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Posts Tagged ‘casual’

Colorful Mini Stuffed Peppers with Spiced-Up Couscous

Posted on: March 1st, 2015 by Ellen Swandiak

 These mini stuffed peppers will make an adorable bite at your gathering and the recipe is absolutely fool-proof. Couscous is one of the easiest grains to cook, just boil water, add in the couscous, and remove from the heat. Voila! To attain uniformity and a one-bite size, cut each pepper so it sits about 1 to 2 inches high, and save the trimmed pieces for future use.

If you like these mini peppers, you must see the  entire party menu with a mini ingredients theme in mind, at this link.

MAKES 40 POPPERS

COOK THE COUSCOUS

1/2 CUP water
1/2 CUP dried couscous
—
In a small saucepan, bring water to a boil, stir in couscous, cover. Remove from heat, let sit for 10 min. Fluff with fork.

FLAVOR THE COUSCOUS

2 TB EV olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 TB thyme, minced
—
2 CUPS cooked couscous
1/4 CUP pumpkin seeds, toasted, finely chopped
1/2 TB cumin
1 TB coriander seeds, crushed and toasted
3/4 CUP parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
—
1-2 TB EV olive oil (to moisten)
—
Heat oil in a large pan over medium heat. Add onion, garlic, and thyme, sauté for 5 min. Turn off heat. Stir in the rest of the ingredients and combine well. Add the olive oil if it seems dry.

PREHEAT OVEN 350ºF… BAKE THE PEPPERS

2 bags mini bell peppers
couscous mixture
—
Tofutti Better Than Sour Cream
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Cut tops off peppers, remove seeds. Stuff with couscous mixture and move to baking sheet lined with parchment. Bake 15 min. Remove from oven, allow to cool a little. Top with a small spoon of Tofutti sour cream.

One-Bite Mini Pies with Blueberries, Lavender & Hibiscus

Posted on: March 1st, 2015 by Ellen Swandiak

When entertaining, I love the idea of one-bite morsels. No need for plate or utensils, just pick up and munch. This adds to the mobile energy of the scene. Hence, these adorable mini pies.

I used a mini-muffin tin to form these mini pies. You can leave off the decorative top, but I think that’s what makes them that much more fetching. To create the decorative pastry tops, I pulled out my a diamond-shaped cookie cutter, but whatever design you have that’s about 2 inches would work. See more one-bite recipes in our party theme: Mini.

MAKES 24 mini bites

THAW THE CRUSTS

Immaculate Ready-to-Bake pie crusts
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Remove both crusts from the box and let thaw for 25 min.

MAKE THE BLUEBERRY FILLING

1/2 CUP natural sugar
2 TB cornstarch
1/2 tsp dried lavender
—
3 CUPS frozen blueberries, defrosted
2 TB unsalted butter, melted
1 TB Fruitlab Hibiscus Organic Liqueur
—
Combine the sugar, cornstarch, and lavender in a large bowl. Mix in the blueberries, butter and liqueur.

HOBNOBMAG Recipe Mini Pies Blueberries Lavender Hibiscus2

PREPARE THE CRUSTS

When crust has thawed, carefully unroll on a lightly floured surface. Using a round 2-inch cookie cutter (or glass) cut 24 rounds. Grease a mini-muffin pan, and insert the rounds into each cavity. To create the tops, use a decorative cutter, cut one shape for each.

PREHEAT OVEN 350ºF… BAKE THE MINI PIES

powdered sugar
—
Fill each crust with the blueberry filling. Top with decorative shape. Bake for 25-30 min, till golden. Let cool on a wire rack. Sprinkle with powdered sugar.

Feed Each Other: Sexy Steamed Artichokes with Two Dipping Sauces

Posted on: February 1st, 2015 by Ellen Swandiak

Steamed artichokes provide a unique eating ritual. No other vegetable comes close to the interaction you get here. That’s why I thought this recipe would be a fantastic part of our Aphrodisiac theme. Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. I envision this dish shared by 2 people romantically connected. Choose which sauce works for your lover—or serve both—sultry & buttery or creamy & spicy. The idea: dip and feed each other individual leaves.

MAKES 2

PREPARE THE ARTICHOKES

2 large artichokes
—
Peel off the leaves near the stem. Cut off the thorns at the top of each leaf with scissors (2 rows). Chop an inch off the top. Wash artichoke thoroughly, get in between the leaves to remove any hidden dirt. Trim the stem.

HOBNOBMAG artichokes trimmed

COOK THE ARTICHOKES

prepared artichokes
bay leaf
juice from 1 lemon
—
Set up a pot for steaming, toss in bay leaf. Position artichokes, squeeze lemon juice over them. Bring to a boil, lower heat and cover. Steam for 45 min, flipping the artichoke at 20 min. The artichoke is done when leaves pull off easily. While artichokes steam, make the sauce.

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recipe

Herbed Butter Dipping Sauce

Serve this sauce to the person who likes rich things.

MAKES ABOUT 3/4 CUP

MAKE THE SAUCE

5 TB butter
1/2 tsp oregano
1/2 tsp thyme
pinch of cayenne
—
Add ingredients to a small bowl. Melt butter in the microwave (start with 11 seconds). When butter is mostly melted, stir to finish. Serve immediately.

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recipe

Spicy Mayo Dipping Sauce

Serve this sauce to the person who likes things spicy.

MAKES ABOUT 3/4 CUP

MAKE THE DIP

1/2 CUP mayonnaise
1 TB dijon mustard
2 tsp sriracha
juice from 1/2 lime
1 tsp curry powder
1 tsp sugar
—
Mix everything together in a bowl.

Mini Tarts with Beets, Ricotta and Pine Nuts

Posted on: February 1st, 2015 by Ellen Swandiak

Looking for a sweet idea to surprise your romantic interest? I plated these mini tarts in heart-shaped dishes just in time for Valentine’s Day. The beets tie into a red theme, and truly send a message of love—with some extra benefits.

Truth be told: when I started planning this dish, I envisioned this tart with fresh figs, whose appearance and flavor would also be splendid. But, unfortunately, they were not in season (February). So then I thought beets would make a nice substitution, and lend their celebrated bright red hue to boot. In researching aphrodisiacs, I  also found out they promote feelings of euphoria, and increase the level of sex hormones and blood flow. So the aphrodisiac recipe is complete.  Add a drizzle of NUDO Rosmarino olive oil before serving to add to the experience.

To serve: A dear friend gave me a set of heart-shaped dishes, and I always wondered what I could serve in them. Dilemma solved! These tarts send a statement of love and house a super tart at the same time. As luck would have it, the 4 pastry squares fit each 5-inch heart exactly. ‘Twas meant to be part of my plan for Valentine’s Day eating, see my other aphrodisiac recipes at this link.

MAKES 4 TARTS

THAW PUFF PASTRY

1/2 pkg Pepperidge Farm Puff Pastry
—
Remove one pasty from package. Securely wrap remaining pastry and return to freezer immediately. Let pastry thaw for 40 min.

PREHEAT OVEN 400ºF… BAKE THE BEETS

3 beets
—
Remove greens, scrub beets. Bake about 40 min, till tender. Remove from oven, let cool for 5 min. Peel off the skins. (shortcut: buy pre-cooked beets)

HOBNOBMAG Recipe HOBNOBMAG Recipe Mini Tarts Beet Ricotta2

PREPARE PASTRY

thawed pastry
—
Cut pastry into 4 squares. If using heart-shaped dishes, place one square of the pastry on the diagonal, trim the points, and fill in the missing areas on the top of the heart. OR, you can just bake the squares without any dishes instead.

PREPARE THE TARTS

4 oz ricotta cheese, at room temp
1 orange, zested
—
cooked beets, cut into 1/8-inch slices
Nudo Rosmarino EV Olive Oil
3 TB pine nuts, toasted
2 tsp thyme, minced
s + p
—
Mix ricotta and zest together. Spread an even layer over the pastry, leaving a border. Space out the sliced beets around the tart. Drizzle the olive oil, then sprinkle pine nuts and thyme. Lightly season with s + p.

BAKE THE TARTS

Transfer the tarts to a baking sheet (line with parchment if not using dishes). Bake for 25-30 min till edges of the tart are golden brown. Allow the tart to cool, about 5 min, and serve.

The Pasta Buffet’s Veggie Toppings: A Colorful Trio to Dress Up Your Dishes

Posted on: January 1st, 2015 by Ellen Swandiak

Pasta is one of the easiest hosting tricks on the planet. Here are some ideas for including vegetables into a pasta buffet. Caramelized onions and peppers add a nice sweet component, as do the squash cubes. Best to balance with salty and meaty items.

See all the other pasta buffet components in my party menu Comfort Pasta for the full key to hosting a party in style. I’ve included recipes for three sauces, meat toppings, and some nice finishing touches.

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recipe

Caramelized Onions & Peppers

This adds a nice pop of color and a touch of sweetness. I had a bottle of prosecco already open, which worked nicely in this dish—and in my glass while I was cooking.

MAKES 2 – 3 CUPS

GET OUT A SAUCEPAN…

2 TB olive oil
2 red bell peppers, cut into thin strips
2 large red onions, cut in half, then into thin strips
2 tsp salt
—
1/2 cup white wine (or prosecco)
—
Heat oil in a saucepan over medium heat, add peppers, and onions, saute for 5 min. Reduce heat, cook another 15 min, stirring occasionally, till the onions brown and the peppers are nice and soft. Stir in the wine and cook until the it evaporates; about 6 – 7 min.
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recipe

ROASTED KABOCHA SQUASH CUBES

Cutting the squash is the tough part. If you have a very sharp knife, use this method for peeling and dicing the squash. I started with this technique and switched to a very sharp peeler, which made it easier to get around the curves.

MAKES ABOUT 2 CUPS

PREHEAT OVEN 400ºF

3.3 LB kabocha squash, cut into 1-inch cubes
2 TB EV olive oil
s + p
—
harissa (optional)
—
Toss squash, oil and s + p together in a bowl. Spread out on a baking sheet lined with parchment. Roast for 30 min. While still hot, sprinkle with harissa, if you would like a little more flavor.

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GREEN PEAS

Offer steamed green peas, for a quick and simple addition to the buffet.

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NO-COOK GREENS

Add a bowl of one or more of baby arugula, sea beans (briny and crunchy accent), or watercress.

 

Quick Pasta Sauce: Spicy Oil & Garlic

Posted on: January 1st, 2015 by Ellen Swandiak

This is my go-to for comfort: a simple garlic and oil with a little kick. This tastes even better the next day. You can make this quick pasta sauce in less than 10 minutes.

This sauce keeps it really simple. Oil and garlic meld their flavors together accompanied by a little salt, red pepper flakes, and a touch of parsley. Done.

I’ve included this recipe in our Comfort Pasta Buffet menu, which gives you the whole plan for creating a simply grand, pasta buffet to serve to guests at a party, with only a little bit of effort.

MAKE ABOUT 1 CUP (ENOUGH FOR 1 LB PASTA)

MAKE THE SAUCE

1 CUP EV olive oil
4-5 cloves garlic, chopped
—
1 tsp fine salt
1/4 tsp red pepper flakes
1 TB parsley, chopped
—
Gently heat oil. To test if oil is ready, add a piece or two of the garlic, it should sizzle softly and immediately. Cook on low flame for 5 min, till garlic is slightly brown. Strain into heatproof container. Stir in the salt, pepper flakes and parsley.

Finishing Touches for a Pasta Buffet: Prosciutto Bacon

Posted on: January 1st, 2015 by Ellen Swandiak

This ideas shows the dazzling finishing touches for a pasta buffet, where each guest can help themselves and create a pasta dish they love. If you want to see the rest of our plan for creating a wonderful pasta buffet, head to this link.

Once you’ve tasted prosciutto bacon, you might get into the habit of adding it to lots of dishes—like salads, dips, sandwiches, and burgers, to name a few. It’s like bacon, but thinner, with its own flavor profile.

MAKES ABOUT 3/4 CUP

FRY IT UP

6 slices La Quercia prosciutto, cut into strips
1 tsp olive oil
—
Add strips to a hot skillet and sauté until crispy.

Meatless BBQ: Spiced Eggplant & Baby Potatoes with Bourbon Dip

Posted on: December 1st, 2014 by Ellen Swandiak

This recipe for meatless BBQ comes with a side of bourbon, by the way. That is, the glaze normally slopped on ribs is used here as a dip. See the original recipe for oven-roasted ribs to get the idea of how the flavors come together, or if you’d like to pair these two recipes on a party buffet. 

If you like the idea of including bourbon in this party mix, then check out the other recipes from my party plan: Alcohol Infusion. There you will find an assortment of recipes all with a spirit as an ingredient.

MAKE 2 LARGE BOWLS

GET YOUR SPICE GRINDER OUT

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder
—
1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon
—
Transfer annato seeds and pink peppercorns into a bowl and mix everything together.

PREHEAT OVEN 425ºF… MAKE THE BITES

2 striped eggplants
—
bag of baby tricolor potatoes
—
fresh thyme, for garnish (optional)
—
Bourbon Glaze (recipe)
—
Prepare eggplant: cut into 4 equal slices lengthwise. Sprinkle salt on top. In 30 min, blot the liquid from the eggplant with paper towels. Cut into bite size cubes. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Meantime, wash potatoes and cut into bite size pieces. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Place on two separate foil-covered baking pans. Place potatoes on top shelf in oven, the eggplant in the middle. Bake for 20 min, toss with spatula, continue baking for another 10 min. Garnish with thyme while hot. Serve with a glass of toothpicks and Bourbon Glaze (as dip) on the side.

Make BBQ Ribs in the Oven: Bourbon Glazed Baby Back Ribs

Posted on: December 1st, 2014 by Ellen Swandiak

I had this idea for BBQ ribs in the oven due to the fact that I live in Manhattan, where grilling outdoors is not really an option. But I had a hankering, and was determined to see if it could be done indoors. Here’s the deal: The ribs are baked in three phases, first inside an aluminum foil tent for one hour, then the tent is removed and ribs are glazed every 15 minutes for another hour. The last half hour the ribs are left alone to absorb the glaze. So plan ahead: 3 hours of cooking time are required. That’s after marinating overnight, or for at least 4 hours. This recipe requires commitment!

The recipe for the Bourbon Glaze on the ribs ties in with my party theme with all food having an alcoholic element in it. And this glaze works nicely on the baby back ribs or, for your vegetarian friends, on roasted potatoes or eggplant—see the recipe at this link. Be sure to serve with plenty of napkins.

MAKES ABOUT 14 RIBS

DO AHEAD: MARINATE THE RIBS IN A SPICE RUB

1/2 CUP turbinado sugar
2 TB chili powder
1 TB cumin
1 tsp cayenne
2 TB salt
—
2 1/2 LB baby back ribs, membrane removed
—
Mix sugar and spices together. Pat rub onto ribs. Wrap and place in the fridge overnight, or at least 4 hrs.

MAKE THE BOURBON GLAZE

The date molasses gives this glaze its sweetness, the tanginess comes from the vinegar and worcestershire, and the punch from the bourbon. Makes about 3 cups.

2 TB grapeseed oil
1/2 CUP onion, finely chopped
3 cloves garlic, minced
—
1 CUP bourbon
1 CUP white vinegar
1/2 CUP ketchup
1/4 CUP Alwadi date molasses
2 TB Coleman’s prepared mustard
2 TB turbinado sugar
1 TB honey
1 TB Worcestershire sauce
1/2 TB chili powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne
—
In a large saucepan heat oil over medium heat. Add onion and garlic, cook until lightly brown, about 5 min, stirring occasionally. Whisk remaining ingredients in a bowl, add to saucepan, simmer 20 min. Sauce should be slightly thickened.

Pour through mesh strainer. Save the onions to use as a relish. Allow to cool. Put in covered bowl and let it sit overnight in the fridge for maximum flavor, or use immediately.

HOBNOBMAG BBQ ribs in the oven

SET OVEN TO BROIL: SEAR THE RIBS

aluminum foil
marinated ribs
—
Set a wire baking rack over baking pan, and place ribs meat side up. Set under the broiler for 4 min to caramelize the sugars.

START BAKING THE RIBS … LOWER OVEN TO 300ºF

Remove pan from the oven. Remove the baking rack with ribs. Position aluminum foil on bottom of the pan and measure enough to fold into a tent over the ribs and baking rack. Bake in the tent for 1 hr on middle shelf.

FINISH THE RIBS …LOWER OVEN TO 275ºF

bourbon glaze
—
Remove ribs from the oven, open foil tent and trim excess with scissors. Brush glaze onto top, flip over, glaze the rib side. Return to oven ribs up and continue cooking for 1 hr, basting both sides every 15 min, flipping ribs back up to the meaty side after 30 min. After the hour is up, keep the ribs in for an additional half hour without basting so the glaze becomes solid. Ribs are done when thermometer inserted in the center reads 145º.

Before removing from oven, put the oven on broil. Keeping the ribs on the middle shelf, broil for 5 min. Remove from oven, allow to rest 10 min. Slice between the bones. Serve with glaze on the side.

Donut Balls with Pumpkin: Autumn Flavors in a Tiny Package

Posted on: December 1st, 2014 by Ellen Swandiak

Mmmmm. It’s great to serve just a little something sweet. Donut balls fit the bill, which allows them to be part of a dessert buffet, or served all on their own, allowing guests to determine the portion by how many they choose. Normally, I resist frying food, preferring to bake instead. But these donut balls take on a new life when fried in oil, making them dense and chewy and slightly sweet—something you can really sink your teeth into. I tried a baking version of this recipe, but it did not result in anything that resembled a donut, unfortunately.

I’ve created an entire party menu, based on the idea of balls! That is, meatballs, fish balls, and some for vegetarians. I suggest you push the idea even further, and host a traditional ball, like they did in the old days. See the details.

MAKES ABOUT 50 BALLS

START THE DOUGH… MIX WET INGREDIENTS

1 CUP almond milk
1 large egg
3/4 CUP pumpkin puree
1 tsp vanilla extract
—
In a medium bowl, whisk ingredients together.

MIX DRY INGREDIENTS… MAKE THE DOUGH

1 1/2 CUPS white flour, sifted
1 CUP kamut flour, sifted
1 CUP pecans, ground in a food processor
4 TB turbinado sugar
4 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
—
1/4 CUP salted butter, melted
—
In a large bowl, whisk together everything but the butter. Stir in wet ingredients, then the melted butter, till a soft dough forms.

HEAT OIL FOR FRYING

5 CUPS canola oil
—
Add the oil to an 8-inch heavy-bottomed pot. There should be 2 inches of oil in the pot and 2 inches to the top of the pot. Attach a deep-fry thermometer, heat oil over medium heat to 350ºF.

 

MAKE THE BALLS

Line a baking sheet with paper towels. Take a small ice cream scoop and fill about halfway. Move the lever back and forth to get more of a round shape, then drop carefully into the oil. Do not overcrowd. Spin the balls in the oil to obtain an even golden brown, about 2 min.

Using a slotted spoon, transfer the donut balls to the paper towel-lined baking sheet. Allow to cool slightly. [note: If the dough gets sticky, dip scoop into a small bowl with oil to lubricate the process. The balls expand while frying in the oil, so do a few tests before determining the final size.]

WHILE DONUTS COOL, MAKE THE GLAZE

1 1/2 cups confectioners’ sugar
2 tsp vanilla extract
3 – 4 TB almond milk
—
Sift confectioners sugar into a medium bowl. Slowly stir in vanilla extract and milk till smooth and drippy.

GLAZE THE DONUTS

Place a cooling rack over paper towel lined baking sheet. Dip the balls into the glaze one at time and coat thoroughly. Transfer to the rack, to allow excess glaze to drip off.

Vegetarian Meatballs with Mushroom Onion & Lentils

Posted on: December 1st, 2014 by Ellen Swandiak

These vegetarian meatballs are much lighter and less dense than a typical meatball, so handle them with care when cooking. I suggest tongs for turning. Once they are cooked they hold together much better. And will be a welcome treat at your party.

I’ve got more recipes in the shape of a ball on our Black Tie party theme, which mimics the idea of a traditional ball. See recipes made with fish, pork, cheese, and even a dessert rendition.

MAKES 50 BALLS (ABOUT 1 INCH)

START THE MIX… COOK THE ONIONS & MUSHROOMS

1 tsp EV olive oil
4 TB butter
1 large red onion, diced
—
3 cloves garlic, diced
1 LB cremini mushrooms, diced
3 TB oregano, diced
s + p
—
In a heated skillet, add oil, butter and onions; saute 5 min over med heat. Add the rest of the ingredients, lower heat and saute 7 min more. Transfer to large bowl.

MIX IT ALL UP

1 can Westbrae Natural Vegetarian Lentils, rinsed
1 tsp tamari
2 tsp thyme, chopped
1/2 tsp pepper
1/2 tsp salt
3 TB chia seeds
1 CUP panko bread crumbs
2 large eggs, lightly beaten
—
Add all the ingredients to the cooked onions/mushrooms and mix well. Roll into 1-inch balls.

COOK THE BALLS

canola-coconut oil
—
Heat about 1/2 inch of oil in a large skillet. Drop balls in carefully, do not overcrowd. Fry on med-high flame till nice and crispy on the outside. These are kind of fragile, so turn gently and fry on all sides to help hold it together. Drain on paper towels.

Pork Meatballs Banh Mi: An Asian-Inspired Treat

Posted on: December 1st, 2014 by Ellen Swandiak

If you’ve ever had a Bahn Mi sandwich, then you will totally understand the flavor profile of this small bite version. Pickled vegetables and pork really go hand-in-hand.

This recipe is just one from my party theme which focuses on food in the shape of a ball. If you are looking for more party recipes, then click here.

MAKES ABOUT 50 BALLS

MAKE THE PICKLED VEGGIES

2 CUPS carrots, shredded
2 CUPS daikon, shredded
1/2 CUP white wine vinegar
2 scallion tops, chopped
1/4 CUP honey
1 tsp salt
—
Toss ingredients together in med bowl. Marinate for 1 hour, tossing occasionally. Drain before putting into assembled bites.

START THE PORK BALLS

1 TB coconut-canola oil
1 med onion, finely chopped
—
4 cloves garlic, minced
1 TB coconut-canola oil
—
1 jalapeño, diced
2 tsp lemongrass, smashed, finely chopped
1/2 CUP pineapple, diced
1/4 CUP basil, finely chopped
1 TB fish sauce
1 TB hot sauce
1 TB sugar
—
In a hot skillet, add oil/onions. Sauté for 5 min. Add garlic, more oil and cook 3 min more. Add the rest of the ingredients, and sauté for 3 min more. Move to a large bowl, let cool a bit.

PREHEAT OVEN TO 450°F… FINISH THE PORK BALLS

1/2 CUP breadcrumbs
2 TB cornstarch
1 tsp pepper
1 tsp salt
1 LB ground pork
—
Add ingredients to the cooked onion mix. Mix with your hands. Wet hands, roll into 1-inch balls. Arrange on baking sheet lined with parchment. Bake meatballs for about 18 min.

MAKE THE HOT SAUCE

1/4 CUP mayonnaise
1/2 TB Thai red curry paste
1/8 CUP white wine vinegar
1 TB honey
—
Mix everything together in a small bowl.

TO SERVE

hot sauce
5-inch tortillas, toasted
pickled veggies
pork balls
toothpicks
—
Smear a little of the hot sauce on the tortilla. Place a couple dollops of the pickled veggies into the tortilla, leaving the ends clear. Roll tightly, trim off uneven ends. Cut into 1-inch wheels. Place one meatball on top of the wheel, and stab with toothpick to hold together.

Fresh Mozzarella Cheese Board: Marinated Bocconcini & Cherry Tomatoes

Posted on: December 1st, 2014 by Ellen Swandiak

I don’t know anyone who doesn’t like fresh mozzarella. In this fresh mozzarella cheese board there is no cooking involved—all you have to do is dress up cherry tomatoes and bocconcini using a flurry of fresh basil, pretty lemon curls, and a sprinkling of red pepper flakes. It’s the definition of a creative cheese plate.

We created this recipe to include in our party theme that highlights food in the shape of a ball. These bocconcini, or mini fresh mozzarella balls, do their best to get livened up dressed up for a party. A super simple and quick way to entertain in style. The link points to our other recipes using meats and vegetarian ingredients.

MAKES ABOUT 32 BOCCONCINI & 20 TOMATOES

GET IT FLAVORED

1 LB bocconcini, drained
10.5 oz pack cherry tomatoes
3 TB basil, cut into ribbons
1 TB red pepper flakes
curls from 2 lemons
2 TB EV olive oil

—
Maldon sea salt flakes
—
Optional: add a drizzle of high-end olive oil

Toss everything together in a bowl. Transfer to plate and drizzle with a little more olive oil and toss on some sea salt.

Bacon Cornbread & Cognac Butter Dip: Decadent Party Snack

Posted on: November 1st, 2014 by Ellen Swandiak

I pictured this recipe as part of a serving accompanying an at-home poker game, for some reason. It’s good for picking at randomly. You can choose to use this recipe to serve guests as a small bite with dip, as we’ve done here. Or, traditionally, set out in triangular shaped wedges with butter to start off a dinner party. Whatever you choose, the flavors in this are perfectly matched.

If you love the idea of kicking in the shots of cognac and rum in this recipe, I’ve got a bunch of other recipes that so the same in my party theme Alcohol Infusion.

MAKES 55 BITES OF CORNBREAD

PREHEAT OVEN 375ºF…COOK THE BACON

4 strips bacon
—
In a microwave, between paper towels, cook bacon strips about 4 min or so, until very crisp. Crumble bacon into bits when cool.

MIX DRY INGREDIENTS FOR BATTER

1 CUP yellow cornmeal
1 CUP flour
1 TB baking powder
1 tsp salt
1/2 tsp chili powder
bacon bits
—
In a large bowl, add all ingredients and combine.

MIX WET INGREDIENTS FOR BATTER

1 1/4 CUPS buttermilk
1/4 tsp baking soda
2 TB rum
1 TB Grand Marnier
—
1/4 CUP olive oil
2 TB cane sugar
1 large egg
—
In a small bowl, pour buttermilk, stir in baking soda and spirits. In a medium bowl, whisk oil, sugar and egg. Add the buttermilk mix, and whisk to incorporate.
—
Add wet ingredients to dry, do not over mix.

MAKE THE CORNBREAD

2 1/2 TB butter
cornbread batter
—
Melt butter in 11-inch oven-proof skillet. Pour batter into the hot skillet and place in oven. Bake until top is golden brown, about 25 min. Let cool.

MAKE THE COGNAC BUTTER DIPPING SAUCE

4 TB butter
1/2 CUP cognac
1/4 CUP Grand Marnier
—
Over a low flame in small pot, melt butter, add spirits. Simmer for 15 min.

TO SERVE

When cornbread has cooled, cut into small cubes. Spear with picks and serve with a small ramekin of the Cognac Butter Dipping Sauce.

Cure Your Hangover with The Hungover Cookbook by Milton Crawford

Posted on: November 1st, 2014 by Ellen Swandiak

A hangover, seen through the eyes of author Milton Crawford, is an opportunity. His positive attitude and helpful suggestions can take you from feeling bleh to glorious in his entertaining book The Hungover Cookbook.

With the help of funny multiple choice quizzes and visual tests, The Hungover Cookbook helps to determine which of six types of hangovers you have: The Broken Compass, The Sewing Machine, The Comet, The Atomic, The Cement Mixer or The Gremlin Boogie—and gives you the recipes to put you on the right track.

The recipes are a mixed bag of brunch dishes and hail from all parts of the globe, along with stories of a life well-lived. Lose the guilt! This is the book to pull out when having overnight guests—the morning after—for a dose of hilarity and cure. Enjoy this recipe with a focus on sweet-tooth pleasures.

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featured recipe

Croissants, Nutella and Hot Chocolate

4 good-quality croissants
1 jar Nutella hazelnut chocolate spread

For the hot chocolate

5 CUPS whole milk
8 oz good-quality dark chocolate (min. 70% cocoa), broken into small pieces
1 TB superfine sugar (optional)
whipped cream from a can
cocoa powder, for dusting
—
Preheat the oven to 375°F, for warming the croissants later.

Warm 1 1/4 cups of milk in a saucepan over a low heat and add the broken-up chocolate. Stir continuously until the chocolate has melted, then add the rest of the milk. Keep the pan on the heat, stirring regularly, for about five minutes, but don’t let it boil. Add the sugar if you like your hot chocolate slightly sweeter.

Meanwhile, heat the croissants in the hot oven for about five minutes, then slather on the Nutella.

Serve the hot chocolate in bowls that can be lifted to your lips with both hands. Finish with a squirt of whipped cream on top and a dusting of cocoa powder.

Dip and sup your way through your croissants and hot chocolate and by the end I guarantee that you will not only feel warm inside, you’ll be glowing with pleasure.

—Reprinted from The Hungover Cookbook. Copyright © 2010 by Milton Crawford. Illustrations copyright © 2010 by 300million. Published by Clarskon Potter/Publishers, a division of Random House LLC.

Chicken Skewers with Wow: Tikka Kebabs & Ginger Chutney

Posted on: October 1st, 2014 by Ellen Swandiak

Want to add another level of flavor to chicken skewers? This ginger chutney takes the dish to a new level.  The chutney is super versatile and can add zing to lots of other dishes as well. Try it with lamb, pork, or mahi-mahi-type fish. Alternate plating idea: place 2 chicken tikka bites onto long picks, place inside a small glass with the chutney at the bottom. (seen in the photo at the bottom of this post)

If you love the flavors in Indian food, check out the other recipes in the party theme: India Calling.

MAKES 66 BITES

PREPARE THE CHICKEN

2 1/2 LB chicken breasts
—
Trim chicken, and cut into bite-size cubes.

MAKE THE MARINADE

1 CUP yogurt
1/2-inch pc ginger, grated
1/2 tsp chili powder
1/2 tsp ground coriander
2 cloves garlic, crushed in garlic press
1/2 tsp salt
juice from 1/2 lemon

Mix all ingredients together in a large bowl. Add chicken and marinate at least 1 hr in the refrigerator.

PREHEAT BROILER… MAKE THE KEBABS

marinated chicken
skewers
—
Thread chicken cubes onto skewers and place in a shallow baking pan. Cook under broiler for 5 min, flip, broil another 3 min.

GET OUT THE FOOD PROCESSOR… MAKE THE GINGER CHUTNEY

Create this chutney the day of the party. You will be using lots of ginger, so be sure to get a nice big piece. Makes 1.5 cups

juice from 4 lemons
3 TB turbinado sugar
9 oz ginger, cut into chunks
1 CUP golden raisins
2 cloves garlic, minced
3 TB pine nuts
4 medjool dates, cut into chunks
1 tsp salt
—
Put in all the ingredients and blend until smooth.

To serve

mint leaves, for garnish
chicken bites
fancy long toothpicks
ginger chutney
—
Take a mint leaf, top each chicken bite, skewer with toothpick. Put the ginger chutney in a bowl, and set the chicken bites inside.

Indian Fried Rice: A Vegan Medley Served in Clementine Cups

Posted on: October 1st, 2014 by Ellen Swandiak

 Indian fried rice looks extra special when served in a clementine shell. Think about juicing them to create a signature cocktail for your dinner party, for the ultimate upcycle! Squash, carrots, jalapeños, and a fried cauliflower add their freshness here, the Indian spices add the richness.

I have developed an entire party plan, based on flavors in Indian cuisine. If you are looking for more ideas for hosting a party with flavors of modern Indian cuisine check it out here.

MAKES 24 BOWLS

COOK THE RICE

1 1/2 CUPS basmati rice
2 1/4 CUPS water
1 1/2 TB coconut-canola oil
—
Put all the ingredients in a pot. Bring to a boil, then simmer covered for 15 min. Turn off heat and let rice steam for 10 min more with cover on. Fluff rice with a fork.

FRY THE CAULIFLOWER

1/4 CUP chickpea-fava flour
1 tsp chill powder
1/2 tsp cayenne
1/2 tsp salt
—
1/2 head cauliflower, cut into tiny florets
—
coconut oil
—
salt
—
Mix dry ingredients, toss cauliflower florets in to coat. Heat about 1/4 inch of oil in a large skillet, drop the cauliflower in (do not overcrowd). Allow to brown, about 3 min. Remove and drain on paper towels. Sprinkle with salt, set aside.

 

SAUTE THE VEGGIES

4 TB coconut oil
3 carrots, shredded
—
1 large yellow squash, shredded
3 jalapeños, diced
1-inch piece of ginger, shredded
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp black pepper
—
3 scallions, cut into thin strips
—
Heat oil in a large skillet, add carrots, cook for 3 min. Add squash, jalapeños, ginger, garlic, s + p, saute for 5 min more. Add scallions, cook another minute or so. Turn off heat, keeping it in the pan.

TOAST THE SPICES

2 TB coriander
2 TB cumin
1 TB chili powder
1 tsp turmeric
—
In a separate pan, toast spices for a minute. Add to the vegetable mix.

MAKE THE CLEMENTINE BOWLS

12 clementines, cut in half
—
Remove the fruit from the oranges, by cutting around the inside edge of the peel, and scooping out the flesh. (Save for use in cocktails or smoothie.)

PUT IT ALL TOGETHER

cooked basmati
cauliflower florets
vegetable mix
—
clementine bowls
slivered almonds, for garnish
—
Combine rice and cauliflower with the vegetables. Fill each clementine bowl with the rice mixture and garnish with slivered almonds.

Caramelized Brussels Sprouts Canape: Stuffed Mini Pitas with Paneer

Posted on: October 1st, 2014 by Ellen Swandiak

Brussels sprouts from your local farmers’ market are often sold still on the branch, you might want to get a few extra and use them in lieu of floral arrangements, they are so cool-looking. Though, I think it is best to make this flavorful Brussels sprouts canape to showcase their full potential.

Tip: Grating the Brussels sprouts makes them cook faster, and gives you more of the desirable crispy bits. Also makes it easier to stuff in the mini pitas. This recipe could also work as a topping on rice or as a side dish at a dinner party.

I included this recipe as part of our modern Indian cuisine theme. To make it Indian, we mixed the Brussels sprouts with tasty fried paneer and a yogurt sauce doused with Indian spices.

MAKES 30 PITAS

PREHEAT OVEN 500ºF… GET OUT THE FOOD PROCESSOR

1 LB Brussels sprouts
—
3 TB olive oil
s + p
—
Remove Brussels sprouts stems, cut in half. Grate in a food processor. In a large bowl, toss Brussels sprouts in oil, season with s + p. Spread out onto baking pan. Roast for 10 min on the oven’s top shelf. Check on it to make sure it does not burn.

FRY THE PANEER

coconut-canola oil
12 oz paneer, cut into 1/4-inch slices
—
Lightly grease a skillet with oil. Heat over medium-high heat. Add cheese, brown each side, about 1.5 to 2 min apiece. Cut each slice into 1/4-inch cubes. Toss with the Brussels sprouts.

MAKE THE YOGURT SAUCE

3/4 CUP plain yogurt
Juice and zest from 1/2 lemon
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
—
In a small bowl, mix ingredients together. If you use Greek yogurt, add a little water to thin out the sauce.

PUT IT ALL TOGETHER

mini pita breads, cut in half
yogurt sauce
paneer Brussels sprouts mixture
—
Put a little of the sauce into the cavity, fill with the paneer Brussels sproust mixture and top with a little more sauce. Line up on a long platter.

Shrimp Kebabs with Tamarind Glaze: Adding Fantastic Indian Flavors

Posted on: October 1st, 2014 by Ellen Swandiak

Looking for a special glaze on shrimp kebabs? I’ve come up with a fantastic party bite, starting with shrimp marinated in a tangy tamarind glaze, then set on wraps of lettuce leaves.  Makes for a sensational, light Indian-flavored hors d’oeuvre that you can eat with your hands.

The tamarind glaze can become a tool in your party roster. Think about its dramatic qualities as a marinade or sauce on many things. I could see it matching with grilled steak, pork, or chicken; used as a sauce over roasted squash or carrots; or even as a dip for egg rolls or fried wontons. I created this recipe as part of a menu a party plan of Modern Indian small bites meant to show off the vibrant flavors of Indian cuisine.

MAKES 28 BITES

MAKE THE GLAZE

2 TB coconut-canola oil
1-inch pc ginger, minced
2 cloves garlic, pressed in a garlic press
1 tsp ground cumin
1 TB tamarind paste
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 TB all purpose flour
1/2 tsp salt
Juice of 1 lemon
1 tsp pistachio oil
—
1 LB frozen shrimp (26-30 count), defrosted, peeled, tails removed
—
Mix all ingredients for the glaze in a bowl. Toss shrimp, coating each piece in the marinade. Cover and refrigerate for at least one hour.

COOK THE SHRIMP

marinated shrimp
3 TB coconut-canola oil
—
1 TB date molasses
1 TB tamarind paste
—
exotic lettuce leaf, for wraps
—
Remove shrimp from the marinade. Heat oil in a large saucepan over medium heat. Cook shrimp for 1.5 min each side. In a small bowl, combine the date molasses and tamarind paste. To serve, put each shrimp on lettuce leaf and drizzle with the molasses/tamarind mix.

Mini Arepas with Black Beans & Creamy Corn, A Vegan Delight

Posted on: September 1st, 2014 by Ellen Swandiak

An ancient recipe, arepas have been around South American since pre-Columbian times. They make a hearty base for whatever you want to top them with. In this recipe, we mixed beans and corn and nutritional yeast to add up to a wonderfully-filling vegan canape. If you have never tried nutritional yeast, you should give it a shot. It has a complex flavor reminiscent of a wheaty-cheese, and a powdery texture. You will get raves from this dish from all your friends, but your vegan friends will really thank you.

Arepas use a special flour called masarepa, found in most Latin markets. Do not confuse it with masa harina, which is for making tortillas. Make sure to buy the right one.

Dotting your serving platter with orchids gives it an exotic bent. Get stems of orchids, and break off the individual flowers right before plating. They will last the night just sitting on the platter.

I created a bunch of recipes for hosting a Latin canape party. See the other recipes at this link to create an entire menu.

MAKES ABOUT 50 MINI AREPAS

MAKE THE BEANS

1 CUP black beans (dry)
—
1 tsp salt
—
1 TB olive oil
2 cloves garlic, minced
—
Cover beans with at least 3 inches of cool water, soak overnight. Choose a bowl that will accommodate expansion. When ready to cook, drain and rinse. Place in a big pot with lots of water and gently boil for 1.5 to 2 hrs. Add salt after 1 hr. (Make sure there is enough water in the pot, if you need to add water use boiling or very hot.) When beans are soft, drain. Mash beans with olive oil and garlic. Refrigerate.

MAKE THE CREAMY CORN

4 ears of corn
—
1 small white onion, minced
1 tsp chili powder
1 TB vegenaise
1 tsp salt
—
Boil ears of corn for 15 to 20 min. Drain water, let cool. Remove kernels from cob with a sharp knife. Place in bowl and toss with other ingredients. Refrigerate till ready to create the arepas.

COOK THE AREPAS

2 CUPS masarepa flour
3 CUPS warm water (plus more if necessary)
1 tsp salt
1/8 tsp cayenne, optional
—
vegetable oil
—
In large bowl, combine flour, water, and salt—and cayenne, if you want them to be spicy. (If the mixture seems dry add a little water.) Let mixture sit for 10 min to allow the dough to absorb all the water.

Heat a skillet over medium heat, add oil. Using a large wooden spoon, add a half spoonful of dough to the pan, spread out, flatten. Each arepa should be about 2 – 3 inches. Cook 2 to 3 min on each side, until crispy and golden brown. Cool on a wire rack, or sheet of aluminum foil.

ASSEMBLE THE AREPAS

mini arepas
black bean mash
creamy corn
nutritional yeast
cilantro, cut into thin ribbons
—
Spread a thin coating of black bean paste over the tops of arepas. Top with corn mixture. Sprinkle yeast. Garnish with ribbons of cilantro.

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