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Posts Tagged ‘sports fans’

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.

Spicy Baked Buffalo Wings

Posted on: February 1st, 2020 by Ellen Swandiak

Touchdown this SuperBowl Sunday with these Spicy Baked Buffalo Wings that even the fittest athletes can’t say no to. This recipe is courtesy of Gozney, a company that makes the coolest and most powerful mini pizza ovens for your backyard (see more on the ovens at this link). Instead of deep-frying the wings, try Gozney’s technique for creating crispy skin while keeping the meat to remain incredibly moist inside. You can learn the tricks to crispy skin and more in this educational and entertaining step by step video here.

SERVES 4

See more recipes for watching the game, like Sirloin Steak Toasts with Zesty Crumbs, at Hobnob’s Party #18 Classy Sports: An Upscale Menu for Watching the Big Game

PREPARE CHICKEN A DAY AHEAD

2-3 TB plain flour
1/2 tsp baking powder
1 TB salt

12-16 chicken wings, a mix of wingettes and drumettes

This step allows for the chicken skin to get crisp, by removing all the moisture: Toss first three ingredients together in a bowl. Separate the wings from drumettes by cutting through the knuckle if they are still attached. First remove excess moisture from the skins by placing chicken between two paper towels and pressing down, then dredge in the flour mixture, shake. Set on a cooling rack and refrigerate overnight, uncovered.

MAKE THE BLUE CHEESE DIP

1 CUP sour cream
1/2 CUP buttermilk
4 oz blue cheese (gorgonzola or other soft blue)

Mix thoroughly in a bowl. Season to taste, if needed. This can be made a day ahead, and would allow the flavors to really meld.

MAKE THE SAUCE

6 TB Unsalted Butter
8 TB Franks Hot Sauce

While the chicken is cooking, melt ingredients together and keep warm.

PREHEAT OVEN 400ºF…COOK THE WINGS

Lightly heat a cast iron grill pan in the oven, about 5 min. Add chicken and cook for about 30-35 mins, rotating and flipping a few times. When skin in nice and browned, remove from oven and use tongs to dip the wings in warm hot sauce, transfer to a plate. Serve with blue cheese dip in a bowl alongside the wings.

Spinach Crepes with Two Savory Fillings

Posted on: January 28th, 2020 by Ellen Swandiak

Crepes are one of the first things I learned to cook as a child because I loved them so much. These have the addition of spinach, giving them a lively green color and a slightly more earthy taste. Using spelt flour and oat milk also makes them more up-to-date than your typical white-flour-milk variety. Make sure to let the batter rest before cooking, otherwise they will tear when rolling. You can even make the batter the night before for fantastic results.

When cooking the crepes, the first one in the pan is the test. With this result, you can determine if you need to thin out or thicken the batter, and if you need to adjust the flame up or down.

Using fresh spinach gives the crepes a brighter green color, but you can also use defrosted frozen spinach in a pinch. The two fillings: Salmon and Arugula in Lemon-Dill Cream Sauce and Cauliflower, Brussels Sprouts, and Yellow Squash in Tahini Garlic Sauce add to the decadence of the crepes.

MAKES 10 CREPES (CUT THEM IN HALF OR THIRDS TO SERVE)

MAKE THE BATTER

6 eggs
2 CUPS spelt flour
2.25 CUPS oat milk
1 bunch spinach, roughly chopped
1 tsp salt

Split the ingredients in half, and make the batter in two batches in a food processor. Blend on high speed until smooth. Move to a large bowl, combine both batches. Let rest at least 20 min to allow the mix to fully combine. 

COOK THE CREPES

butter
batter

In 9-inch non-stick skillet, add about a tsp of butter to the pan, and melt. Pour a ladle’s worth of batter into the pan, then add about another half, so when you twirl the pan around the batter goes all the way to the edge.

Fry for about 2 min, until bottom has golden touches. Run a spatula around the edges and carefully flip over. Fry for one more min or so. (Once you make the first crepe, and the pan is nice and hot, the rest should not stick.) Transfer to a plate and repeat with the rest of the batter.

FILL THE CREPES

cooked crepe
filling (recipes follow)

Fill the crepes as they come off the pan, allowing a minute or so for them to cool a bit. Spread 3 TB of desired filling, leaving the bottom inch clear, and top 1.5 inches clear (as seen in the photo below). Roll tightly, pushing down so there is no air. Place on serving plate with open end underneath. Crepes are good at room temperature, or even cold, so great for a buffet situation.

hobnobmag Recipe Spinach Crepes

Filling: Salmon and Arugula in Lemon-Dill Cream Sauce

A rich salmon and cream gets a kick of arugula, to add some bite. Cooking the salmon in the microwave speeds things along.

ENOUGH FILLING FOR 5 CREPES

Lemon-Dill Cream Sauce

START THE SAUCE

3 TB butter, cut into chunks
4 oz cream cheese, cut into chunks
1/4 CUP vegetable stock
juice from 1/2 lemon
1 tsp lemon zest
1 tsp salt
1/2 tsp white pepper

Cook gently over very low flame while whisking, about 3 min. Allow to cool.

FINISH THE SAUCE

lemon cream mixture
3/4 CUP sour cream
white part of 3 scallions, cut into thin rings
1 TB dill

In a small bowl mix all ingredients well.

COOK THE SALMON

1 1/4 LB salmon fillet
s + p

Cook salmon in microwave: Place on a microwave safe dish, cook on hight for 1 min. Check to see if cooked through, add time in 30 sec increments till fully cooked. Allow to cool. Shred with a fork. Move to large bowl.

FINISH THE FILLING

salmon
4 CUPS arugula, chopped finely
1/4 CUP pumpkin seeds, chopped finely
Lemon-Dill Cream Sauce

Toss all ingredients together, adding the sauce a little at a time. Don’t oversauce the mix or it will ooze out of the crepes.

hobnobmag Recipe Spinach Crepes

Filling: Cauliflower, Brussels Sprouts, and Yellow Squash in Tahini Garlic Sauce

This vegetable medley adds a striking vegetarian addition to the spinach crepes. The tahini really adds a special flavor and richness.

ENOUGH FILLING FOR 5 CREPES

Tahini Garlic Sauce

MAKE THE SAUCE

1/4 cup tahini
juice of 2 lemons
2 TB olive oil
2 cloves garlic, squeezed in a garlic press
1/4 tsp agave
1/4 tsp salt
1/4 tsp pepper

water

Whisk ingredients together in a small bowl. If too thick, add about a tsp of water to thin it out.

Cauliflower, Brussels Sprouts, Yellow Squash Medley

SAUTE THE VEGGIES

10-15  brussels sprouts, cut into thin strips (or processed in food processor)
1 head cauliflower, riced in food processor
2 yellow squash, shredded
6 TB butter

Saute each ingredient separately in a large pan with 2 TB butter. Allow to sit on the pan about 3 min, so the edges get nice and brown, stir, total cook time 5-6 min each batch. (Don’t crowd the pan, you may have to do each ingredient in two batches.) Toss together in a large bowl.

PUT IT ALL TOGETHER

Tahini Garlic Sauce
cooked veggies

Add sauce to the veggie medley, and mix well. Do not overdress.

hobnobmag Recipe Spinach Crepes

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.

Skirt Steak Pinwheels: A Rare Steak Treat

Posted on: June 16th, 2019 by Ellen Swandiak

Steak lovers, here is a rich recipe that adds much fanfare to just a grilled steak. Skirt steak pinwheels take butterflied skirt steak, pounded thin, then rolled up with cheese inside. It’s a way to wow dinner guests with something different and special.

The stuffed skirt steak pinwheels make a graphic statement of red and white, with the spiral of cheese, which is why I included this recipe a part of our 4th of July menu for a buffet, where all the food is red and white. Tip: Good skirt steak can be a little pricey, but pounding them thinly allows you to stretch your dollar. Make sure to start with it butterflied from the butcher, unless you have good knife skills.

Skirt steak has nice marbled fat, which is why I chose it over flank steak, for its extra richness of flavor. Two important tips: When rolling the steaks into logs, make sure the grain is parallel to the length of the roll. That way when you cut the spirals you will be cutting against the grain. Two: Do not overcook it—you want all those juices intact.

Another very important point, choose a cheese that does not melt easily, like a halloumi or paneer, or the Yanni Grilling Cheese with  jalapeño as I did here.  That way the cheese will stay inside the steak (not melt out and make a mess of your pan. I tried this recipe with three other cheeses until I got it right!). But it was fun eating the mistakes.

MAKES 16 SKEWERED BITES OR 32 HALF SLICES

PREPARE THE STEAK

1 1/2 LB skirt steak, butterflied
grapeseed oil
s + p
grilling cheese, cut into 1/8” slices

Cut steak into 6-inch lengths. Pound till about 1/8 to 1/4-inch thick. Trim odd sections (throw in pan as a snack while cooking!) Spread oil on both sides of steak, sprinkle salt and pepper inside. Line cheese slices inside the fatty side of the meat, leaving a little free space at the top. Roll tightly. Tie at 2” intervals. Trim ragged ends.

HOBNOBMAG steps to make skirt steak pinwheels

SEAR THE STEAK

1/2 TB grape seed oil

In a large skillet heat oil on medium-high heat. Sear steak for one minute each on all 4 sides, until nice and brown. Remove from pan and let sit for a few minutes. (At this point you could put aside and cook when you are ready to serve.)

HOBNOBMAG steps to make skirt steak pinwheels

FINISH COOKING STEAK

seared steak rolls
thyme, broken into snippets
EV olive oil

When slightly cooled, insert 4 large bamboo skewers into each roll through the top fold, in order to secure. Cut in between each, so you end up with 4 spirals. Push skewer completely through.

Cook each piece with spiral facing up about 2 minutes on each side using the skewer to flip. Remove from pan, discard twine. Serve as is with skewer, or remove skewer and cut in half to reveal the cheese spiral design. Sprinkle thyme snippets, and drizzle EV olive oil to decorate the plate.

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.

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.

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.

Turkey Patties Topped with Cucumber Basil Pesto

Posted on: September 20th, 2017 by Ellen Swandiak

For those following a paleo diet, there are lots of options for party fare. These turkey patties have a nice crunchiness via onion and jalapeño bits, which adds a bit of texture and flavor to the meat. Tip: When cooking the patties, take note. They are a little fragile, so make sure oil covers the bottom of the pan to ensure they don’t stick. Patties should be white halfway up the side before flipping. Run a spatula or fork under the patties while cooking for extra insurance.

As for the pesto, prepare the cucumbers ahead of time, but don’t make the pesto till ready to serve. I made mine the night before and it did not keep its pretty green color, though it still tasted mighty fine.

These turkey patties are just one of the recipes from my paleo party theme. Click the link to see more veg and meat dishes. 

MAKES 24 BITES

MAKE THE TURKEY PATTIES

1 LB ground turkey breast
1 egg
1/2 tsp Worcestershire sauce
1/2 small red onion, minced
1/2 jalapeño, minced
1 clove garlic, minced
1 1/2 TB parsley, minced
1/4 tsp salt
1/8 tsp pepper
2 TB nutritional yeast

almond oil

With a fork combine all ingredients, except oil, in a large bowl. With wet hands (the mix may be kind of sticky) take a small amount that fits in the palm of your hand, make a ball, then flatten. Size should be roughly 2 inches x 1/2-inch thick (two bites). Get a big skillet hot, add 1/8-inch oil to the pan, then add patties. Cook for 2 1/2 min, till nice and brown, then flip and brown other side. Let drain on a paper towel.

hobnobmag recipe Turkey Patties Topped with Cucumber Basil Pesto

GET OUT THE FOOD PROCESSOR… PREPARE THE CUCUMBER

2 cucumbers, peeled
1 tsp salt

Cut cucumbers in half lengthwise and remove seeds with a spoon. Cut these in half and grate in the food processor. Move to a platter, sprinkle with salt and let it sit for about one hour. Transfer to a strainer and squeeze out as much liquid as possible, then place in a bowl. (If doing this part ahead of time, place cucumbers in an airtight container in the fridge till ready to use)

MAKE THE PESTO

3 cloves garlic, chopped
1 1/2 CUPS basil leaves
3/4 CUP mint leaves
1/2 CUP pine nuts, toasted on a hot skillet
1 tsp fresh thyme leaves
1/2 CUP EV olive oil

cucumbers

Pulse together in a food processor. Add to the cucumbers and mix thoroughly.

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.

Traditional Irish Toasts with Personality for St Patrick’s Day

Posted on: March 2nd, 2017 by Ellen Swandiak

Traditional Irish toasts can come in handy for all sorts of occasions. We gathered a bunch to help you be extra witty and deliver heartfelt wishes with charm.

Get into the true Irish spirit by memorizing and quoting some of the loveliest toasts from the other side of the Atlantic. This will lend a sophisticated flair to your day of excessive imbibing.

—May the luck of the Irish be with you!

—Here’s to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold pint and another one!

—May you have the hindsight to know where you’ve been, the foresight to know where you are going, and the insight to know when you have gone too far.

—May you always have a clean shirt, a clear conscience, and enough coins in your pocket to buy a pint!

—May neighbors respect you, trouble neglect you, the angels protect you, and Heaven accept you.

—May the roof above you never fall in, and those gathered beneath it never fall out.

—May misfortune follow you the rest of your life, and never catch up.

—May you be poor in misfortune, rich in blessings, slow to make enemies and quick to make friends. And may you know nothing but happiness from this day forward.

—May your home always be too small to hold all your friends.

—May you live as long as you want and never want as long as you live.

—May your heart be light and happy, may your smile be big and wide, and may your pockets always have a coin or two inside!

—May you have food and raiment, a soft pillow for your head. May you be forty years in heaven before the devil knows you’re dead.

—May you get all your wishes but one, so that you will always have something to strive for!

Irish Whiskey Cocktails to Ace Your St. Patrick’s Day Tear

Posted on: March 2nd, 2017 by Ellen Swandiak

It’s only appropriate to spend March 17 with the real deal. Enjoy these five splendid Irish whiskey cocktails from Teeling Irish Whiskey. You’ll be carrying on traditions from 1782 when the Teeling Family started crafting their spirit.

Walter Teeling set up a craft distillery on Marrowbone Lane in the Liberties area of Dublin. Today, Jack and Stephen Teeling are carrying on the family’s legacy and forging a bright new future for distilling in Dublin.

The Teeling Whiskey Distillery is the first new distillery in Dublin in over 125 years and will bring the craft of distilling back into the very heart of Dublin city centre. Located in an ancient market square called Newmarket, an area long associated with brewing and distilling, the new distillery is a three copper pot still operation reviving the traditional style of Dublin whiskey distillation.

The distillery is open for visitors allowing you to come see, smell and experience Teeling whiskey. To make the day even more special, memorize some quaint and humorous authentic Irish toasts.

Grisly Mint (photo)

1 1/2 oz Teeling Irish Whiskey
1/2 oz Brancamenta
1/2 oz Glogg
1/2 oz Cynar
1/2 oz Brovo Amaro #14

Stir and strain into a coupe.
— recipe courtesy Jacob Tschetter, The Jeffrey NYC

Irish Coffee

2 oz Coffee infused Teeling Irish Whiskey
1/2 oz Bittermens New Orleans
1/2 oz Ancho Reyes liqueur
1/2 oz maple syrup
Dash mole bitters
Islay scotch rinsed coupe

Shake with ice, double strain into coupe.

The Old Fashioned Irishman

2 oz Teeling small batch
1/2 oz Cynar
1/2 oz Bittermens Hiver Amer
1/4 oz Luxardo

Stir/strain into a coupe. Garnish with flame orange peel

The Red Leg Rebellion

1 oz Teeling Small Batch
1/2 oz Clement Creole Shrubb
1/2 oz Taylors Velvet Falernum
1/2 oz Pineapple Syrup
1/2 oz Lime Juice

Swizzle in glass or short shake and strain.
Glass: Double Old Fashioned or Small Tiki Mug or Julep Cup
Ice: Crushed
Garnish: Large mint sprig, pineapple wedge (preferably dehydrated), cocktail cherry

The Tipperary

1 3/4 oz Teeling Single Grain
3/4 oz Sweet Vermouth (Carpano Antica, Dolin or similar)
3/4 oz Green Chartreuse
2 dash Peychauds bitters

Add all ingredients to mixing glass with ice and stir until required dilution is achieved. Strain into a chilled small coupe or Nick and Nora style glass (5 oz size). Garnish with an expressed lemon peel.

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.

Rafael Reyes on How to Serve Cocktails at Home Like a Mixologist

Posted on: December 12th, 2015 by Ellen Swandiak

If anyone can show you how to serve cocktails at home like a mixologist, it’s this guy. I’ve never seen a more well-stocked bar, between tools, spirits,  fresh herbs and concocted syrups. Learn the tricks.

Mixologist Rafael Reyes and his wife love throwing parties in their lovely Brooklyn apartment. HOBNOB stopped in to investigate the scene and got some great tips on hosting guests and making creative cocktails.

HOBNOBMAG Serve Cocktails at Home Like a Mixologist

How did you get started in the spirit biz?

My journey started in the early days of the cocktailing about ten years ago, when I worked in Northern NJ with the former bar manager of Patria. It was the first time I saw someone create cocktails with fresh juices daily—pressing fresh cane and even coconuts. Soon after that experience, I ended up working at a cocktail lounge in Nolita. After my shift I would visit Remy and Tim Cooper at Gold Bar and was amazed at how great a team they were. There was something about the style of Gold Bar that I really identified with—it was fast paced, with great cocktails, badass bartenders and that rush of having massive amounts of people in front of you and wanting more. I was determined to get to this level.

I had the chance to work on the opening of Yerbabuena Perry and was able to push my craft further with the help of Cervantes (PDT, Little Branch, The Ship) and Artemio (Pegu Club), who had deep roots in the classics. After that I started venturing off by myself, doing brief stints with renowned chefs where I was exposed to a variety of culinary toys and ingredients. It made me realize that my cocktail style was definitely kitchen-inspired. With this focus, I continued to develop my style at 1534, ECC, and with Chefs Jesus Nuñez, Andres Grundy and Didie—and most recently at Betony, where the level of skill and discipline was mind blowing. I will forever be grateful to Chef Bryce Shuman and Eamon Rockey for welcoming me into in their  kitchen and allowing me to stage and put my free time to learn from their chefs.

What are your 5 statement bar essentials?

[1] Herbs I’m the biggest sucker for herbs—I cannot create a menu or live without them in my apartment. When delicate herbs like lemon verbena are in season, it makes me happy! Basil blossoms, lemon balm, flaming shiso, anise hysop, lemon thyme, coriander flowers… the list goes on and on.

I buy herbs from websites like Fresh Origins and the Chefs Garden. They are a bit pricey, but the key is to always have more than one use for them. To save money, my wife and I grow them at home and make sure to grow a diverse selection during the warm months, so we can use them for parties all year round.

[2] Spices I’m a big believer that you should always try to introduce people to new flavors, and the options with spices are unlimited, and the level of complexity that you can add to your drinks is amazing. As opposed to herbs, most spices are not too expensive and last for a long time.

My style has never been classic, the more obscure an ingredient, the more I want to use it. My rule of thumb: For every weird ingredient, balance it with a familiar one. Examples: cherry tomatoes and champagne, or Orujo liqueur & grapefruit with IPA. Some of my favorite spots for buying spices are Lhasa Karnak and Mountain Rose Herbs. If you prefer using extracts, Terra Spice has pretty good ones, just be careful with amounts, as they are not quite like bitters, and need to be used sparingly.

HOBNOBMAG Serve Cocktails at Home Like a Mixologist

[3] European Hawthorne Strainers & Multilevel Bell Jigger Some people dislike Hawthorne strainers, but I feel it’s the only one you need at your bar for making stirred, rolled and shaken drinks, plus, it allows you to drop pours really high, with a perfect flow. Multilevel bell jiggers are also my favorite. It takes practice getting the measurements correct, but once mastered, it becomes a pretty stylish and functional tool. I like how it allows for flair and stylish moves behind the bar.

[4] Sous vide & Dehydrator I love the Sous vide machine. If you love to create amazing syrups and infusions you should own one of these. Controlled temperatures can help you in so many ways. There is no evaporation, stronger flavors, better infusions. It is also pretty handy during cold months, for making hot drinks.

The dehydrator allows you to create edible garnishes and preserve delicate herbs, especially, when they are hard to find and you want to to keep them in your repertoire.

[5] Kitchen & Home Bar Throughout my career, every cocktail program I have created has had deep roots in the kitchen. I love to cook and I believe the more you do it, the more you develop your palate, thus giving you a point of reference for future creations. At home I have an open kitchen which allows me to view my all my spices and liquor bottles while I’m cooking, making for inspired choice in drinks, food or desserts.

My wife eats super healthy. She is Paleo and also owns a paleo, gluten-free dessert company. So there are always some healthy factors that play into the dishes that I cook for her (Yes, I do the cooking!). No flours, no sugars, no dairy, etc. always creates an exciting challenge. (Me on the other hand, I eat whatever I want to eat! haha.)

HOBNOBMAG Serve Cocktails at Home Like a Mixologist

Give us some of your party throwing tips.

You might say my wife and I are party-friendly people. We love to fill the room with great friends, cocktails, charcuterie and cheese platters, and plenty of foodie-food for everyone. We even sneak in the healthy desserts.

Every Christmas, we throw a big party. Last year, there were about 20 of us up on the roof, where we sent paper lanterns into the sky and made wishes for the next year. It was a very unique moment with special people—what I think the holidays are all about.

In our kitchen, we have a self serve wine unit that is meant to store 3 bottles at selected temperatures that lets you press a button and fill your glass. We use it at parties for bottled Negronis, Rum Manhattans or any kind of a stirred drink, creating a kind of a self serve, easy access bar.

On the bar there are about 300 bottles to choose from—so anything’s possible. We also set up a cooler on the counter, full of sherry and other vino options. Usually, someone will start making drinks for everyone and when they start shaking, everyone starts cheering them on. There is no fakeness in the room. You get a sense of community and friendship, which reminds me a bit of the holidays back home in Colombia—lots of smiles and laughing. It is an affirmation of what I stand for. No matter what, its always, always, ALL ABOUT THE PEOPLE.

HOBNOBMAG Serve Cocktails at Home Like a Mixologist

We love the new bottle for Santa Teresa Rum, the spirit featured in this issue’s bar—it’s so elegant. What other mixers do you recommend with this spirit?

The new bottle was designed to portray the rum’s premium level, while still showing that nothing inside has changed. Santa Teresa 1796 has always been perfect to drink on its own, like any good whiskey or cognac. It’s blended with spirits aged from 4 to 35 years, and has hints of dry fruits and American and French Oak. It finishes dry, which makes it perfect for cocktails like an Old Fashioned. It also tastes delicious in long time classics like a Right Hand or a Presidente. Perhaps you can make an amazing daiquiri or a tasty Hemingway. I personally invite you to get out of your comfort zone and let this rum express itself in a stirred drink, like a Manhattan or a Negroni. Keep it simple, though, in this case less is more!

Healthy Party Snack: Caramelized Brussels Sprouts with Black Truffle Dip

Posted on: November 13th, 2015 by Ellen Swandiak

When entertaining, you never want your guests to be without food or drink! That’s why it’s important to plan to have some nibbles around while you are preparing dinner and starting to imbibe. I came up with this healthy party snack to take advantage of the fall harvest, when Brussels sprouts are at their peak of sweetness and are abundant everywhere. I paired it with a dip made of  black truffle pâté mixed with sour cream, to give it even more dimension. Tip: Make sure to really caramelize the Brussels sprouts in the pan for full flavor effect. You can have this dish served in 15 minutes, to great applause.

I developed this recipe as part of a plan for hosting weekend guests. The plan gives you ideas for serving from Friday night to Sunday afternoon. This is the welcome snack, the one to serve before dinner on Friday night. See the whole plan at this link.

MAKES ABOUT 2 CUPS

MAKE THE BRUSSELS SPROUTS

1 TB olive oil
1 onion, chopped
1 clove garlic, chopped

1 TB olive oil
4 CUPS Brussels sprouts, cut in half (14 oz)
1/2 tsp sea salt

Heat a heavy skillet over medium-high heat. Heat olive oil and add onions. Saute until caramelized, about 7 min. Add in garlic about 6 min, and saute with onions for one minute. Remove from pan and set aside.

Add olive oil to the pan with Brussels sprouts. Let sit for 5-7 min to caramelize and blacken, then stir and let cook for an another 5-7 min. (Add oil to the pan if it starts to dry out.) Stir onions/garlic back in. Season with flaky sea salt.

MAKE THE BLACK TRUFFLE DIP

1 CUP sour cream
2 TB La Rusichetta Black Truffle Pâté
pinch salt

Mix together in a small bowl.

Remee Klos of Holiday Cocktail Lounge Shares a Couple of Retro Cocktails

Posted on: October 17th, 2015 by Ellen Swandiak

Retro cocktails from a landmark spot on St. Marks Place in the East Village, NYC. One comes complete with cocktail umbrella and plastic toy you can keep as souvenirs. It’s sophisticated kitsch.

It’s so commendable, and quite rare, to see a NYC neighborhood stand-by come back to life without losing its original charm and downtown spirit. For nearly 100 years, this St. Marks Place bar has attracted notables with personality (including Madonna, Sinatra, Keith Richards, The Ramones, Iggy Pop, Allen Ginsburg, Leon Trotsky) that have infused their mark and energy into the space.

HOBNOBMAG Retro Cocktails from a NYC landmark

Holiday Cocktail Lounge, has received a loving, modern-with-kitsch makeover with the vision of Barbara Sibley, the East Village’s ‘resident anthropologist’. Under her guidance, extruded paneled walnut walls and a mint-green banquette give the space a vintage feel, transporting you right back to the ’50s. The renovation unearthed remnants of past incarnations, including a mural of a harem scene from the bar’s time as Ali Baba; a phone booth (one of only a handful left in NYC) with its original phone number; and, remarkably, a Prohibition-era tunnel that allows escape across St. Marks Place.

Her menu is hyper-local, featuring the best within a five-minute stroll from Holiday—including saffron, turmeric and shiso leaves to home-cured kielbasa and freshly baked challah. Sibley is chef and owner of neighboring restaurant, La Palapa, another staple of the neighborhood.

HOBNOBMAG Retro Cocktails from a NYC landmark

Cocktails are cultivated by brothers Michael and Danny Neff, so you know they are stellar. “We are committed to honoring its gritty, celebrity-studded past, while maintaining the creative ‘anything can happen’ ethos of the East Village. By marrying the bonhomie and warmth of a timeless neighborhood bar with a world-class drinks program, we’re planning to incubate some fantastic experiences,” says Michael Neff. ‘Nuff said.

On our visit, we got our cocktails from the funky and lovely Remee Klos, who gives us her terse report on working at Holiday.

HOBNOB: What’s the vibe like at Holiday?
RK: Fun. Always.

Do you get any visits from former luminaries?
What happens at Holiday, stays at Holiday.

What’s the best night to go?

That depends on how much tomfoolery you are in the mood for. You get more quality time with the fantastic bartenders Sundays and Mondays. But here, everyday is a Holiday.

Where have we seen you before Holiday?
The Library, Saxon & Parole, Hop Sing Laundromat.

Open every day from 3pm to 4am, as a landmark should be. holidaycocktaillounge.nyc

I included these two cocktails as part of a plan for hosting a Day of the Dead party because right next door at La Palapa, Barbara Sibley hosts a fabulous tribute to the holiday, with her authentic, traditional Mexican fare.