au gratin adds DOLE Power Up Greens Baby Kale for a contemporary twist.  With layers of butternut squash, sweet potato, carrots, parsnips and Brussels sprouts, each bit bursts with fall flavors. Best when served right from the oven.

Caramelized Pear, Roasted Tomato and Lentil Salad

This fresh fall salad combines the natural sweetness of caramelized pear and roasted tomato, with earthy lentils and tender butter lettuce.  Finished with lemon zest, olive oil and balsamic vinegar, this elegant salad lends a lighter side to holiday meals.

Butternut Squash with Eggplant-Pomegranate Sauce

This salad is a celebration of fall vegetables.  Roasting the butternut squash and eggplant reveals ambrosial flavors that are enhanced by fresh, leafy romaine and tangy pomegranate.  Serve this as a hearty side or a vegetarian main.

Disclosure:  This post was sponsored by DOLE Salads and compensation was given to me.  All opinions are, as always, are my own.  Sponsored posts such as these help behind the scenes at Authentic Suburban Gourmet.  Thank you for visiting and making my blog part of your day.

Roasted Carrot Soup Shooters | Secret Recipe Club

Can you believe the holidays are around the corner?  I can’t.  It seems as though hubby and I were just putting the Christmas decorations away and in about 10 days we will be putting them back up. This time of year always makes me smile.  It is a time to be with family and friends, go to and throw a few parties, enjoy the hustle and bustle of the shopping malls and for me have time off from work.

Click "read more" to continue post

It is also time for the Secret Recipe Club.  This month I received Canela Kitchen and is published by Gloria who lives in Santiago, Chili.  She loves sharing her recipes in both English and Spanish and loves baking and is a teacher. Gloria has an extensive selection of tasty recipes.  With the weather in the Bay Area becoming a bit chillier, but nothing like the artic chill that is hitting the majority of the United States, I thought soup would be a logical choice.  I soon found her Roasted Carrot Soup and knew that would be my choice for this month.

The recipe was straightforward yet had great additions like fresh ginger and cayenne added.  Of course, I wanted to make this recipe my own and put my spin forward.  The first thing I did was making it into “soup shooters” and thought it would be perfect for a dinner party I am throwing in a few weeks.  I did not sauté the shallots but rather just added to the soup.  The last thing I did was to add a fun garnish to the top of each shooter – a dollop of crème Fraiche, drizzle of maple syrup and a few toasted pecans.  The end result was the columniation fall season in a shot glass. 

Roasted Carrot Soup Shooters

Makes 12 to 14 Shooters

3 Cups Chopped Carrots

2 Tablespoon Olive Oil

Pinch Cayenne Pepper

½ teaspoon Salt

3 large Shallots, peeled and finely chopped

2 Cloves Garlic, minced

2 teaspoon Fresh Thyme Leaves

4 Cups Chicken Stock

1 Cup Water

1 Tablespoon Fresh Ginger, peeled and minced

Garnish

Crème Fraiche

Maple Syrup

Toasted Pecan Pieces

Preheat oven to 425 degrees.

In a large baking pan, spread the carrots and toss with the 2 tablespoons of olive oil.  Sprinkle the pinch of cayenne pepper and salt over the carrots.  Roast for 25 to 35 minutes or until tender but not burned.  Remove and let cool.

Use a medium pot and add the carrots, shallots, thyme, chicken stock, water and ginger.  Bring to boil then reduce and simmer for 30 minutes.  Once the carrots are tender, use a hand blender to puree the mixture until smooth.  Serve each shooter with a small dollop of crème Fraiche, then a drizzle of maple syrup and top with a few small pieces of pecans.  Serve on tray for your guests to enjoy!

   

    http://new.inlinkz.com/luwpview.php?id=454464" title="click to view in an external page.">An InLinkz Link-up

   

   

   

    

   

   

Onion Biscuits | Blogger C.L.U.E. Society

I believe Colonel Mustard did it in the dining room with a candle stick. Do you love the game CLUE?  I grew up playing this imaginative board game that produced many outcomes based on the roll of the dice and the order of pulling cards.  Much like this classic game, the food blogging world is taking a spin on the concept for a brand new online cooking club called – Blogger C.L.U.E. Society.

Click "Read More" below to continue post

It is somewhat of a surreptitious society for food bloggers that involves secrecy, fun, challenges and playing the game well with our fellow members.  Each month there is a theme and you must dig through your assigned blog to find a recipe you want to duplicate and must keep it secret for an entire month until the second Wednesday of each month when the grand reveal happens.  For our inaugural post to kick off the Blogger CL.U.E. Society we were challenged to find a recipe that we want to serve for Thanksgiving.

I was thrilled to receive Christy Majors blog called Confessions of a Culinary Diva.  She is food and wine enthusiast who loves the Cooking Channel and reading cookbooks – she is my kind of gal. Christy loves to travel and share her love of food and wine on her blog but is a banker by day.  She has a ton of delicious recipes to choose from and I have to admit I jumped on her blog several times before making a decision.  I simply swoon for a great biscuit and when I came across St. Germaine des pres Onion Biscuits, I knew I had my recipe secured AND a side for Thanksgiving.

I actually had to dig a bit for the recipe, since it was a French Fridays with Dorie challenge but after a quick Google search, that recipe was mine.  I guess I took the “CLUE” portion literally this month.  After making the recipe, I made a few tweeks and the end result was pure buttery goodness with a hint of caramelized onions.  In a word – divine!  Thank you Christy for the inspiration and the great recipe to have for this upcoming Thanksgiving!

Onion Biscuits

Makes 12

Preheat oven to 425 degrees.

7 Tablespoons Butter

1 Small onion, 1 Cup finely diced onions

2 Cups Flour

1 Tablespoon Baking Powder

2 teaspoons Sugar

½ teaspoon Salt

½ Cup Milk + 2 tablespoons for brushing on top

In a skillet, add 1 tablespoon butter and melt over medium heat.  Next add the diced onions and sauté until lightly golden brown.  Remove from heat and cool down in the refrigerator.

In a large bowl, add the flour, salt, sugar and baking powder.  Stir until combined.  Next dice the 6 tablespoons of butter in to small cubes and add to the dry ingredients.  Using your fingers, break up the butter into very small pieces.  Add the chilled sautéed onions and mix.  Add the milk and using your hands, bring the mixture together until it forms a ball.

Line a baking sheet with parchment and put the ball of dough.  Press down the dough until it forms a square that is about one inch high.  Use a sharp knife the cut the dough into 12 squares.  Place each square about 2 inches apart and lightly brush the top of each one with the milk.

Bake for 15 minutes or until lightly golden brown.  Enjoy!

Check out the other Blogger C.L.U.E. Society member's posts:

Liz from That Skinny Chick Can Bake
Kate from Kate is Cooking        

Christiane from The Mom Chef        
Debra from Eliots Eats        
Lisa from Authentic Suburban Gourmet     
Ramona from Curry and Comfort
Janet from From Cupcakes to Caviar
Christy from Culinary Diva        
Alice from A Mama Baby and Shar-pei in the Kitchen     
Azmina from Lawyer Loves Lunch    
Kelli from Kellis Kitchen  
Kim from Liv Life   
Susan from Create Amazing Meals
Aly from Cooking in Stilettos
Lea Ann from Cooking on the Ranch      
Kathy from Bakeaway With Me        
Anna from Anna Dishes       
Stacy from Food Lust People Love   

Bourbon Apricot Meatballs | Friday Night Bites

Happy Halloween Everyone!  I made the most amazing meatballs a few weeks ago and have been super excited to share them with all of you.  If I am being completely honest, I ate 3 or 4 meatballs right out of the pan as I pulled them from the oven – they were simple divine on their own.  Now comes the Bourbon Apricot sauce and they soon go to the top of the scale.  They will be my “go to” appetizer for the upcoming holiday season.

Click "Read More" below to continue post

The secret I have found for making meatballs that rock the world is white bread soaked in milk plus some parmesan cheese.  The combination adds moisture, richness and an umami quality.  They are actually really simple to make and you will probably never go back to purchasing the frozen meatballs at your local grocery store again.  The extra time commitment is well worth it – trust me.

With November literally around the corner, it is time to think about booking out this season’s holiday events.  We already have two parties cemented on our calendar for season with a few more to be confirmed. I love this time of year with the cooler temperatures, rainy days, the stores are decorated for the holidays and all of the holiday favorites are being cooked and baked.  What do you love about the holiday season?

Bourbon Apricot Meatballs

Makes about 36 meatballs

Meatballs

½ Lb. Ground Pork

½ Lb. Ground Beef

5 Cloves Garlic

1 Small Onion, diced

2 Tablespoons Olive Oil

2 Slices White Bread, crusts removed

2 Tablespoons Milk

¼ Cup Flat Leaf Parsley, minced

½ teaspoon Salt

½ teaspoon Pepper

1/3 Cup Grated Parmesan

In a small bowl add the milk and small torn pieces of the white bread and let sit.  In a small pan add the olive oil and onions & garlice and sauté over medium heat for 5 to 10 minutes or until soft and translucent.  Remove from the heat.

In a large bowl, add the pork, ground beef, sautéed onion & garlic, soaked bread in milk, parsley, salt, pepper, flat leaf parsley and parmesan cheese.  Mix well together with your hands until all ingredients are incorporated.  Use a spoon to scoop out 1 tablespoon of the meat mixture and form into a ball.  Add to a large skillet with a bit of olive oil on the bottom.  When the pan is full of meatballs, cook on the stove until each side is browned then place into a preheated 350 degree oven for another 20 to 25 minutes or until completely cooked.

Bourbon Apricot Sauce

2 Tablespoon Butter

1 Medium Onion, diced

2 Medium Cloves Garlic, finely chopped

1 Cup Apricot Preserves

1 Cup Chili Sauce

½ Cup + 1 Tablespoon Bourbon

1/3 Cup Cider Vinegar

¼ Cup Packed Brown Sugar

2 Tablespoon Worcestershire Sauce

2 Tablespoon Spicy Brown Mustard

½ Medium Jalapeno, finely diced

Melt the butter in a medium sauce pan over medium heat.  Add the onion and cook, stirring occasionally, until golden brown.  Add the garlic and cook until fragrant, about 1 minute.  Stir in the preserves, chili sauce, ½ cup bourbon, the vinegar, brown sugar, Worcestershire sauce, mustard and jalapeno and bring to a simmer.  Lower the heat to low and simmer while stirring often.  It should reduce to 3 cups after 20 minutes.  Stir in the remaining 1 tablespoon of Bourbon and remove from the heat.  Add the meatballs and serve.

Baby Heirloom Tomato and Bread Salad

Last weekend at the farmer’s market I found indigo rose tomatoes.  I was instantly taken by the brilliance of the red with a dark purple hue that was magical to view.  I went to my monthly Restaurant Club lunch with my friends and enjoyed Haven.  Their biscuits with honey butter were to die for.  After our delicious lunch we gravitated to the farmer’s market that happens each Sunday at Jack London Square.  One of the farmers I visited has a vast array of baby tomatoes from yellow to green to the traditional heirloom baby tomatoes but the indigo rose really caught my eye.

Click "Read More" below to continue post

After bringing these home and rinsing them off, I pondered for a few minutes what inventive dish I would make with these.  I looked over on the other side of my kitchen and half a baguette remained from Friday Night Bites.  All of a sudden the vision of a panzanella salad brushed past my eyes.  I wanted to simplify it and highlight the star of the salad – these stunning farmers’ market tomatoes.

Hubby and I enjoyed this salad with a chilled glass of Vermentino and were in heaven.  The tang from the mustard in the dressing to the crunch of the handmade croutons to the beautiful farmers market tomatoes, this was a heavenly salad.  A must make again soon before the tomatoes are not longer full of flavor.  I must admit that living in Northern California we are spoiled by the abundance of terrific produce and I never take it for granted. 

 Baby Heirloom Tomato and Bread Salad

4 Cups – Croutons (used a baguette)

1/3 Cup Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Seasoned Salt

4 Cups, Baby Tomatoes, cut in half

½ Cup Basil leaves, torn

Pre-heat oven to 350 degrees.  In a large bowl add the one cubes of baguette and drizzle the olive oil and toss really well.  Sprinkle with garlic powder and seasoned salt.  Toss really well. Spread onto a baking sheet and cook for 12 to 14 minutes.  Remove and let cool.

To assemble salad, add the croutons and tomatoes to a large bowl.  Add the dressing and toss really well. Sprinkle the torn basil leaves on top and serve.

Dressing

½ Cup Olive Oil

¼ Cup Champagne Vinegar

1 Tablespoon DijonMustard

½ teaspoon Garlic Powder

¼ teaspoon Salt

½ teaspoon Pepper

Add all ingredients to a jar with a lid and shake well.  Let sit for 30 minutes.

Fig & Honey Infused Goat Cheese Bites | Friday Night Bites

I found the last vestige of figs at the farmer’s market this past weekend.  I could not believe my luck and the farmer was actually shocked that she squeezed out one more lot of these divine figs.  This is the only place I can find these luscious and brightly colored figs. The flavor is amazing along with the vibrant pink tones of the insides.  I knew that I had to pay homage to the almighty fig.

Click "Read More" below to continue post

Some natural pairings with the fig in my house are honey and reduced balsamic vinegar.  I thought why not create a fancy little bite that incorporated both.  The tanginess of the goat cheese along with the sweetness of the honey and reduced balsamic is a perfect pairing.  Now just add a glass of sparkling goodness and you have the making of a great kick off appetizer for the weekend or as like to call them – Friday Night Bites!

I so wish that figs were a year round fruit, but to my dismay, it is a limited offering.  I was going to make more of my Balsamic Fig Jam but I realized that I still have close to 40 jars I canned last year.  Next year, I will can like crazy.  What is your favorite recipe to use with Figs?

Fig & Honey Infused Goat Cheese Bites

Makes 16

5 oz. Goat Cheese

2 teaspoon Honey

1 teaspoon heavy cream

16 Filo dough tarts

4 Figs, cut into quarters

½ Cup Balsamic Vinegar

In a bowl add the goat cheese, cream and honey.  Cream together until smooth.  Add to a piping bag or a small sandwich bag with a corner cut to pipe goat cheese.  Lay the filodough tarts on a board and pipe in about 2 teaspoons of the goat cheese into each one.  Lay a fig quarter on top and drizzle the reduced balsamic vinegar.

To make the reduced balsamic vinegar, add the ½ cup to a small skillet pan and heat over medium for about 10 to 15 minutes or until it reduces in half and has a syrup consistency.