Tag Archives: hors doeurves

Haku Smoked Shoyu Seared Scallops And Firecracker Shrimp

Haku Smoked Shoyu Seared Sea Scallops

I wish you could have smelled the aroma of this smoky soy sauce in my kitchen as I was searing the scallops ~ it was heavenly! As promised here is one of my favorite recipes using the Haku Smoked Shoyu Soy Sauce that I bought at Fresh Market (also available on-line). This is a SUPER easy recipe!

Haku Smoked Shoyu Seared Sea Scallops

2 appetizer size servings

2 tablespoons vegetable oil

2 teaspoons Haku Smoked Shoyu Soy Sauce + 1 teaspoon for finishing

6 large (10 scallops to a pound) sea scallops

2 crisp celery stalks, but into strips on a mandoline slicer

1/2 lime

Pat scallops dry with paper towels. Place vegetable oil and 2 teaspoons soy sauce in a medium size saute pan. Heat until sizzling. Place scallops in hot oil and sear on one side. When the scallops have a nice caramelized sear on one side, turn the scallops and sear on the other side. Place strips of celery on top of the scallops and drizzle some of the oil over the celery. Spritz the scallops with the juice of the lime. Placed the scallops on appetizer plates for service.

Tips for searing scallops:

  1. Make sure the oil is sizzling hot.
  2. Use dry sea scallops. They have enough surface area for a nice sear.
  3. Pat the scallops dry with paper towels before searing.
  4. The scallops will stick to the pan until they are ready to turn. Nudge the scallop with a metal spatula and if it doesn’t easily give then it is not ready to turn.

Photo by Pixabay on Pexels.com

Firecracker shrimp are super easy to make!

Firecracker Shrimp

Firecracker Shrimp

2 appetizer size servings

1/2 cup flour

2 teaspoons Old Bay Seasoning

1/2 pound peeled deveined shrimp (26-30 count)

1/4 cup vegetable oil

1/4 cup Asian sweet chili sauce (I like Grama’s sweet chili sauce for this recipe – available at Fresh Market or on-line)

Juice and zest of 1/2 lime

Place flour and Old Bay seasoning in a plastic bag, seal and shake the bag. Place the shrimp in the bag, seal and shake to cover the shrimp.

Heat the oil in a medium size saute pan to sizzling. Add shrimp and cook until lightly browned then flip the shrimp to brown the other side. Remove the shrimp from the pan and discard the oil. Return the shrimp to the pan and cover with Asian sweet chili sauce. Stir to coat the shrimp with the sauce. Spritz the shrimp with lime juice and sprinkle with lime zest. Serve on appetizer plates.

Sparkling Holiday Champagne Dinner

man wearing black dress shirt holding a flute glass and black wine bottle

Photo by GEORGE DESIPRIS on Pexels.com

Champagne Thought Of The Day ~ The Whisper Of Love

The sound of air slowly releasing from the Champagne bottle when de-corked is called ‘the whisper of love’. To hear this noise, place your thumb on the muselet, the wire cage that fits over a bottle of Champagne, and gently turn the bottle left. (Under pressure, the longer a cork stays in the bottle, the smaller and more narrow it becomes.)

Sparkling Holiday Champagne Dinner

I love small plate dinners especially during the holidays. Wine pairing is easy with tiny bites of flavorful foods and no one gets overstuffed with huge portions. Here’s my recent menu from a festive champagne small plate dinner with friends.

We greeted our guests with Charles de Cazanove 2000 Stradivarius Brut Champagne. I served the champagne with delicate Boursin cheese palmliers. These cheese pastries are easy to make, light and airy that compliment champagne.

Boursin Cheese Palmiers

The palmiers can be prepared a day ahead of the party.  Prepare the palmiers, do not bake,  place them on a baking sheet that has been sprayed with vegetable spray, cover with plastic wrap and freeze. Bake them just before service.

Preheat oven to 375 degrees Fahrenheit.

1 sheet frozen puff pastry, thawed

1/2 (5.2 ounce package) package Boursin herb and garlic cheese

1/2 cup Italian blend shredded cheese (Mozzarella and Provolone, Parmesan,Fontina, Romano and Asiago)

Melted butter

Place puff pastry sheet on a cutting board that has been dusted with flour. With a rolling pin, roll the dough until it’s 13 by 13-inches square. Spread the puff pastry sheet evenly with the Boursin cheese.  Sprinkle the Italian blend cheese over the Boursin cheese. Roll each short end to the center of the pastry, making sure to roll tightly and evenly. Freeze rolled log for 20 minutes, until very firm but not frozen. Slice crosswise into 3/8-inch slices. Place the palmiers on a baking sheet that has been sprayed with vegetable spray. Brush tops of palmiers with melted butter. Bake in preheated 375 degree oven for 6 to 10 minutes or until nicely browned. (Watch carefully so that they do not burn.)

champagne lobster

Our first course was Lobster Mashed Potatoes in a cocktail spoon paired with Veuve Clicquot Brut Champagne. The lobster mash is super easy to prepare. Marinate lobster tails in Sprite or ginger ale and sprinkle the meat side of the lobster generously with Old Bay seasoning in the refrigerator for two hours or overnight. Broil or grill the lobster until the meat starts to pull away from the shell. Cool the lobster the remove the lobster meat from the shells and chop it into little pieces. Mix a little whipping cream into deli mashed potatoes, place a dollop of the mashed potatoes in appetizer spoon, top with chopped lobster meat, melted butter and chopped fresh chives. Broil until bubbly. Let the spoons cool a little before serving so they will not be too hot to handle. I bought two small lobster tails to serve 14 spoons (2 for each guest) along with 1/2 pound mashed potatoes from the Fresh Market deli.

theroanoker.com

Our second course was Braised Pork Ragout With Pearl Onions And Mushrooms.  The recipe is in the Roanoker Magazine Blog and here’s the link:

https://theroanoker.com/blogging/behind-the-page/how-the-french-warm-up-in-winter-ragout/

We paired the ragout with Isiri Barolo.

Our third course was mini shrimp and grits and fourth course was mini cheeseburger sliders with caramelized onions paired with Silver Oak Alexander Valley.

Pre-dessert is to dessert as amuse bouche is to hors d’oeuvre.  A small dessert-like course served before the main dessert. I served a tiny almond cake with espresso topped with sweetened whipped cream. I found both the cakes and the espresso coffee beans at Fresh Market.
The presentation is a metal electrical box I bought at Lowes covered with decoupage paper.

dessert

And the grand finale…Flourless Chocolate Cake with Sweetened Whipped Cream and Amarena cherries paired with 2004 Haut Charmes Sauternes. Here’s the recipe for this lovely cake. The cherries are available at Tinnell’s Finer Foods in Roanoke or on-line. 

https://bakerbynature.com/flourless-chocolate-fudge-cake/

The next day we had a 14 inch snow. Our cats were fascinated when snow fell off the roof!

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Fun Recipe Contest ~ Applesauce + Champagne

I was writing an e-mail this morning (entering a recipe contest) and our landline phone rang, so I got up to answer it in the other room.  When I returned to the computer this is what I found on the screen:

eeeeeeeeeeeeeee521111111111111111111111111111110pppppppppppppppppppppppppppp——————————————————————–jmn

And this is what was sitting on my computer chair:

kitty

Apparently Ziggy the kitty had been walking on the computer keyboard for the few seconds that I was out of the room. Little rascal!

I love to enter recipe contests. The Simply Wholesome Foods Applesauce contest recently caught my eye. Simply Wholesome is based in Russell, Massachusetts.

They sent me a case of the most delicious applesauce to use while I create recipes to submit to their contest. The case included unsweetened applesauce ~ made of local apples and lemon juice (which could pass for sweetened applesauce it is so delectable), touch of honey applesauce and touch of cinnamon applesauce.  Their brand is still very young – they’ve only been producing applesauce for slightly more than one year – so their brand is evolving.  The applesauce has a limited availability at this time and I will keep you posted as they expand their market presence.

Today I entered this yummy recipe in the contest. Very little effort needed to put together this flavorful fun appetizer:

Apple Honey Puffs

How we ladies say it in the South,  “This is pure heaven in a biscuit!”

Makes 12 puffs

Preheat oven 400 degrees Fahrenheit

1 frozen puff pastry sheet, thawed

Roll out puff pastry sheet on a cutting board. Using a 2 1/8 inch biscuit cutter cut pastry dough into 12 rounds.

Spray baking sheet lightly with vegetable oil spray.

Place puff pastry rounds on baking sheet. Poke a couple of holes in the rounds with a fork.  Bake for approximately 10 minutes or until lightly browned on the bottom.

Remove puff pastry rounds from the oven and allow to cool.

Peel one half of a small Honey Crisp Apple.

Cut the apple half into 12 thin slices.  Cut the slices to make 24 thin pieces.

¼ cup Honey Roasted Cashews, chopped fine

6 teaspoons Simply Wholesome Touch of Honey Applesauce

12 small slices ripe Brie Cheese

Ground Pink Peppercorns

Honey for drizzling

Separate tops and bottoms of the puff pastry puffs.  Place brie cheese on bottom of each puff. Top the brie with ½ teaspoon applesauce on each puff,  two thin apple pieces and 1 teaspoon honey roasted cashew pieces on each puff.  Grind pink peppercorns over the cashew pieces.  Drizzle with a little honey before putting the top back on the puff.

If nothing else please purchase a grinder jar of pink peppercorns. They have wonderful pepper flavor with a little punch (and they are pretty too!). I find myself grinding pink peppercorns on almost everything I cook these days.  I found my pink peppercorn grinder at Earth Fare grocery and the grinders are also available on-line. 

January champagne

Apple Honey Puffs are a perfect accompaniment to champagne.  We enjoyed a glass of Jean Vesselle Reserve with our puffs.  80% pinot noir, 20% chardonnay. Notes of peach, crisp apple and toast. Perfection!  $40 range.

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In The Southern Tradition ~ Country Ham Pretzel Rolls

My “go to” for holiday hors d’oeuvres? Country Ham Biscuits of course!  Did you know that the perfect size for a country ham biscuit is the circumference of the top of a champagne flute? (1 3/4 inches round).  Coincidence, I think not.  Salty country ham and a chardonnay predominant champagne make a perfect pairing!

I am always looking for creative ways to change up my traditional hors d’oeuvre menu. When I saw these yummy pretzel rolls I immediately thought filling them with country ham.

To make these yummy Country Ham Pretzel Rolls, I preheated my oven to 350 degrees Fahrenheit.  I split the pretzel rolls in half lengthwise and spread on side with Duke’s mayonnaise and the other side with Pommery whole grain mustard.  Then I topped the mustard side with shaved Smithfield (country) ham and slices of swiss cheese, placing the mayonnaise side on top of the cheese.  Then I brushed the rolls with melted butter and sprinkled the tops with black sesame seeds (optional). Bake the rolls for 8 to 10 minutes or until the cheese is melted.  Remove from oven, cool slightly and cut into 4 slices horizontally. Serve warm.

Jeeper champagne

As soon as we devoured the pretzel rolls we sat back and enjoyed a tasting of Jeeper Champagne.  60% Chardonnay, 25% Pinot Noir, and 15% Pinot Meunier handpicked grapes. $60 range.

The story of this champagne begins in 1949.  It was then that Armand Goutorbe, son of Victor Goutorbe, on his return from the Second World War, decided to produce and sell his Champagne.

Armand Goutorbe christened his brand Champagne JEEPER, with an eye to making himself stand out from the many wine growers of the region also named Goutorbe and in reference to the Jeep bestowed upon him (he returned from the war to his native Champagne disabled)  by the local authorities to help him ascend the vineyard slopes with ease.

You can see why this champagne appealed to me, knowing that I love Jeeps. My own Jeep Overland is named “Dolly D”, for Dolly Dawn who was known as the “Champagne of Big Band Singers”!

https://www.allmusic.com/artist/dolly-dawn-mn0000172847/biography

Jeeper Champagne has a light golden color with tiny bubbles dancing around the flute.  Elegant with glazed apple notes.  This champagne lends itself to pairing with food and we found a fabulous pairing…

crisps with package

crisps

Adams Reserve New York Extra Sharp Cheddar (made in upstate New York) paired with Virginia Gold Orchard Asian Pear Marmalade. The marmalade was a special gift from my bubbly friend Cindy.  Their Asian Pears are homegrown & handpicked in Rockbridge County, Virginia and they are delicious! I put a smear of the marmalade on top of the cheddar cheese on a Apricot and Ginger Raincoast Crisp Cracker. Oh la la…it was a “pearfect” pairing with the Jeeper champagne.

apples

http://www.virginiagoldorchard.com

mug with ginger beermug

Roundng out the weekend…these crisp Fall days are perfect for a chilled Moscow Mule made with BundAberg Spiced Ginger Beer.

Here’s a link to BundAberg Brews Cocktail Recipes:

https://www.bundaberg.com/en-us/mixology-2/?mixer=ginger-beer&alcohol=

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My Favorite Recipe For Baba Ganoush

My wonderful husband presented a champagne tasting as a surprise for me this week…Champagne Dautel-Cadot Grande Tradition Brut NV and Dautel-Cadot Champagne Cuvee Prestige Brut NV.

I love it when I walk in the kitchen and find this sitting on the island which means we are about to commence to tastin’…

My favorite was the Champagne Dautel-Cadot Grande Tradition Brut NV.  Consists of 100% pinot noir grapes. $25 range.  We tasted notes of lemon meringue and green apple.  Bright without being too acidic.  Fresh and crisp. After my first sip I exclaimed:  “I love this!”

champagne tasting 1

The Dautel-Cadot Champagne Cuvee Prestige Brut NV was also delightful. 50% chardonnay and 50% pinot noir grapes.  $28 range.  We tasted orange blossom and meyer lemon flavors in this champagne.  Lots of fun bubbles dancing in the flute!

champagne tasting 2

Eggplant is in season!  This is my husband’s favorite appetizer, much like a  Baba Ganoush with some fun taste twists that enhance the flavor of the eggplant:

Eggplant Paté

Note:  I puree the ingredients in my blender. A food processor may also be used.

1 cup pureed eggplant (cut eggplant in half and roast in oven, scoop out eggplant pulp with spoon and discard eggplant shell. For one cup pureed eggplant you will need 2 eggplants)

1/8 teaspoon salt

1 red bell pepper, cored, roasted and peeled, pureed (place cored pepper under the oven broiler and blacken all sides of the pepper. Place pepper in a paper bag, close the bag and allow the pepper to cool.  Remove the pepper from the bag and scrape off the peel with a sharp knife.

1 tablespoon butter

2.25 ounces pine nuts

1 tablespoon fresh oregano

12 fresh basil leaves, torn into small pieces

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 ½ teaspoons medium peri-peri sauce

1 tablespoon tomato paste

3 ounces goat‘s milk cheese (little log)

Firehook Mediterranean Baked Crackers – sea salt variety (or serve with your favorite flatbread cracker)

  1. Melt butter in small sauté pan. Add pine nuts and sauté over medium-low heat, stirring constantly (monitor carefully because pine nuts will burn quickly) until pine nuts just begin to brown. Remove from heat and set aside.
  2. Place the eggplant puree, red pepper puree, oregano, basil leaves, balsamic vinegar, olive oil, peri-peri sauce, tomato paste in a blender or food processor . Blend until all ingredients are combined and the mixture has a relatively smooth consistency.  If the mixture is too thick to blend a little more olive oil can be added.
  3. Place half of the eggplant mixture in a small serving dish. Crumble the goat cheese over the eggplant mixture. Top the goat cheese with the other half of the eggplant mixture. Top the eggplant mixture with the pine nuts.
  4. Serve with crisp flatbread crackers.

tim tam packagetim tams

Love these irresistable chocolaty happiness in a biscuit Tim Tams!  Dark mint is my favorite. 

limenchello

sparkle

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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 website:

http://www.eatwisconsincheese.com/recipes/3062/roasted-red-pepper-and-artichoke-tapenade

Here’s the review I wrote for the Wisconsin Cheese website that explains how I made the tapenade toast rounds.  Delicious!

I love to serve one-bite hors d’oeuvres that my guests can pop into their mouths without having to put down their glass of wine. When I found this recipe for Roasted Red Pepper and Artichoke Tapenade I knew it would be delightful on little toast rounds as the perfect one-bite. I made the tapenade according to the recipe instructions, then I made little 1 ½ inch bread rounds out of ordinary white sandwich bread (cut rounds with a cookie cutter). I put the bread rounds on a cookie sheet and brushed them with a little melted butter.

toast rounds

Then I toasted the bread rounds in a 350 degree Fahrenheit oven for about 8 minutes (until they were brown and toasted on the bottom). After removing the toast rounds from the oven I topped each round with a teaspoon of the tapenade and sprinkled them with Wisconsin parmesan cheese. I put them back in the oven at 350 degrees Fahrenheit for 8 more minutes and then I broiled them for 1 minute to make sure the cheese was melted and beginning to brown.   Serve warm. Cheesie perfection in one bite!

The red peppers and garlic make this recipe zesty and the capers, green olives and lemon juice give the tapenade a citrusy tang. And cheese, glorious cheese, such a welcome ingredient in tapenade. Love this recipe. It will be one of my “go to” recipes for my cocktail parties. 5 Stars! Fabulous served with champagne!!!

sign sparkle like champagne

lizard

I surprised this little gecko when I started digging around in my potted plants last evening.

sign enthusiast

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Supernatural Sauvignon Blanc 2014 Paired With Raclette

smoked-trout

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 with rustic potato chips. This champagne is in the $60 range. Lovely salmon pink color. Notes of toasted almond and brioche. Creamy and balanced with the freshness of rich ripe fruit.

louis-champagne

 

And then a  pleasant surprise..Supernatural Sauvignon Blanc 2014…so different than traditional New Zealand Sauvignon Blanc…

Traditional New Zealand Sauvignon Blanc…wine aficionados either love it or hate it. Personally I hate it.  I usually find New Zealand Sauvignon Blanc to be grassy and green bell peppery and why would anyone put that in a glass?

But, the  Supernatural wine had such a cool label…I just had to try it!

supernatural-wine

supernatural-wine-label

The Supernatural (the name refers to the estate’s viticultural practices) is farmed organically, vinified naturally and estate grown in Hawke’s Bay, New Zealand, overlooking the Pacific Ocean. Hawke’s Bay is one of New Zealand’s warmest, driest regions and this has made it one of the country’s leading producers of wine. $25 – $30 range.

 The smoky and spicy notes of this wine are characteristic of the sun-drenched south sea days Hawke’s Bay is famous for. The Supernatural is complex with layers of citrus, passion fruit and honeysuckle.

This lovely wine was a fabulous pairing with Raclette cheese melted over buttered “one bite” tiny Yukon Gold potatoes.

raclette-machine

 Pictured above ~ Raclette cheese melting in a Raclette broiler.

Raclette is an ancient Swiss dish that dates back to the time when Herdsmen would pasture their cows high in the Swiss Alps. Once they had set up camp they would cut open their wheels of cheese and warm them on a rock by the campfire, scraping the edge of the cheese as it melted over cooked potatoes, sour pickles and baked ham to create a hearty meal.  Raclette comes from the French verb racler, to scrape.

raclette

Accompaniments to Raclette included tiny Yukon Gold “one bite” potatoes, cornichons, watermelon radish pickles and pickled pearl onions, homemade hot sauce,  artichokes with sun-dried tomatoes and Parmesan cheese.  Served with my favorite Bok Choy Salad:  http://www.food.com/recipe/bok-choy-salad-184840

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