Tag Archives: hors doeurves

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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Spicy Bacon Butter Recipe For The Holidays!

bacon-butter-on-rock

I am always looking for a fun delicious spread to serve on crackers or spread on hearty ridged potato chips during the holidays.  As a Chef friend of mine says…”Just add bacon and everyone will love it!”…so I added bacon to one of my favorite spreads to create “Spicy Bacon Butter”.

Spicy Bacon Butter

2 (2.52 ounces) packages pre-cooked bacon (microwave bacon until crisp), crumbled

8 ounces cream cheese

2 tablespoons butter

1 ounce ranch dressing and dip mix

2 cup finely shredded sharp cheddar cheese

1 bunch green onions, white and some of the green part, chopped

2 ounce jar pimentos, drained

1 tablespoon medium peri-peri hot sauce (add a little more if you like super spicy!)

Cracker assortment for serving

Place cream cheese and butter in a mixing bowl and bring to room temperature to soften.  Add ranch dressing and dip mix and mix until well combined.  Add cheddar cheese, green onions, bacon, pimentos and peri-peri sauce and mix until well combined. Chill in refrigerator until ready to serve. Serve on assorted crackers.

As we get ready to greet a new year…

 thought I would share some of my favorite signs from the past twelve months…Happy New Year!

cat-signkittycatcat with champagne

champagne-sign-dancestart-celebrating-sign

wag-more-sign

wine sign

chocolate-sign

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Mary Merry Mushrooms!

So happy to see my bubbly friend and her fabulous recipes featured in “A Taste of Lake Life” in the Roanoke Times  today: Fridge Magnet, sheripoore@roanoketimes.com.  She lives at Smith Mountain Lake in Virginia and is one of the best cooks I know…plus she has a gorgeous kitchen with floor to ceiling windows overlooking the lake. Oh la la!!!! Here’s her marvelous appetizer mushroom recipe just in time to enjoy during the holidays:

Baby Bella Sausage Stuffed Mushrooms

Recipe courtesy of Mary Boyer.

16 oz. package baby Bella mushrooms

8 oz. package reduced-fat cream cheese

1 lb. Neeces extra sage sausage

1/4 cup of Parmesan cheese to sprinkle on top of mushrooms just before they are done

Start with a 16-ounce container of baby Bella mushrooms. Wash each mushroom, pop out the stems, set them on paper towels and let them dry.

While the mushrooms are drying on the paper towels, brown 1 pound sausage. Drain, rinse and return it to the pot, adding 8 ounces cream cheese and stirring until melted.

Use about a teaspoon of this mixture to fill the top of each mushroom. Layer into a casserole dish and bake 25 to 30 minutes at 350 degrees. Just before they are done, sprinkle with Parmesan cheese and return them briefly to the oven.

Champagne To Serve With Stuffed Mushrooms…

The Food Lover’s Guide To Wine by Karen Page and Andrew Dornenburg suggests champagne blended with Pinot Meunier to pair with mushrooms.  Pinot Meunier along with Chardonnay and Pinot Noir are the primary grapes in champagne.

I pick up earthy notes in champagne that is primarily blended with  Pinot Meunier grapes so it makes sense that Pinot Meunier champagne would pair well with earthy mushrooms.  The taste of Pinot Meunier is often described as “confected fruit with a touch of smoke”.

Here’s a link to champagne made with Pinot Meunier grapes plus one of my suggestions to pair with mushrooms:

Argyle Brut Rosé Willamette Valley 2011 is a blend of  70% pinot noir and 25% pinot meunier with a splash of chardonnay:

ArgyleRose kind of dayArgyle 2010 Brut Rose

Wine Spectator tasting notes:  Argyle Brut Rosé Willamette Valley 2011. Light and refreshing, a refined style, with finesse to the balance of fruit and savory notes as the finish dances. Rated 91.

My tasting notes:  My bottle of Argyle arrived as a special order from Mr. Bill’s Wine Cellar, Roanoke, Virginia. http://mrbillswinecellar.com

A lovely sparkling offering from Oregon. Tiny bubbles dance around the glass.  Pretty pale pink salmon color.  The first sip explodes with fresh ripe cherry flavors.  A blend of 70% pinot noir and 25% pinot meunier with a splash of chardonnay. The finish is creamy but with a little tingle on the tongue. This sparkly is well deserving of its 91 points. Cheers!

wine-saying

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Gloria Ferrer Glorious Bites ~ Enjoy My Recipe!

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