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Light Dessert: Strawberries, Blue Cheese & Crushed Pecans

Posted on: June 1st, 2014 by Ellen Swandiak

A fresh berry with a punch of blue cheese and crunchy pecans could appeal to those who shy away from things that are overly-sweet.  This light dessert is so easy to assemble—the blue cheese adheres to the fruit, and the nuts stick to the cheese. Make sure to leave on the strawberry’s green tops, so it can be used as a handle for picking berries up. Include this ensemble if you are planning to do a 4th of July buffet—I love the red, white, and blue effect.

MAKES 36 STRAWBERRY HALVES

GET A NICE SHARP KNIFE

18 large strawberries
Maytag blue cheese, softened
20 pecans, chopped
—
Cut each strawberry in half leaving the greens intact. On each half, spoon on a little blue cheese, push down with thumb. Spread chopped pecans on a cutting board. Turn strawberries face down and press the blue cheese into the chopped nuts. Arrange on serving platter.

BLUE CHEESE BUYING GUIDE:

There are so many varieties of blue cheese, each one with its own texture, piquancy and taste. Keep in mind raw cheeses offer a more complex flavor profile, with a sense of terroir. Ask for tastes at your local cheese emporium!
[1] Gorgonzola Mountain -italy- Cow’s milk. Strong.
[2] Gorgonzola Dolce -italy- Cow’s milk. Soft, spreadable.
[3] Maytag Blue -iowa- Raw cow’s milk. Quintessential.
[4] Great Hill Blue -massachusetts- Raw cow’s milk. Piquant, slightly sweet.
[5] Fourme D’Ambert -france- Raw cow’s milk. Dense, crumbly.

blue cheese varieties

Summer Light Eating: Red Snapper with Apple Fennel Slaw

Posted on: June 1st, 2014 by Ellen Swandiak

When you are looking to eat light in the summer, fish and salad are king. The slaw in this dish is dressed in a creamy mayo and sour cream with the addition of buttermilk, and lively touches of vinegar and lemon. Apples and fennel are a perfect match, just make sure to slice each ingredient very thinly.

Looking for more summer recipes? Check out our party plan for a cool July 4th barbecue at this link.

MAKES 8 FILETS

PREPARE THE FISH

1/2 CUP spelt flour
salt
2 LB red snapper filets, cut into 1-inch strips (should be about 8 pieces)
—
In a bowl, mix the flour and salt, then coat the snapper.

COOK THE FISH

3 TB olive oil
coated filets
—
Heat the oil in a large skillet over medium heat. Oil should cover the entire bottom of the pan. Add snapper skin side down. Cook about 1 min each side. Move to paper towel to soak up any extra oil. Serve atop a mound of the apple fennel slaw or a red potato salad.

•

recipe

APPLE FENNEL SLAW WITH BUTTERMILK DRESSING

Anise flavor was never at the top of my list, but my firm belief is to sample any off-putting flavor until it becomes something palatable. When dining out, I’ll try new things, trusting in the art of the chef to deliver. With the flavor of anise, I have been converted. Here, in the Apple Fennel Salad, it lends a freshness and crunch that’s unbeatable. Finding organic or farmer’s market source for the fennel is essential for a mild anise flavor.

Recipe Apple Fennel Slaw

MAKE THE BUTTERMILK DRESSING

3 TB sour cream
1/4 CUP mayonnaise
3 TB buttermilk
2 tsp lemon zest
juice from 1/2 lemon
1 TB Normandy apple cider vinegar
1 1/2 tsp natural sugar
1/2 tsp salt
—
Mix ingredients together in large bowl.

MAKE THE SLAW

2 fennel bulbs, sliced thinly into rings
1 McIntosh apple, sliced thinly
buttermilk dressing
—
Toss fennel and apple together with dressing. Serve snapper atop a mound of slaw on small plates.

Creative Popcorn with a Salty Surprise: Pepperoni Bits

Posted on: June 1st, 2014 by Ellen Swandiak

Tiny, spicy bits of pepperoni add a second dimension to this creative popcorn recipe—not to mention the fun touches of red strewn throughout. You might be saying, why didn’t I think of this? I created this dish especially to serve at a 4th of July party, with a focus on a red-and-white buffet strategy.

We could all agree that pepperoni is a delicious topping, but not necessarily the healthiest one. The good news is that the brand I chose is from Applegate’s Naturals. They offer uncured turkey pepperoni, sliced ultra thin, with 70% less fat than conventional pork pepperoni. Best of all, it has the same great taste and buttery feel.

If serving this at a party, remember to also put out plain popcorn for the vegetarians. And see more party recipes in our 4th of July red, white, and blue strategy.

MAKES 3 CUPS

GET A NICE BIG POT WITH LID

3 TB peanut oil
1/4 tsp salt
1/4 tsp red pepper flakes
1/8 CUP white popcorn
8 slices Applegate turkey pepperoni, minced
—
Heat a large pot, add the oil, heat. Sprinkle in salt, and red pepper flakes. Add popcorn, cover pot. Turn up the flame to high. After about 30 seconds you should hear the first kernel pop. Shake pot over the flame until popping stops. Transfer to large bowl. Add pepperoni, toss. Place small cups alongside popcorn bowl so guests can scoop a batch instead of using their hands.

Turkey Wraps with Swiss Cheese & Cole Slaw

Posted on: April 1st, 2014 by Ellen Swandiak

Serving wraps at a party is one of my go-to tricks. They offer up a substantial bite, and when sliced and served with a toothpick, create an artsy statement that looks grander than the time you spent pulling it together.  These turkey wraps hosts a classic flavor combo: turkey, swiss cheese and cole slaw. These ingredients were chosen for their whiteness, that is, we are creating a menu for an all-white buffet. It really makes an impression when you see it all together. The addition of cream cheese works as a glue to hold it all together.

Here are some tips for creating a solid presentation. Make sure the cole slaw does not have excess liquid in it—squeeze out all the moisture in a sieve/coldander before spreading on the wraps, and do not overfill. The addition of Maille Dijon Originale into the cole slaw vinaigrette gives it a little more zip, be sure to add it. Alternatively, you could salt the grated cabbage and drain the liquid out before preparing, up to you.

If you’d like to see more all-white recipes for creating a striking buffet see them at this link.

makes 8 wraps, 64 pieces

MAKE THE DRESSING

1/8 CUP olive oil
1/4 CUP white vinegar
1 TB turbinado sugar
1/2 tsp Maille Dijon Originale mustard
—
Whisk ingredients together in a bowl.

GET OUT THE FOOD PROCESSOR… MAKE THE COLE SLAW

1/2 head of cabbage
—
Cut into chunks that fit into food processor chute. Grate. Toss with dressing in a bowl. Drain excess moisture. Let flavors meld in the fridge, if you have time.

turkey wraps: steps for rolling

MAKE THE WRAPS

8-inch flour tortillas
8 oz cream cheese
1 LB turkey, sliced thin
1 LB Jalsberg swiss cheese slices
cole slaw
—
Spread a thin layer of cream cheese all over one side of tortilla. Top with 1 or 2 slices of turkey leaving about 2 inches uncovered at one end. Cover turkey with swiss cheese. Spread a thin layer of cream cheese over the swiss. Spoon a thin layer of cole slaw, keeping more to the center, not edges. Roll tightly. The cream cheese works to seal the end of the wrap. Trim ends, slice the rest into 8 pieces.

Chilean Sea Bass in Sesame Seed Crust

Posted on: April 1st, 2014 by Ellen Swandiak

If Chilean sea bass is on the menu of any NYC’s fine dining establishments I’m at, my eyes light up.  It is my go-to fish order. Almost no other fish compares in its meatiness and extra sweet flavor. This recipe is designed with entertaining in mind, and adds a super tasty crust to the fish. Keep in mind, serve this only to your favorite foodie friends that will appreciate your time, effort and taste—and generosity.

Tips: Make the marinade and crust mixture ahead of time. To serve, when you are roughly a half hour from serving, preheat oven, and assemble the recipe. Soon your guests will be enjoying something extraordinary.

We suggest serving with a white bean salad on the side. A suggestion for bigger parties: If you prefer to do smaller bites, cut it into say 20-25 instead of the 10. Serve atop a bib lettuce leaf with a spoon of the white bean salad on top.

Chilean sea bass is a beautiful, perfectly white fish, which is why it was included in our All-White Party theme. (See more recipes here.) If you are planning a shindig, we’ve got your back.

Makes 10 mini servings or 20 to 25 bites

MARINATE FISH 15 MIN

juice from 1 lemon
5 TB extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper, to taste
1 3/4 LB Chilean sea bass, cut into 10 portions
—
Mix ingredients together in small bowl. Pour over fish, flip over to coat. Marinate in the fridge.

PREPARE THE SESAME SEED CRUST

4 TB sesame seeds
1/2 CUP panko breadcrumbs
1/2 tsp salt
—
1/2 tsp cumin
pinch of cayenne
—
Toast sesame seeds and breadcrumbs with salt in a heated skillet over medium-low heat, shaking frequently, until slightly golden, 3 to 5 min. Transfer to a flat bowl to cool. Mix in cumin, cayenne.

PREHEAT OVEN 450°F … COOK THE FISH

sesame seed crust mixture
—
Line a baking sheet with parchment. Remove fish from the fridge, dip into the sesame seed mixture, coat all sides. Roast 10 min exactly for 1-inch thick pieces, if less thick adjust accordingly.

•

recipe: side dish

WHITE BEAN SALAD WITH FENNEL & CELERY

Party pointers: This works nicely as a side dish with our Chilean Sea Bass in Sesame Seed Crust, or can be served all by itself in individual glasses. Also great combined with orecchiette for a wholesome pasta salad. The flavors are fresh and lively, with a bit of crunch (due to the chopped bits of fennel and celery)—and a dash of lively honey-apple vinaigrette.

makes about 4 cups

PREPARE THE SALAD

2 cans white beans, drained, rinsed
1/2 fennel bulb, diced
1 shallot, minced
1/2 large cucumber, peeled, seeded and diced
s + p
—
Combine ingredients in large bowl.

steps to create a party friendly white bean salad

MAKE THE DRESSING

3 TB lemon EV olive oil
1 TB honey apple vinegar
1 tsp salt
freshly ground black pepper
small clove garlic, minced
1 tsp fresh oregano, minced
—
Whisk together ingredients, toss into salad.

TO SERVE

mini basil sprigs, for garnish
—
Sprinkle herbs onto salad. Serve in small paper cups or glasses with spoon inserted.

Stir Fry Lotus Root with Kumquats

Posted on: April 1st, 2014 by Ellen Swandiak

Lotus root is just so special, I can think of a bunch of ways to showcase this ingredient and highlight its pretty, pure white color, in addition to the stir fry lotus root featured in our recipe below. Its unusual pattern makes it seem like food from outer space. The texture is the selling point, it has a satisfying, fresh-tasting crunch, akin to water chestnuts or turnips.

• Serve it as a salad accompanied by thin slices of cucumber and toss in a mayo-based dressing.

• Stir frying gives it additional crisp. In addition to this recipe, match it with a quick stir fry of snap peas, or mushrooms, or string beans.

• Add sliced lotus root to soups. It would look great in a light broth with a teeny star pasta and bean sprouts.

Whenever I host a party, I try to offer something unusual that people can try. The stir fry lotus root worked perfectly in my party menu featuring all white foods. See more of the recipes and ideas at this link to create a totally chill white scene on your buffet.

MAKES A SMALLISH CRUNCHY SNACK FOR 4 PEOPLE

GET OUT YOUR WOK (OR SKILLET)

1 TB peanut oil
pinch of red pepper flakes
—
Heat peanut oil over high flame. Add a pinch of red pepper flakes.

STIR FRY

bag of lotus root
1 clove garlic, sliced thinly
6 kumquats, cut into rings
2 TB natural cane sugar
—
Add lotus, garlic and kumquats to wok, stir fry on high heat for about 2 min. Toss in sugar, stir together an additional minute or so. Serve in bowl or individual cups.

For the White Party: Ultra-White Cheeses, Pale Figs, & White Bean Hummus

Posted on: April 1st, 2014 by Ellen Swandiak

If you love hosting parties with a dramatic effect, this White Party plan is for you. Each and every recipe is presented in stark white, which I suggest doing for the winter holiday season, for extra starkness.

White bites rule! And these snacks simply add to the total effect. Think about serving on white Carrara marble platters.

[1] Cacioricotta’s Fiocco Ni Neve (Misto Pecora) is a pretty, round cake you can cut into wedges. Made from cow and sheep’s milk, it is firm with quite a salty kick. From Italy.

[2] The Drunken Goat, known for its rind soaked in red wine, is a popular option from Spain. It is semi-soft and has wonderfully-delicate, creamy taste that melts in your mouth.

[3] Olympiana Sun Dried Kimi Figs, from Greece, have the perfect washed-out color for this party. Their sweet, chewy texture pairs well with both cheeses.

[4] Eat Well Enjoy Life Tuscan White Bean Hummus Hummus is the go-to, pre-made dip we all grab for. This brand went a little crazy and came up with a line of hummus using different beans. White bean, edamame, black bean, and lentils enter the scene. Low-fat versions appear for the careful crowd. You’re covered. eatwell-enjoylife.com

Stuffed Portobellos with Cheese & Herbed Breadcrumbs

Posted on: March 1st, 2014 by Ellen Swandiak

This stuffed portobello’s flavors are not subtle. The smoked provolone cheese really adds a salty, powerful  mouthful. Cutting it into bite-sizes pieces gives it a nicer look, almost like cake, and makes it easy to serve at a party.  It’s best to use a cheese with a high-melting point, like the provolone in this dish, or else you will get a melty mess. I included this recipe in our theme for a Smoky Party plan, so head to this link to see more recipes featuring a smoky bent.

MAKES 32 BITES

PREHEAT OVEN 350ºF… PREPARE MUSHROOMS

4 portobello mushrooms
—
To clean mushrooms, wipe with dry paper towel. Remove stems, (reserve for other use, freeze if not using soon), place caps on baking sheet.

MIX THE STUFFING… BAKE

smoked provolone, cut into thin slices
—
1 1/2 CUPS breadcrumbs
herbs, minced
s + p
—
Cover entire surface of mushroom cavity with cheese slices. Toss together breadcrumbs, herbs, s + p. Liberally top cheese with mix. Bake for 35 to 40 min, till crumbs are golden and cheese is melted. Slice into 6 triangles.

RECIPE for STUFFED PORTOBELLOS with a smoky provolone cheese and topped with breadcrumbs

Quick Canape: Tortellini Bites with Smoky Paprika Oil

Posted on: March 1st, 2014 by Ellen Swandiak

An almost instant party bite—think of thIs quick canape as an adorable addition to your party display. It’s a combination of tortellini with the addition of a smoked kielbasa, and just a hint of smoky paprika oil. If you like things on the spicy side, consider adding a little cayenne pepper to the oil to give it a fiery kick. If you are making these around the holidays, the green from the arugula gives it Christmas flair.

Other uses for the Smoky Paprika Oil: We included in our  recipe for Creamy Mushroom Soup.adding it as a spiral accent. Think about also drizzling over grilled fish or chicken tenders, or mixed into salsa.

Ingredient tip: The very best place in NYC to get kielbasa is the East Village Meat Market & Deli, on 139 Second Avenue near 9th St. It’s a holdout from the times when the neighborhood was strictly Eastern European, and has that old-school charm. In case you don’t live in New York, they also ship during the colder months of the year. In this recipe, we chose the double-smoked ring. Speaking of smoky things—you can see more recipes in the Smoky Party theme on this site, and get more party ideas to make you look like a rock-star host.

MAKES ONE BITE FOR EVERY TORTELLINI & ABOUT 1/4 CUP OF THE SMOKY PAPRIKA OIL

BOIL THE TORTELLINI

1 bag tortellini
—
Cook according to directions. Drain.

FRY THE KIELBASA

kielbasa
—
While tortellini is boiling, cut kielbasa into 1-inch rounds. Slice the round into 4 triangles. Cook in hot skillet till edges are brown.

MAKE THE SMOKY PAPRIKA OIL

1/4 CUP olive oil
1 tsp Hungarian smoked paprika
1 garlic clove, minced
cayenne pepper, to taste, if desired
—
Whisk ingredients in a small bowl. (To keep: Store in small jar or squirt bottle, use up to 2 weeks.)

ASSEMBLE THE BITES

arugula
cooked tortellini
fried kielbasa triangles
smoky paprika oil
—
With a toothpick, spear one arugula leaf, one tortellini into kielbasa triangle. Using a squirt bottle, or teaspoon, dot paprika oil around dish and onto tortellini.

how to create a quick canape with frozen tortellini

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