Bacon and Balsamic Deviled Eggs Follow this easy recipe (originally published in The Roanoke Times ~ Gretchen Mckay Pittsburg Post Gazette – TNS) to make the most delicious Deviled Eggs… Bacon and Balsamic Deviled Eggs 12 hard-cooked eggs The original recipe called for 1/2 of the amounts of the following ingredients. I doubled the amounts…
appetizers
Holiday Appetizer Recipes + Fried Deviled Eggs!
Last week my bubbly friend and I attended a spectacular cooking class at the Shenandoah Club in Roanoke, Virginia. Chef Roger Light shared his favorite holiday appetizer recipes with us. Crawfish Cornbread This cornbread is a fabulous appetizer and would also be a delicious stuffing to serve beside your Thanksgiving turkey. 1 onion, diced…
Balsamic Vinegar Pearls Bruschetta ~ Flavor Bomb!
Balsamic Vinegar Pearls…Bursting with flavor! Looks like caviar! Available on-line…black, white, lemon (yellow), white truffle and pomegranate balsamic vinegar pearls… Tomato Burrata Bruschetta with Basil and Balsamic Vinegar Pearls Burrata means “buttered” in Italian. I like to describe it as fresh cream and curd (like a fresh ricotta) wrapped in mozzarella cheese and it is…
A Toast To Summer…Fresh Green Pea With Radish And Lemon Zest Toast + CAVA
. Fresh Green Pea With Radish And Lemon Zest Toast Bakery fresh baguette slices toasted. Cook fresh green peas until almost mushy. Add butter, sea salt and a dash of fresh cream. Mash peas. Top baguette slices with mashed peas. Top peas with mandoline thin slices of radish, lemon zest and freshly ground black pepper. Serve…
Roasted Red Pepper And Artichoke Tapenade Toast Rounds
I was recently asked to try some Wisconsin Cheese recipes and write a review on the results. The first recipe that caught my eye was a Tapenade recipe that I knew would be perfect for one-bite hors d’oeuvres. The original Recipe for the Roasted Red Pepper and Artichoke Tapenade can be found on the Eat Wisconsin Cheese…
Shishito Peppers Stuffed With Fontina And Prosciutto
Shishito Peppers ~ local Farmer’s Market, fresh from the garden or Fresh Market 15 Shishito Peppers 6 ounces Fontina cheese, cut into 5 slices and then cut each slice into 3 strips 3 ounces prosciutto, cut horizontally into 15 pieces Preheat oven to 350 degrees Farenheit. Rinse and dry Shishito Peppers. Cut a slit in the side…
Lemony Herbed Fresh Ricotta Recipe + Dhondt-Grellet Brut Grand Cru Champagne
Tōgarashi is the Japanese name for chili peppers. The Nanami Tōgarashi that I purchased at a local Asian food market is a combination of chili peppers, white and black sesame seeds, ginger, orange peel and seaweed. It has a nice little kick of spiciness to it. To serve my fresh ricotta I generously sprinkled the serving…
Summer Snacks ~ Chive Blossom Dip
In the “good-ole summertime” I love creating recipes that are simple to prepare and will hold up in the heat when we entertain outside. Here’s one of my new favorites Chive Blossom Dip: Pink rose blooming next to chive blossoms in my herb garden. Chive blossoms in bloom in my herb garden. Chive Blossom Dip…
Supernatural Sauvignon Blanc 2014 Paired With Raclette
Saturday night was full of bubbly fun. Our small plates dinner began with one of my favorite appetizers: Smoked Trout Dip With Sweet Onion Vinaigrette…here’s the recipe from Food and Wine Magazine: http://www.foodandwine.com/recipes/smoked-trout-dip-sweet-onion-vinaigrette We paired the smoked trout dip with a rosé champagne ~ Champagne Louis De Sacy Brut Rosé Grand Cru and served the dip…
Lovin' Avocado Toast ~ Happy Healthy New Year!
Lately I’ve been craving Avocado Toast…rich ripe mashed avocado on toasted baguette…it’s like butter baby! Here’s “the rules” for making Avocado Toast which is an easy and healthy way to make dinner in a hurry: Purchase a good quality baguette from your local bakery (Big box store baguette won’t give you the yummy toasty goodness…
