INGREDIENTS
· brie cheese
· 2 tbsp. honey
· 1 large pear
· pie crust
DIRECTIONS
· preheat oven to 400°
· roll out pie crust and using a small circular cutter, cut out 12 mini circles (small enough to fit in the mini cupcake pans)
· once all tart shells are cut and placed in the mini cupcake pan, dice up pear and brie cheese
· pear to brie ratio in each tart is 2:1
· once each tart shell is full of diced pear and brie cheese, drizzle honey over each tart
· bake for 16-18 minutes until pie crust is golden brown and brie has melted
The dicing of the brie cheese was really easy because I found brie in a long sausage like shape recently at the the grocery store. When you cut it into slices, it makes little brie disks and then you can dice those up. It is much easier than dicing up a large wheel of brie unless you have an amazing cheese cutting utensil. I still can't remember which grocery store I picked it up at, but I will be on the hunt for it.
This is a quick and easy recipe that can be served before a meal or right after. The woodsy and earthy flavor of the brie really comes through when it is melted. Mixed with the sweetness of the pear and honey, it is a combination made in culinary heaven.
Mangia!
Recipe: Shape Mag
January 2010
INGREDIENTS
· 2 tbsp. evoo
· 1/2 cup chopped onion
· 1 tsp. dried rosemary
· 1/2 cup low sodium chicken broth (or veggie stock)
· 1- 15 oz. can of white beans, rinsed and drained
· salt and freshly ground black pepper to taste
· 1/4 cup chopped fresh parsley
· zest of 1 lemon
· 8 slices (1/2 inch each) whole-wheat baguette, toasted
· 2 plum tomatoes
· 1/4 cup pine nuts, toasted
DIRECTIONS
· combine olive oil and onion in skillet over medium heat for about 5 minutes or until tender
· add rosemary, broth, and beans to the onions- simmer gently for another 5 minutes or until the broth has reduced or thickened
· remove from heat and season to taste with salt and pepper
· fold in parsley and lemon zest
· top each baguette slice with a tomato slice and 2 tbsp. of the bean mixture
· garnish with pine nuts and serve.
This is a healthy dish to serve as an appetizer or alongside soup for lunch. You could also add the bean mixture to any pasta or rice for an easy dinner. I have always liked the use of beans to replace meat. It's still hearty, just not heavy. Beans are also easier for your body to digest. One of my goals for 2010 is to eat less meat. I would like to find alternatives. Beans are a great replacement. Beans, Beans the're great for your heart....that's all we need to know.
Enjoy!
INGREDIENTS
· 1 pkg. English muffins
· 1 can drained crab meat (reserve liquid)
· 1 stick butter (room temp.)
· 1 jar Old English Cheese spread
· Dash hot sauce
· 1/2 tsp. garlic salt
DIRECTIONS
· cut English muffins in half and toast prior
· mix the rest of the ingredients together and spread over the toasted English muffin halves · if the mixture is too dry, add a bit of the reserved crab liquid · Bake at 350 degrees until bubbly (about 20 minutes) · Cut each English muffin half in quarters (triangles)
I also made this recipe for our Holiday Housewarming Party and they went like hot cakes! I would say it had something to do with the amount of butter and cheese in them, but the crab meat adds such a great flavor. The crab is the true star of this appetizer. The English muffins are nice and crunchy and the cheesy crab spread is creamy and salty and perfect. My mom used to make these for parties and gatherings when I was young and I remember the flavor profile well. Making them for my party was such a nice nostalgic treat.Enjoy!
I tried this hors d'oeuvre for the first time at one of my friend's parties. I loved how fresh and pretty the dried apricots looked on the plate and they tasted even better. The bright orange color of the apricots with the white of the goat cheese and the pop of green from the pistachio just looked like art on a plate. I am a graphic designer so these small details appeal to me. She got the idea from a local Kansas City caterer, Moxie catering.
After purchasing some organic produce at the Santa Monica market over Christmas, I decided to incorporate my fresh finds into this dish. I used the organic dried apricots, organic dried elephant heart plums, and the pistachio nuts that we bought from the California pistachio farmer. This hors d'oeuvre is quick and easy and doesn't need a lot of preparation. They were a hit at the New Year's party as there were none left on the plate.
The lady that sold us the pistachios mentioned that they would bring us good luck in the new year to come. I am not familiar with the pistachio being a New Year's tradition, but I decided to make these anyway. Whether they will bring about good fortune or not, your taste buds will definitely think so...
INGREDIENTS
· dried apricots (or any other dried fruit)
· goat cheese
· shelled pistachio nuts
INSTRUCTIONS (super easy)
· Lay the dried fruit flat on a serving plate. Pat a small amount of goat cheese into the center of each dried fruit. Press the pistachio nuts into the goat cheese one per piece.
Happy 2009!
In the spirit of Christmas, I thought I would share with you a recipe that brings cranberries to life, along with your taste buds. Normally, cranberries are used in sweet dishes, but this dish really plays with the savory side of this seasonal berry. The chili sauce and red pepper flakes really give the meatballs a little kick. This is great for seasonal parties as an appetizer or as the main course for four when paired with veggies.
INGREDIENTS
· 2 lbs. ground turkey
· 2 large eggs
· 1/3 cup dry bread crumbs
· 1 tsp. salt
· 1/2 tsp. pepper, garlic powder, onion powder, and thyme
· 2 tbsp. cooking oil
· 16 oz. can jellied cranberry sauce
· 12 oz. jar of chili sauce
· 1/4 cup of orange marmalade
· 1/2 cup water
· 1 tbsp. spy sauce
· 2 tbsp. red wine vinegar
· 1 tsp. red pepper flakes
INSTRUCTIONS
· Combine first 8 ingredients to make the meatballs. Roll into small to medium size meatballs with hands. Heat cooking oil in pan over medium heat. Cook the meatballs in the pan until fully cooked (browned on the outside). Drain oil and put aside.
· Keep the pan over medium heat and add the remaining ingredients over medium heat for 5 minutes. Add meatballs and simmer for 20 minutes, reducing heat.
· These can be transferred to a dutch oven to stay warm through out the night or just served on toothpicks.
Mangia!
This is another one of those dishes that is a good "go-to" when you need a quick and easy recipe for that last minute dinner party. Let me tell you, it's a crowd pleaser! It is one of my staples. There are never any left on my serving platter at the end of the night. The sweetness of the date mixed with the smoky and saltyness of the bacon is a perfect match. Try and you will see!
INGREDIENTS
·bacon
·dates (pitted)
INSTRUCTIONS
· grease a cooking pan and preheat the oven to 350 degrees.
· cut each slice of bacon in half length wise.
· roll a date in a bacon slice and secure it with a toothpick
· place on baking sheet about 1 inch apart
· bake at 350 for about 10-12 minutes and flip sides
(they should be crispy and dark when fully cooked)They can be served at room temperature, so you do not have to worry about cooking them right in time for serving. You could also create variations by stuffing the dates with blue cheese or by using apple smoked bacon. Mix it up!
Merry Christmas!
During the holidays, there are always so many parties to attend that require you to bring an appetizer to share. Working and Christmas shopping do not leave much time for slaving in the kitchen. This recipe is a quick and easy solution to the "bring an app" blues.
INGREDIENTS
· 1 cup of 2% shredded mozzarella cheese (divided in half)
· 1 pkg. (8 oz) of cream cheese, softened
· 1 tsp. garlic powder
· 1 tsp. Italian seasoning
· 1 medium red pepper, chopped
· 1 small onion, chopped
· 1 can (6 oz) crab meat, drained
· fresh parsley for garnish
· crackers for serving
INSTRUCTIONS
· Preheat the oven to 375 degrees. Remove 1/2 cup of the mozzarella cheese; cover and refrigerate until ready to use. Mix all ingredients until well blended.
· Spread into 9-inch pie plate.
· Bake for 20 minutes or until crab mixture is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup of mozzarella cheese. Garnish with fresh parley. Serve hot with crackers.
Mangia!
