everybody - HOBNOB Magazine

Posts Tagged ‘everybody’

Grain-Free Crunchy Bagel-Style Almond Crackers

Posted on: April 12th, 2020 by Ellen Swandiak

A crunchy cracker you can make with pantry ingredients. Those who are trying to be gluten and grain free often get the craving for the crunch. That’s where these grain-free crackers, made with almond flour, come in to save the day.

Between the poppy and sesame seeds, my favorite bagel toppings, these grain-free crackers not only taste fab, but make for a spectacularly speckled  presentation. Not to mention the nutritional benefits of the seeds. 

MAKES ROUGHLY 40 PIECES

PREHEAT OVEN 325ºF… MAKE THE DOUGH

1 3/4 CUP almond flour
1 TB almond oil
1 egg, beaten

In a large bowl combine all ingredients, knead well, and shape into a ball. Place onto a sheet of parchment paper that fits a baking pan. Transform dough ball into a rectangle echoing the shape of the parchment. Top with second piece of parchment and roll out dough to between 1/16- and 1/8-inch thickness. I like keeping the edges ragged so the tips will get more brown. You may need to fill in some holes as the dough escapes the parchment, so just break off those parts and fill in as necessary.

PREPARE SEED MIX

1 TB sesame seeds
1 TB poppy seeds
1 TB golden flax seeds
1 TB sunflower seeds
1/2 tsp sea salt

In a small bowl, mix thoroughly. Sprinkle evenly over rolled-out dough. Cover with clean parchment paper and roll over to set seeds into the dough.

BAKE THE GRAIN-FREE CRACKERS

Bake for roughly 23 min till edges are slightly browned. Move with parchment to a cooling rack and let sit for 10-15 min. Break apart by hand into irregular shapes. Store in an airtight container. Try not to eat them!

If you like this recipe, you might want to take a look at our Cumin -Spiced grain-free crackers too.

Celebrate Spring: Chantarelle and Foraged Fiddlehead Pizza

Posted on: March 19th, 2020 by Ellen Swandiak

At this month’s party, foraged ingredients make an artistic statement on fiddlehead pizza. Take advantage of the season—and the subtle taste of fiddleheads (which are immature ferns) and have a light asparagus taste—and match them with bright orange chanterelle mushrooms.

For the base, some puff pastry and a combination of ricotta and scharfe maxx cheeses creates a luxe pairing, plus a creamy bed for these earthy ingredients. This pizza will surely make a statement at your gathering, and celebrate Spring’s wild bounty.

MAKES 12 MINI PIZZAS

MAKE THE BASE… THAW PASTRY 40 MIN

1/2 box Pepperidge Farm Puff Pastry (makes 3 long pieces)

Preheat oven to 400ºF. Unfold thawed pastry and cut into thirds to achieve long sections. Bake for 15 min. While still hot, push gently down on the tops of the puff with a spatula to create the valleys for toppings.

PREPARE FIDDLEHEADS & CHANTERELLES

1/4 LB fiddleheads
1/4 LB chanterelles

3 TB EV olive oil
1 clove garlic, minced
sprinkle of red pepper flakes

Triple-wash fiddleheads thoroughly. Trim brown parts. Blanche for four min and move to an ice bath. Drain and set aside. Clean mushrooms with a soft brush to remove all dirt. Cut mushrooms decoratively, keeping in mind how you they will look on the pizza.

Heat oil in a medium skillet. Add garlic and red pepper flakes to the fiddleheads and chantarelles, saute for 3 min.

PREPARE THE CHEESE

1/2 LB fresh ricotta cheese
s + p
1/4 LB scharfe maxx cheese

In a bowl, season ricotta with s + p to taste. Shred the scharfe maxx cheese and place in a separate bowl.

PREHEAT OVEN 400º… CREATE THE FIDDLEHEAD PIZZAS

puff pastry
ricotta cheese
scharfe maxx cheese
ramps, cut in half vertically (optional)
dandelion leaves, cut into small bits, for garnish

When puff pastry has slightly cooled, add 3 dollops of the ricotta, spread evenly over the entire surface of each pastry, then sprinkle the scharfe maxx. If using, place 1-2 ramps lengthwise on the cheese, then spot the fiddleheads and chantarelles around the entire surface. Bake for 5 min on the oven’s top shelf. Remove from oven and toss on the dandelion leaves. Cut each long piece into 4 minis.

Roasted Delicata Squash Rings

Posted on: October 23rd, 2019 by Ellen Swandiak

Sliced delicata makes a great presentation, with its flowery silhouette and striped edge. It also cooks a little more quickly than other squashes, and the fact that you can keep the skin on is a prep time-saver. The taste is delicately sweet, which works nicely with a nutty topping, and the tangy sweetness of the balsamic-honey-lime syrup. This is the first of the secret ingredients in Hobnob’s Hidden Secrets party menu.

The secret topping: shiso leaves which add a mint-basil burst and a great texture. They come in green and a dark purple for added vivid color to the dish.

The pearl couscous pulls the dish together and gives it weight, perfect for serving at a party—it will soak up the imbibing well. Tip: do not make the couscous the night before, it will be a sticky mess. I tried to get ahead of things, but had to make a fresh second batch the day of the party.

MAKES A LARGE BOWLFUL, ABOUT 50 SMALL PORTIONS

recipe step: cut delicata squash into rings

PREHEAT OVEN 400ºF… ROAST THE SQUASH

5 med delicata squash
3 TB grapeseed oil
1/4 tsp salt
pinch cayenne pepper

Slice each squash in half horizontally and scoop out seeds with a spoon, then cut into 1/2-inch slices, discarding the ends. In a large bowl, toss squash slices in oil, s + p.

On 3 parchment-lined baking sheets arrange slices in a single layer. Roast until lightly golden, about 40 min. (Flip slices around 20 min).

Depending on your oven size, switch order of trays from top to bottom during cooking. You’ll notice the top tray getting browner faster, so you might need to pull out one tray before the others.

MEANWHILE MAKE THE PEARL COUSCOUS

3 CUPS water
2 CUPS pearl cous cous

Bring water to a boil, add couscous. Lower heat, simmer covered about 10 min. Let stand covered 2-3 min. Fluff with fork. Add a touch of olive oil to keep it from sticking together.

MAKE THE BALSAMIC-HONEY-LIME SYRUP

3 TB honey
1/2 CUP white balsamic vinegar
1 large lime, zested and juiced

In a small saucepan combine ingredients, bring to a gentle boil. Simmer for about 12 min till the mix becomes syrupy.

recipe step: roast delicata squash rings till brown on the edges, then slice into bite-size pieces.

FINISH THE DISH

roasted squash rings, cut into bite-size pieces
Balsamic-Honey-Lime syrup
1/3 CUP hazelnuts, chopped and toasted
shiso leaves, cut into ribbons

In a large bowl, drizzle squash with syrup, but don’t drown, then sprinkle with nuts, toss together. Top with shiso ribbons last, and mix again. Add a few more shiso leaves on the top for garnish.

Put out the big bowl for guests to serve themselves on a buffet, or to accommodate roving guests, supply small bowls (we used bamboo recycled bowls and spoons) and portion out for guests to grab and go.

recipe step: place roasted delicata squash into small eco-bowls for a grab and go party buffet.

See more recipes with secret, surprise ingredients in Hobnob’s party #22 Hidden Secrets at this link.

Roasted Grapes Crostini

Posted on: October 23rd, 2019 by Ellen Swandiak

If you love raisins, you will especially love this softer, fresh version. These roasted grapes would also work well with on the side of main courses: think duck, or pork. I even put them on the party buffet by themselves, for sweet snacking near the cheese board.

I included the ribbons of shiso as garnish, which add a nice look and mint-basil zing. I already had a bunch to make another recipe for this party: Roasted Delicata Squash.  And it worked in this recipe too, especially since it had flowered adding a sweet suggestion. 

MAKES ABOUT 50 CROSTINI

PREHEAT OVEN 450ºF

1 LB seedless red grapes, removed from stem
1 TB olive oil
salt
sprigs of thyme

In a large bowl, toss together. Spread out onto a parchment-lined baking sheet. Roast for about 22 min, on the top shelf, or until grapes just begin to burst.

MAKE THE CROSTINI

baguette, cut into 1/2-inch slices
2 containers (16 oz) fresh ricotta
garnish with red shiso leaves (optional)

With a small knife, spread about a 1 TB of ricotta over each slice, add 2 grapes, smashing them into the bread. Top with ribbons of red shiso if you are using.

See more recipes with secret, surprise ingredients in Hobnob’s party #22 Hidden Secrets at this link.

Kielbasa Canape With Mustard & Cornichon

Posted on: October 23rd, 2019 by Ellen Swandiak

Since I grew up in a New York-Slovakian household, I developed a love for this pork product. If fresh bacon could have added garlic in it, this would be it.

If you have a local Eastern European market near you, then you must seek this out. In Manhattan, there is an East Village holdout which has exceptional varieties, some more smoked than others (and they ship). It’s your party hosting best friend in that it can be boiled, roasted, fried, or just sliced as is. Once you try, you will be hooked. If so, you can try Hobnob’s other recipe: Kielbasa & Tortellini Bites with Smoky Paprika Oil, which pairs the kielbasa with pasta and a smoky blast.

(Tip: Do not substitute the product called kielbasa that you may find in your local supermarket, it is nothing like the real thing.)

See more recipes with secret, surprise ingredients in Hobnob’s Hidden Secrets party menu.

MAKES ABOUT 50 BITES

MAKE THE BITES

1 ring of thick kielbasa

baguette

dijon mustard

cornichon

Cut the kielbasa into 1/4-inch slices. Top a slice of baguette of roughly the same size. With a small spoon, add a dollop of mustard. Cut cornichon in half lengthwise so it sits flat atop the mustard.

See more recipes with secret, surprise ingredients in Hobnob’s party #22 Hidden Secrets at this link.

Unusual Flavored Cheeses For Cheese Board

Posted on: October 23rd, 2019 by Ellen Swandiak

As part of the menu for Hobnob’s Hidden Secrets party, I thought that a bevy of secret ingredients should be included. Truth be told, I discovered two of these cheeses at a neighbor’s gathering—it’s so nice to have foodie neighbors, we share meals on a regular basis, and there’s often a discovery in the mix.

Trader Joe’s cheddar with caramelized onions is a unique taste sensation, with extra tang and a creamy consistency. I got the Moliterno black truffle pecorino at Fairway, and it too adds a heady truffle punch, to a strong pecorino. Heaven. The onion and chive double gloucester fit right in with the crowd.

By the way, when putting cheese out, I like to slice half the slab to encourage guests to pick. I find if you don’t cut into it, people are reluctant to cut on their own. This makes it easier to partake.

SERVES 25 WITH ACCOMPANIMENTS

ASSEMBLE THE CHEESE BOARD

2 Trader Joe’s Cheddar Cheese with Caramelized Onions

2 Cotswald Double Gloucester with Onion and Chives

2 Moliterno Black Truffle Pecorino

Set cheeses out on two separate boards, and fill with your choice of accompaniments:

-sprigs of grapes, cut into smaller clusters

-small bowl of olives (include a discard dish for pits nearby)

-small bowl of nuts

-fig jam

-crackers or slices of baguette

See more recipes with secret, surprise ingredients in Hobnob’s party #22 Hidden Secrets at this link.

Cookies for Dessert

Posted on: October 23rd, 2019 by Ellen Swandiak

When throwing a party there are certain shortcuts that save time, yet still have maximum impact. When I plan a menu, aesthetics is one of the factors and portion size another. These cookies for dessert fit both requirements, and allow guests to have a little sampling of sweetness without over doing it. You can get better cookies even at a local deli if you know what to look for. Here are the cookie choices we made for this gathering: 

Hint-O-Mint Newman-O’s

Paul Newman’s founded company gives all its profits to charity, so that’s reason enough to support the brand, but the taste of these cookies shine, and are curiously addictive. So, Oreos move aside! There’s a new cookie in town. The hint of mint makes these guys way more sophisticated.  newmansown.com

Loacker Quadratini

These wafer cookies were a childhood favorite of mine, they literally melt in your mouth. What’s lovely about these is the mini portion, they come in 1-inch cubes. I chose my two go-to flavors for the  Hidden Secret party, whose menu includes secret ingredients in every bite—Hazelnut and Coconut—but the line also includes: Chocolate, Dark Chocolate, Vanilla, Lemon, Capuccino, Tiramisu, Espresso, Raspberry Yogurt, Blueberry Yogurt, Cocoa and Milk, and Matcha.

Loacker makes its cookies where air and water are pure and fresh, and nature is still intact: in the heart of the Dolomites. Now in its third family generation, the best natural ingredients continue the tradition founder Alfons Loacker started in his little patisserie in Bozen in 1925. loacker.com

photo at the top of this post, right: For an easy party lighting trick, add a string of LED blue lights to a counter. I got these at my local lighting store (which are dotted around Manhattan) who carry the longer lengths. Lighting and Beyond, 35 W 14th St (betw 5/6)

See more recipes with secret, surprise ingredients in party #22, Hidden Secrets, at this link.

Chicken Tacos with Green Harissa

Posted on: March 15th, 2019 by Ellen Swandiak

Go green! These chicken tacos are a welcome party mini-bite with personality. I developed this recipe to add to a buffet made up of the colors of the rainbow. Upon discovery of these adorable, green mini taco shells, I knew this had to be the dish that took the GREEN spot on the rainbow buffet. To add to the green effect, I mixed up a green harissa—parsley, cilantro, mint, and spices— to “dye” the shredded chicken. To complete the taco, I topped with slices of of avocado, sprigs of cilantro, and skinny jalapeño ribbons.

Shortcut: instead of cooking the chicken, purchase a rotisserie chicken from your local market and shred, then you just have to make the harissa.

Other green foods to consider: spinach wraps, pesto, avocado, pea and mint soup, green salad served in cups. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 28 TACOS

MAKE THE CHICKEN

1 1/4 LB chicken breasts
1 bay leaf
1 tsp pink peppercorns
2 cloves garlic
1/2 tsp salt

In a large saucepan, place chicken breasts and cover with water. Add herbs and spices. Bring to a boil over medium heat, then simmer 10 – 12 min. Remove breasts to a bowl. When cool, shred completely.

GET OUT THE FOOD PROCESSOR… MAKE THE GREEN HARISSA

1/2 CUP parsley
1/2 CUP cilantro (save some for garnish)
1/2 CUP mint
1/4 CUP lemon juice
3 jalapeños, seeded, sliced
1 TB ground cumin
1 TB ground coriander
1 tsp salt
1/2 CUP EV olive oil
1 clove garlic

Process all ingredients till fully combined, but with some texture, about 1 min. Combine the shredded chicken with the green harissa.

ASSEMBLE THE CHICKEN TACOS

spinach mini taco shells
chicken mixture
avocado, cut into thin slices
2 jalapeños, cut into thin ribbons
cilantro, for garnish

Fills shells about halfway with chicken. Top with avocado slice, then garnish with jalapeños strips and cilantro.

Hearty Vegetarian Sandwich: Naan with Falafel & Avocado-Tomatillo Sauce

Posted on: August 31st, 2018 by Ellen Swandiak

Sandwiches are nice to serve at a dinner party, as long as they are special. This hearty vegetarian sandwich has a slew of heathy ingredients that combine for a true taste sensation. Chickpeas, roasted carrots, zucchini, and a super fresh sauce with avocado and tomatillos sit in a min naan.

I will admit, this recipe took some time to accomplish because of the soaking time involved, but was not hard to make—and were definite crowd pleasers. Using the dried chick peas really adds to the final product, you just have to remember to soak a day ahead, for great results.

The sandwiches are great at room temperature, and supply a hearty bite for guests they can just grab and go. Be liberal with the sauce, it really adds a freshness and needed moisture to the mix.

MAKES 22 SANDWICHES

DO AHEAD: SOAK THE CHICKPEAS

3 CUPS dried chickpeas

Pick through chickpeas to remove any debris. Rinse in a colander. Place in a large pot, topped with 4 inches of water. Cover. Soak overnight. OR bring the chickpeas to a boil for 5 min, then let them soak in the water for 1 hr.

COOK THE CHICKPEAS

soaked chickpeas, rinsed well
bay leaf
black peppercorns
2 cloves garlic

1 tsp salt

Add all ingredients, except salt, to a large pot with 4 qts of water. Bring to a boil, then simmer for 1.5 – 2 hrs. Check occasionally to make sure there is enough water in the pot. When chickpeas are nice and soft (they smash easily with the back of a spoon), turn off the heat, stir in salt, and allow them to sit in the water and cool, and soak up the salt.

When cooled, drain, and mash with a potato masher or pulse in a food processor.

PREHEAT OVEN 425ºF… ROAST THE CARROTS

16 carrots, cut into 3-inch sticks (about 5 CUPS)
olive oil
1/2 tsp salt
1/4 tsp pepper

Drizzle carrots in olive oil, s + p. Place carrot sticks on a parchment-lined baking sheet. Roast for about 17 min until they are soft and slightly browned on the edges.

REMOVE MOISTURE FROM THE ZUCCHINI

2 CUPS zucchini, grated

Spread zucchini on a large plate or shallow bowl, sprinkle with salt and let it sit for an hour. Drain the liquid that has oozed out, move to a strainer, and press out any more remaining liquid.

PREHEAT OVEN 400ºF…MAKE THE FALAFEL PATTIES

cooked chickpeas
zucchini
2 cloves garlic, minced
1 CUP parsley, minced

1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
1 1/2 TB garbanzo fava flour

Get out the food processor. In batches, pulse chickpeas, zucchini, garlic, parsley. (Or you can mash with a potato masher and fork.) Transfer to a large bowl, add the spices and flour and mix well.

Take a heaping TB of the mixture, place into center of palm, roll, then press into 2-inch patties. You should have around 44. Place on 2 baking sheets lined with parchment. Bake for 45 min, till nicely browned.

MAKE THE AVOCAD0-TOMATILLO  SAUCE

1 avocado, cut into chunks
4 tomatillos, cut into chunks
1 CUP parsley
1 CUP cilantro
2 cloves garlic, cut into chunks
1/2 cup water
1/2 cup olive oil
1/2 tsp salt
pinch of cayenne

Pulse all ingredients in a food processor until incorporated. Makes about 2 cups of sauce.

HEAT THE NAAN

22 Stonefire Mini Naan

The naan only needs a minute in the oven to come back to life. So just as many as you can fit onto baking sheets.

ASSEMBLE THE NAAN SANDWICHES

avocado-tomatillo sauce
falafel
roasted carrots
1 cucumber, sliced thinly

Slather on a TB or more sauce onto the inside of the naan. On one side of the bread line with roasted carrots, place 2 falafel on top, 3-4 cucumber slices on the other side. Close bread and pierce through the falafel with 2 toothpicks so it holds together.

Quinoa Salad with Grilled Peaches & Corn in Pomegranate Vinaigrette

Posted on: August 31st, 2018 by Ellen Swandiak

This salad’s notes definitely lean to the sweet end of the spectrum. Grilled ripe peaches and corn lend their summery flavors. The vinaigrette has two special ingredients. One is a drinking vinegar from Olitalia, with prominent pomegranate sweetness, and the other is a super-artisanal honey from upstate New York, Catskill Provisions. They harvest their honey twice annually, and the fall version comes with a nice complexity. (they also produce a lively honey-rye, see Hobnob’s post with cocktail recipe—would make a great accompaniment to the buffet)

The quinoa in this recipe is also quite special. The size of Pereg Baby Quinoa is tinier that the usual, has a great crunchy-ish texture, and mixes in nicely with the greens without taking over. It’s a nice healthy addition.

MAKE THE QUINOA

2 CUPS water
1 CUP  Pereg Baby Quinoa

salt

Boil water. Add quinoa, reduce heat to low, cover loosely and simmer 15-20 min, until all water is absorbed. Turn off heat, and let sit for 5 min. Add a little salt, to taste

GRILL THE PEACHES

2 peaches, sliced

coconut oil

Grease grill with coconut oil. Grill peaches about a 1-2 min on each side.

MAKE THE VINAIGRETTE

1/4 CUP Olitalia Drinking Vinegar Pomegranate
1 tsp Catskill Provisions Fall Honey
1 clove garlic, squeezed in a garlic press
juice of 1/2 lime
1/2 tsp salt
1/4 tsp white pepper

3/4 CUP olive oil

Whisk first 6 ingredient together well. Slowly add in olive oil to incorporate. Funnel into a squeeze bottle.

ASSEMBLE THE SALAD

quinoa
peaches
2 CUPS Cascadian Organic frozen corn, defrosted
3/4 CUP sugar snap peas, cut into half-inch pieces, (save some cut in half lengthwise to expose the peas inside for garnish)
1/4 CUP red onion, sliced thinly
manchego cheese, cut into small cubes
2 pkgs (5 oz) Super Greens mix

pomegranate honey vinaigrette

Toss all ingredients together with the dressing. Save a few grilled peaches and sugar snap peas to put on the top for garnish.

Mini Muffins: Savory Butternut Squash with Spicy Squash Spread

Posted on: March 31st, 2018 by Ellen Swandiak

I love the idea of creating a more savory slant to things that are usually sweet. These mini muffins incorporate squash, sunflower seeds, carrots and a little bit of farmer cheese in a little, healthy baked treat. 

Tip: An average (3 pound) butternut squash should produce 2.5 cups of puree, so I created a fresh spread with the extra to serve with the muffins, and add some zip and a freshness. Alternatively, butter or cream cheese would also go well. Think of offering all three if you are having a large crowd for brunch.

MAKES ABOUT 36 MINI MUFFINS

PREHEAT OVEN 375ºF… PREPARE THE SQUASH

1 butternut squash, cut in half lengthwise, seeds removed

Place squash halves cut side down on a parchment-lined baking sheet. Roast for 40-45 min till fork can easily pierce through the squash’s center. Let cool a little, then scoop out the squash and mash with a fork in a bowl.

WHILE SQUASH IS BAKING, MIX WET INGREDIENTS FOR THE MUFFIN MIX

1 CUP cashew milk
2/3 CUP almond oil
1 egg
2 TB scallions, green tops, cut into thin rings
3 TB carrot, grated
2/3 CUP farmer cheese, room temp

1 CUP roasted butternut squash puree, cooled

In a large bowl incorporate ingredients till thoroughly combined.

FINISH THE MUFFIN MIX

1 CUP spelt flour
1/2 CUP coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp chili powder
1/2 tsp garlic salt
1/2 tsp salt

In a separate bowl sift flours, then mix in the rest of the dry ingredients. Transfer to the wet ingredients bowl and stir until just combined.

HOBNOBMAG butternut squash muffin recipe steps

RAISE OVEN TEMP TO 400°F… BAKE THE MUFFINS

spray oil
sunflower seeds

Grease 2 mini muffin tins with spray oil* and divide mixture into each cavity, allowing dough to come above the rim. Create a cone-like, irregular shape at the top, then sprinkle on a few sunflower seeds. Bake for 20-22 min, till edges brown. Let cool 5 min in pan, then transfer muffins to a cooling rack.

WHILE MUFFINS BAKE, MAKE THE SPREAD

1 CUP butternut squash puree
1/4 CUP Greek yogurt
1 TB sriracha
1/2 tsp chili powder
1/4 tsp salt

Combine all ingredients in a bowl. Transfer to a small bowl and set on the side of muffins with a small spoon for spreading.

*If you don’t already own a spray oil dispenser, get one. That way you can use the quality oil of your choice for each project. This is a HOBNOB cupboard staple.

HOBNOBMAG Pinterest squash recipes

Want more party recipes for winter squash? Head to HOBNOB’s Pinterest page to see what we gathered from the spectrum. Party Recipes: Winter Squash We’ve done all the weeding for you, so you only see the most beautiful, healthful, and inventive recipes—the ones that are sure to impress guests. Here’s what we included:

Caprese Bites with Honey-Balsamic

Maple Glazed Acorn Squash with Apple, Parsnip and Sage

Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos

Mini Bacon Butternut Squash Cups

Chard Stuffed Acorn Squash With Za’atar and Tahini

Feta and Roasted Acorn Squash Salad

Mushroom Risotto and Broccoli Stuffed Acorn Squash

Butternut Squash Chicken Flatbread Pizza

Smoky Chipotle Pumpkin Hummus

Garlic & Lemon Butternut Squash Noodles

Honey Roasted Butternut Squash with Cranberries and Feta

Chipotle Butternut Squash Soup

Butternut Squash Rösti Cakes

Butternut Squash Hummus

Roasted Winter Squash with Vanilla Butter

Wild Rice Stuffed Mini Pumpkins

Butternut Squash, Coconut & Turmeric Soup + Crispy Sage

Butternut Squash and Goat Cheese Tartines

Weekend Recipe: Roasted Butternut Squash with Tahini and Feta

Sirloin Steak Toasts with Zesty Crumbs

Posted on: February 4th, 2018 by Ellen Swandiak

Generally speaking, men love sports just as much as they love steak, which is why these sirloin steak toasts had to be incorporated into this party theme of recipes to watch the game with (see more recipes here). This recipe provides a simple way to get steak into your guest’s hands, sans utensils. Just broil or grill the steak, set out on sliced bread and sprinkle the lemon and parsley crumb mixture, which gives the dish a dotted effect and an extra zip of flavor. (See this recipe made with sardines, to offer along with the steak for fish lovers, A Canape with Pizazz.)

MAKES 14 TOASTS

MAKE THE ZESTY CRUMBS

zest and juice 1 lemon
1/2 bunch parsley, finely chopped
2 cloves garlic, finely chopped
1 CUP breadcrumbs
3 TB olive oil

Mix together in a bowl. Crumbs should be kind of sticky.

SEAR THE STEAK

1 LB sirloin steak
s + p

Right before cooking, season steak with s + p. Grill the steak or broil in the oven. Let rest. Slice thinly.

MAKE THE SIRLOIN STEAK TOASTS

semolina bread, cut loaf into 1/2-inch rounds
olive oil
orange or cherry tomatoes, sliced thinly (horizontal slices)
seared steak
zesty crumbs
2 TB capers
1 small onion, cut into very thin rings

On each slice of bread, drizzle a little olive oil. Line with slices of tomato, top with steak. Sprinkle crumb mixture over the steak, add a couple of capers, and a ring or two of the onion.

Zucchini Falafel Balls with Yellow Tomato Dipping Sauce

Posted on: November 29th, 2017 by Ellen Swandiak

Zucchini falafel balls are a little lighter than what you might expect in a falafel. These mini bites are baked, and look great in tones of yellow, especially with the yellow cherry tomato dipping sauce which adds its fresh twist.

Making these from fresh chickpeas takes a little extra time, but the end result is worth it. I suggest starting the chickpeas the night before. Then the next steps are pretty straightforward. If you want to used canned chickpeas, you will need 4 cups. Note: if you freeze the balls, they will fall apart, so these are best cooked the day of the party. See more “ball” recipes in our party menu, Have a Ball, made with meat, fish, and more.

MAKES 62 BALLS (ABOUT 1 INCH)

DO AHEAD: SOAK THE CHICKPEAS

2 CUPS dried chickpeas

Pick through chickpeas to remove any debris. Rinse in a colander. Place in a large pot, topped with 4 inches of water. Cover. Soak overnight. OR bring the chickpeas to a boil for 5 min, then let them soak in the water for 1 hr.

COOK THE CHICKPEAS

soaked chickpeas, rinsed well
bay leaf
black peppercorns
2 cloves garlic

1 tsp salt

Add all ingredients, except salt, to a large pot with 4 qts of water. Bring to a boil, then simmer for 1.5 – 2 hrs. Check occasionally to make sure there is enough water in the pot. When chickpeas are nice and soft, turn off the heat, add salt, and allow them to sit in the water and cool, and soak up the salt. Drain, and mash with a potato masher or pulse in a food processor.

REMOVE MOISTURE FROM THE ZUCCHINI

2 CUPS zucchini, grated

Spread zucchini on a large plate or shallow bowl, sprinkle with salt and let it sit for an hour. Drain the liquid that has oozed out, move to a strainer, and press out any more remaining liquid.

PREHEAT OVEN 400ºF…GET OUT THE FOOD PROCESSOR… MAKE THE zucchini falafel BALLS

chickpeas
zucchini
2 cloves garlic, minced
1 CUP parsley, minced

1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper

In batches, pulse chickpeas, zucchini, garlic, parsley. Transfer to a large bowl, add the spices and mix well. Roll into 1-inch balls. Place on a baking sheet lined with parchment. Bake for 45 min.

HOBNOBMAG Recipe Zucchini Falafel Balls

MAKE THE DIPPING SAUCE

10.5 oz container yellow cherry tomatoes
1/4 CUP EV olive oil
2 cloves garlic
1 tsp sriracha sauce
s + p

Place all ingredients in a Blendtec blender, on soup mode, which heats and spins ingredients together. OR, place in a normal blender, then move to a small pot and heat gently for 5 min.

Party Potatoes: Roasted with Carrots and Cumin Coconut Yogurt Dip

Posted on: September 20th, 2017 by Ellen Swandiak

We love these party potatoes as much for their color, as for their cuteness and pop-ability. An all-natural treat, they are accompanied by a dip whose base is coconut yogurt, and is spiced up with cumin. Vegans and paleoists will salute your hosting finesse. This recipe is part of a paleo party planning theme.  Click on the link to see more recipes.

MAKES 60-70 BITES

PREHEAT OVEN 425ºF…ROAST THE POTATOES AND CARROTS

1 LB mixed color baby potatoes, cut in half (keep small ones whole for variety)
5 large carrot bottoms, cut into 1-inch chunks (match potato size)
5 mini peppers (yellow, red, orange), cut and use bottoms
1 TB olive oil
1/8 tsp salt
1/8 tsp pepper

In a bowl, toss ingredients in oil to coat sprinkle with s + p. Move to a baking sheet lined with parchment. Bake for 30 min, till tender and browned.

HOBNOBMAG baby potatoes tricolor

MAKE THE CUMIN COCONUT YOGURT DIP

1/2 CUP coconut yogurt
1/4 tsp cumin
1/2 tsp salt
1/2 tsp white pepper

Place all ingredients into a blender, and emulsify.

TO SERVE

Put roasted mix in a nice bowl with a side of dip, add some toothpicks.

Crispy Artichoke Hearts with Lemon-Horseradish Sauce

Posted on: September 20th, 2017 by Ellen Swandiak

With the mix of the lemon and horseradish, and slight creaminess from the coconut yogurt, the flavors mesh perfectly with the crispy artichoke hearts, which have been roasted in the oven. These make a light, zingy paleo snack. Using quartered artichoke hearts, allows for a dainty bite for party goers, for something a little more substantial, buy a can of whole artichokes and halve them. I created this recipe to serve all Paleo party food, you can see the other recipes here

MAKES ABOUT 40 BITES

PREHEAT OVEN TO 425º F… CRISP THE ARTICHOKE HEARTS

2 cans artichoke hearts (14 oz), quartered
2 TB olive oil
1/4 tsp salt
1/8 tsp pepper
juice from 1/2 lemon

Place artichoke hearts on a paper towel leafy side down to get rid of excess moisture. Then move a bowl, toss together all ingredients. Space artichokes evenly across a parchment-lined baking sheet, leafy side up. Roast 30 -35 min, till tips turn brown.

hobnobmag recipe artichoke hearts and lemon horseradish dip

MAKE THE VINAIGRETTE

1/4 CUP white wine vinegar
1 TB horseradish
1 TB Dijon mustard
1 clove garlic, squeezed in a garlic press
1/4 tsp salt
1/2 tsp pepper
1 tsp lemon zest
2 TB coconut milk yogurt

1/4 CUP olive oil

garnish: 1 TB parsley, minced

In a small bowl, whisk together all ingredients, except oil, then add in a little at a time. Drizzle over warm artichoke hearts, sprinkle parsley.

Paleo Party Finesse: Crunchy Cumin Spiced Crackers with Mixed Seeds

Posted on: September 20th, 2017 by Ellen Swandiak

If you have committed to a Paleo diet, then you know that grains are verboten. But there is no reason to ignore those cravings for crunchy crackers. This recipe not only addresses those “crunch” cravings, but will also give you paleo party finesse when you serve them along with a stocked charcuterie board or along with guacamole. Enjoy them no matter what dietary leaning you follow. 

When developing this recipe, I did a few versions of these babies, in order to decide what flavors matched best with what. The cumin seeds add an almost a lemony zing, with the flavor profile akin to Indian and Moroccan cuisines. Therefore, they make a perfect vessel for dipping into hummus, (for non-Paleo participants, that is—beans are also not allowed). For traditional Paleoists, pair with guacamole, a swath of butter or sliced avocado, or enjoy nakedly on their own. If you like this recipe, you might want to take a look at our Grain-Free Crunchy Bagel-Style Almond Crackers, which tops the crackers with a slew of nuts and seeds for a slightly different take.

We included them on our charcuterie board, so people could match them with meat slices. You can also eat them with or in a salad, in lieu of croutons, they soak up the dressing nicely while keeping their crunch. Include some red pepper in the salad, the flavors really work especially well together. See my other paleo recipes, in the theme Purely Paleo

MAKES ROUGHLY 45 PIECES

PREHEAT OVEN 325ºF… PREPARE SEED MIX

1 1/2 TB sesame seeds
1 1/2 TB hemp seeds
1 TB chia seeds
1 TB golden flax seeds
1 TB cumin seeds
1/2 tsp sea salt

In a small bowl, mix thoroughly.

MAKE THE DOUGH

2 CUPS almond flour
seed mix

1 TB almond oil
1 egg, beaten

In a large bowl, mix dry ingredients, then add the oil and egg. Knead well, and shape into a ball. Place onto a sheet of parchment paper that fits a baking pan. Transform dough ball into a rectangle echoing the shape of the parchment. Top with second piece of parchment and roll out dough to between 1/16- and 1/8-inch thickness. I like keeping the edges ragged so the tips will get more brown. You may need to fill in some holes as the dough escapes the parchment, so just break off those parts and fill in as necessary.

BAKE THE CRACKERS

Bake for roughly 27 min. The crackers should be browned on the edges. Move with parchment to a cooling rack and allow to cool about 10-15 min. Break apart by hand into irregular shapes. Store in an airtight container. Try not to eat them!

Summer Grilling Sensation: Lemony Oregano Fish Skewers

Posted on: July 17th, 2017 by Ellen Swandiak

One of the joys of the hot season is summer grilling. There’s nothing like being outside with a hot grill, a drink in your hand, and all your favorite friends gathered around. Once you have marinated and skewered the fish, you can just sit these on the grill for 2-3 minutes, and serve something healthy and sensational.

The yellowy-orange tomatoes and lemon wedges give skewers a uniform look. Tip: When developing this recipe, the first thought was to get swordfish for the dish, but it was not available, so I substituted paiche fillets, which had the same firm consistency, and took on the marinade flavors very well. See more recipes for Summer Entertaining.

MAKES ABOUT 39 PIECES OF FISH, 13 SKEWERS

Fish Kebabs

MAKE THE MARINADE

3/4 CUP olive oil
zest and juice from 1 lemon
2 TB mint, cut into ribbons
1 TB thyme, minced
2 cloves garlic, crushed in a garlic press
2 tsp dried oregano
3 tsp coriander seeds, toasted and lightly crushed in a spice grinder
2 scallion tops, cut into thin rings
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp cayenne

Combine all ingredients in a bowl

MARINATE THE FISH

2 1/2 LB paiche fillet, 1-inch thick

Rinse the fish and pat dry with paper towels. Cut into 1-inch cubes. Place fish and marinade in a zip lock bag. Let marinate for an hour in the refrigerator.

GRILL THE FISH

5 lemons, cut into 8 wedges
yellow cherry tomatoes

Onto wooden skewers thread a lemon wedge, 2 to 3 pieces of fish, and end with tomato. Grease and preheat grill. Cook fish for 2 –3 min on both sides.

Taco Bar: Grilled Mole-Marinated Pork with Salsa and Pickled Jalapeño

Posted on: June 10th, 2017 by Ellen Swandiak

When you are cooking for a crowd, shortcuts are very welcome. That’s why we always have an eye peeled for helpers that are chemical-free, and are made with love. The magic behind the pork lies in the marinade. Hernán Mole Poblano paste comes in a concentrated form which can be used to create a rich, authentic mole sauce, or be used as a marinade. And if you’ve ever tried making mole, you know that it is a labor of love that takes several days to accomplish. So, having pre-made mole flavors is a fantastic time-saver. This jar can offer up those intense flavors because they put the time into it.

The joy of the make-your-own-taco buffet are the toppings. Suggested taco bar pairing: Grilled Mole-Marinated Pork with White Peach Salsa, pickled jalapeño, cilantro, and dijon mayo. Find more recipes for the Taco Bar here  that cover all culinary leanings: beef, fish, and vegetarian recipes included.

MAKES ENOUGH FOR 8 TACOS

MARINATE THE PORK

4 TB Hernan Mole Poblano paste
2 LB pork loin, cut into 1-inch chops
1 tsp salt

Scoop paste and spread evenly over the pork with your hands, or a spoon. Marinate covered or in a plastic bag in the refrigerator for at least one hour.

GRILL THE PORK

On a heated bbq or grill pan, cook the pork about 5 min on each side.

You can cook this ahead of time and keep the chops intact. If you do, when you are ready to serve the tacos reheat the pork on the top shelf of your bbq or in a microwave. Cut into thin slices and place in a serving bowl on your taco buffet. Suggested taco bar pairing: Grilled Mole-Marinated Pork with White Peach Salsa, pickled jalapeño, dijon mayo, cilantro.

HOBNOBMAG Recipe Taco Bar Grilled Pork

Cooking Elk Medallion Sliders: Like Steak but Better

Posted on: May 4th, 2017 by Ellen Swandiak

Here is an ingredient you may not have come across: elk. I chose to use it in developing a party menu of WILD ingredients, and though unfamiliar, it turned to be somewhat familiar. Cooking elk is quite simple. Elk tenderloin medallions can be treated just like filet mignon. Do not overcook it! This recipe calls for a quick grill then a slicing of the meat for sliders—with accoutrement: bacon, a gouda-style cheese from Ireland, and bitter radicchio and topped with Creamy Old-Style Mustard Dip (also seen in our exotic sausage recipe). To preserve all the wonderful juices, be sure to flip the tenderloins with tongs, instead of a fork.

You can order elk, and other exotic meats from Fossil Farms, where we purchased the sausages as well. See more at this link.   And if you are intrigued at the idea of using wild and foraged ingredients, see our entire party menu, Exotic & Foraged.

MAKES 24 SLIDERS

MAKE THE CREAMY OLD-STYLE MUSTARD DIP

1/2 CUP sour cream
1/2 CUP Maille Dijon Old-Style mustard
4 TB Maille Dijon mustard
1/8 tsp cayenne pepper
1 tsp Breitsamer Honig Forest Honey

Whisk all ingredients together in a small bowl.

COOK THE BACON

8 slices bacon

In the microwave, place 4 slices of bacon between paper towels. Cook for about 1 min per slice (start with 3 min to see if crispy). Cut (or snap!)  each slice into 3 parts.

cooking elk tenderloins

GRILL THE ELK

4 elk medallions
s + p

Let meat come to room temperature before cooking elk. Generously season with s + p. Grill 1 1/2 min on each side. Let meat rest before cutting into 1/4-inch slices.

cooking elk sliders with bacon, cheese, and radicchio

ASSEMBLE THE elk medallion SLIDERS

24 Martin’s Party Size Potato Rolls
Kerrygold Blarney Castle gouda-style cheese


mustard cream sauce
sliced elk
radicchio castillo franco, trimmed to fit on the rolls

Slice rolls in half and add a slice of cheese to the bottom. Place under broiler for 1 min (or less, watch!) to melt the cheese.

Slather mustard onto top of the roll. On top of the cheese, add bacon, two slices of elk, and 3 radicchio leaves. Close roll, and push together.

Tequila Spiked Guacamole: Best of Both Worlds

Posted on: February 22nd, 2017 by Ellen Swandiak

Tequila spiked guacamole combines the best of two Mexican culinary masterpieces: the Margarita, and the homage to the avocado: guacamole. Lime enhances the flavors, and cream cheese makes it thick and rich. Make sure to use a better tequila, if you are looking for some better brands, see our other posts Exotic Tequila Tasting, and one brand created by a father and son team.

Be sure to serve with a side of better chips. Que Pasa organic and gluten-free tortilla chips are made with organic whole kernel corn, organic canola and sunflower oil, sea salt, and hydrated lime. They are available in various colors throughout the year (yellow, blue, red, and white) so you can create some pretty combinations, depending on the season.

See more booze-infused recipes in our party theme Alcohol Infusion, which includes a nut mix, baby back ribs, and filet mignon sliders.

MAKES ONE LARGE BOWL

MAKE THE GUACAMOLE

4 large avocados, mashed with a potato masher
1/4 CUP cilantro, chopped
2 jalapeños, seeded, diced
zest and juice of 1 lime
6 oz cream cheese, softened
big pinch of salt
3 TB tequila (blanco)

Maldon sea salt

In a large bowl, add the cilantro and jalapeños to the mashed avocados. Zest lime, then cut in half and squeeze all the juice into the bowl. Add cream cheese, salt, and mash thoroughly. Add tequila, mash some more.

Transfer to small serving bowl that you can fill to the very top. Using a spoon, even and flatten the top. Sprinkle sea salt all over.

Serve with tortilla or plantain chips. Replenish the guacamole bowl as the night goes on, sprinkling the salt on top each time. Keep the surplus covered in the fridge with avocado pit inside to keep it from turning brown.

HOBNOB Magazine