At Home With Friends

September 12, 2014
At Home with Friends

Chocolate Pudding

When I was thinking about the perfect desserts for the Apps & Alcohol Party, I wanted small individual desserts just like the appetizers themselves: small bites that were absolutely delicious. Really good dark chocolate pudding seemed like the perfect idea.

So the next question was which recipe to use. I was reading lots of recipes and they all basically included chocolate, cornstarch, sugar, vanilla and eggs. The tricky part was mixing in the eggs without curdling (separation of eggs). As I was pondering this, my adopted daughter Vera said, “What does Alice have to say about this?” The Alice she was referring to is Alice Medrich. Understand neither of us has ever met Alice, but we consider her our go-to person for everything chocolate and most things dessert related.

I bought her book Sinfully Easy Delicious Desserts when it first came out and have loved every recipe I tried. So we consulted Alice who had a recipe that omitted the eggs — and seemed like a must-try. Alice came through again.

This pudding is luscious, rich and with intense chocolate goodness. I decided to serve it in small espresso cups. (They are the same ones I used last month for soup and worth buying. They’re available at my Amazon Affiliate Store.) When I reread the recipe, I saw that as a side note, Alice suggested serving the pudding in a demitasse. Once again, Alice and I are on the same page.

If you don’t have her book, find it on Amazon or in my Amazon Affiliate Store. You won’t be sorry!

Here it is, directly from Sinfully Easy Delicious Desserts by Alice Medrich. As Alice says, use really good chocolate. It makes a difference!

CHOCOLATE PUDDING

EVENT: Apps & Alcohol

SERVES: Approximately 8 – 10 People

Ingredients

1/3 cup (2.33 ounces) sugar

1/3 cup (1 ounce) unsweetened cocoa powder, preferably natural

2 tablespoons cornstarch

1/8 teaspoon salt

1 3/4 cups whole milk

1/4 cup heavy cream

3 to 4 ounces bittersweet chocolate (use the lesser amount for chocolate in the 66% to 70% cacao range and the full 4 ounces for chocolate closer to 60%), very finely chopped

1 teaspoon pure vanilla extract

1 tablespoon dark rum (optiona)

For the topping (optional)

1 cup heavy cream, for pouring, or Lightly Sweetened Whipped Cream or creme fraiche

Equipment

8-10 espresso cups 2-oz. capacity (available at my Amazon Affiliate Store)

Directions

1. Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium saucepan.

2. Add about 3 tablespoons of the milk and whisk to form a smooth paste.

3. Whisk in the remaining milk and the cream.

4. Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes.

5. Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer.

6. Remove from the heat and stir in the vanilla and rum, if using.

7. Divide the pudding among the cups or ramekins. (I love skin on pudding, so I wouldn’t dream of pressing a piece of plastic wrap on the surface for later removal, and you needn’t tell me if you do.) Serve warm or at room temperature or chilled. The pudding can be covered and refrigerated for up to 3 days.

A NOTE: Serve with poured cream or whipped cream or creme fraiche, if desired.

September 10, 2014
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3 comments

Spicy Pork Tenderloin with Caramelized Onions

Once I had the biscuit recipe perfected, I turned my attention to the pork tenderloin.

This cut of pork is very lean so you can’t rely on fat for flavor. So you need to use assertive spices. These spices and the sweetness of the peach jam compliment each other beautifully.

The tiny touch of caramelized purple onions adds color and a bite of crunch that bring it all together into a sweet, savory, spicy, delectable mouthful. Be sure to use a really good quality peach jam. The exact one I used is available in my Amazon Affiliate Store.

SPICY PORK TENDERLOIN WITH CARAMELIZED ONIONS

EVENT: Apps & Alcohol

YIELDS: Approximately 45 Slices

Ingredients

2 3/4 – 1 1/2 pork tenderloin

3 tablespoons olive oil

2 teaspoons dried thyme

2 teaspoons ground sage

1 teaspoon crushed fennel

1 teaspoon ground allspice

Salt and pepper to taste

3 tablespoons neutral oil (canola or grape seed)

Directions

1. Combine spices with olive oil to make paste.

2. Rub spice paste / rub on pork loins. Let meat rest at least 2 hours or overnight in refrigerator. If in refrigerator, remove from fridge and bring to room temperature before cooking.

3. Preheat oven to 350 degrees.

4. In ovenproof large skillet, heat 2-3 tablespoons neutral oil. When oil is hot, brown pork loins on all sides. Place entire pan with loins in oven approximately 20 minutes or until meat thermometer reads 140-145.

5. Remove to platter. Let rest at least 10 minutes. Slice just before assembling. This is fine at room temperature.

6. Slice biscuits in half.

7. Generously, spread peach jam on each half.

8. Top with slice of pork and a bit of caramelized onions. Serve open face.

CARAMELIZED ONIONS

Ingredients

1 large purple onion, coarsely chopped

1 tablespoon olive oil

Directions

1. Place onions in a dry saute pan and cook over medium heat until softened, 3-5 minutes.

2. Add oil and cook 5 more minutes.

I prefer these to have a bit of crunch but it is fine if you prefer them totally caramelized and soft.

September 8, 2014
At Home with Friends

5 comments

Buttermilk Cheddar Biscuits

When I was planning this menu, I thought about all those seductive looking Southern food spreads that always include homemade buttermilk biscuits topped with a slice of country ham or pork and served with a yummy sweet-savory spread.

I have to confess that I’ve never made biscuits. I’ve eaten my share but never actually made them. I love the challenge of making something new so I committed to buttermilk biscuits. I decided that the biscuits had to be good enough to eat alone.

If you come from a long line of biscuit makers, you may be horrified to learn that I used all butter and no other shortening. I also enhanced the flavor with the addition of white cheddar cheese, paprika and cayenne pepper.

These biscuits definitely passed the “eat alone” test. In fact, my friends couldn’t stop eating them, alone or with a bit of jam. For this party, I split them in half, smeared each half with a generous layer of peach preserves, topped with a thin slice of spiced pork loin and finished with some caramelized purple onions. I served them open face. A feast for the eyes and a treat for the taste buds!

P.S.: I tried making them ahead and freezing and they were still great.

BUTTERMILK CHEDDAR BISCUITS

EVENT: Apps & Alcohol

SERVES: Yield 20-27 Biscuits Depending on Height

Ingredients

2 cups all purpose flour

½ teaspoon cream of tartar

4 teaspoons baking powder

1 teaspoon kosher salt

1/8 teaspoon cayenne pepper

½ teaspoon sweet paprika

2 teaspoons sugar

8 tablespoons unsalted butter chilled and cut into 1” pieces

2/3 cup buttermilk

1 cup plus 2 tablespoons grated white cheddar cheese *

Equipment

Baking sheets lined with parchment paper

1 3/4” biscuit / cookie cutter

Directions

1. Preheat oven to 400 degrees.

2. Place all dry ingredients in food processor and pulse to combine.

3. Add butter and pulse until mixture resembles corse meal.

4. Add 1 cup cheddar cheese (reserve 2 tablespoons for later use) and pulse 2 times.

5. With motor running, pour the buttermilk through the feed tube just until it starts to form dough.

6. DON’T OVERWORK THE DOUGH.

7. Remove from bowl and place on a floured surface. Pat the dough into a circle ¾-inch thick.

8. Using a cutter, cut out as many biscuits as possible.

9. Gather scraps and form into a ball and flatten into a circle 3/4” thick. Cut out additional biscuits.

10. Place on baking sheets about 1 inch apart. Sprinkle reserved 2 tablespoons cheese.

11. Bake 10-12 minutes. Remove from oven and cool on wire rack.

12. To make ahead, wrap airtight and freeze. To reheat, place in 350-degree oven and bake 8-10 minutes.

* A NOTE: I purchase the white cheddar cheese at Costco.

September 5, 2014
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6 comments

Mini Pasta Timballos with Smoked Mozzarella Cheese

About 15 years ago, I had the good fortune to take a week long cooking class with Lorenza di Medici at her home Badia a Coltibuono in Tuscany. A small group of us were given the opportunity to stay at her incredible estate and spend several hours each day cooking with Lorenza di Medici. Each morning, we awoke to a breakfast of warm, freshly baked breads and pastries topped with homemade preserves, honey from her personal bees, locally cured prosciutto and cheeses made from cows and goats on the estate.

After breakfast we spent hours cooking, using vegetables and herbs that had just been picked from the garden. The setting was stunning, the food amazing and experience magical. I was a good cook before this but this experience changed my approach to food and cooking. I started to think about using seasonal ingredients and adding subtle layers of unexpected flavors, and generally playing with recipes.

One of the dishes we prepared was a pasta timballo. Basically this was a molded pasta formed in a springform pan. The original recipe involved lining the bottom of the pan with tomato halves, so when it was baked, unmolded and flipped over, it created a dramatic presentation. I tweaked the recipe and have made it many times.

For this party I thought it would be fun to make mini versions of this timballo. They aren’t as dramatic as the large size but they are totally irresistible.

The recipe calls for tomato sauce. Please make it from scratch. It’s easy and canned tomato sauce, which is watery and tasteless, just won’t do. Make your own and freeze it so you have it when you need it. See the difference it makes in all your dishes.

This is one of the things I learned from Lorenza di Medici: Don’t take shortcuts where flavor is concerned. If it doesn’t affect flavor, shortcuts are fine.

One of the secrets she shared was that most Italian women never make homemade pasta. This idea of fresh pasta was a totally American notion. She learned to make fresh pasta for her PBS show and American book tour. Who knew? The one shortcut I do take is using pitted olives. Lorenza doesn’t do this. I know that for a fact because in class I was assigned olive pitting duties. Lorenza kept her steely blue-grey eyes on me making sure I did a careful, thorough job. If you buy really good Kalamata olives, I don’t think it affects the flavor of the dish. Lorenza might now approve so please don’t tell her.

A NOTE: You need really tiny pasta to make these in a mini muffin pans. Use either small shells, tiny elbow macaroni or ditalini.

MINI PASTA TIMBALLOS WITH SMOKED MOZZARELLA CHEESE

EVENT: Apps & Alcohol

SERVES: Yields 48 Pieces

Ingredients

For the tomato sauce:

3 cloves of garlic, crushed

6 tablespoons olive oil

One 2-lbs can Italian tomatoes, coarsely chopped or crushed

1 tablespoon fresh basil

Salt and pepper to taste

For the timballos:

8 oz. uncooked pasta (use either small shells, small macaroni or ditalini)

3/4 cup Italian homemade tomato sauce

8 oz. smoked mozzarella cheese, diced or grated

1/2 cup pitted and chopped Kalamata olives

4 tablespoons Parmesan cheese

2/3 cup panko breadcrumbs, toasted

1 oz. goat cheese

Fresh basil

Salt and pepper to taste

Butter for brushing pans

Equipment

24-cup non-stick mini muffin tins

Directions

Make the tomato sauce:

1. In a medium sauce pan, over low heat, cook the garlic until translucent. Don’t overcook or burn the garlic.

2. Add the canned tomatoes with their liquid and simmer over low heat, covered, until most of the liquid has evaporated (30-45 minutes). The sauce should be very thick and chunky.

3. Remove from heat.

4. Stir in fresh basil.

5. Add salt and pepper to taste.

6. Keep sauce in refrigerator for 3 days or store in air tight container in freezer for up to 1 month.

A TIP: I double the recipe and keep some in the freezer.

Make the timballos:

1. Preheat oven to 350 degrees.

2. Lightly toast bread crumbs and cool.

3. Brush two 24-cup non-stick mini muffin tins with butter and sprinkle with breadcrumbs, tapping out excess.

4. In a large saucepan of boiling water, cook pasta until al dente, approximately 5-7 minutes.

5. Drain past in a colander.

6. In a large bowl, combine pasta, tomato sauce, olives , smoked mozzarella cheese, goat cheese and 3 tablespoons of parmesan cheese.

7. Taste for salt and pepper.

8. Using a mini scoop, place a mound in each muffin cup. Top with a sprinkle of remaining Parmesan cheese.

9. Bake at 350 degrees for about 10 minutes, until golden and sizzling.

10. Let cool for 5 minutes.

11. Using a small spatula, carefully loosen the mini timballos and serve.

A TIP: The tomato sauce can be made 3 days ahead. Assemble timballos the morning of the party. Bake just before serving.

September 3, 2014
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6 comments

Grilled Lamb Chops

I love lamb chops and always have since I was a kid.

People think lamb chops are difficult to make but they are really easy. This is not so much a recipe as basic instructions for preparation. I buy racks of lamb (at Costco) and trim away all the fat, cut them apart, season and cook.

My secrets to cooking them are simple:

Lamb must be room temperature before cooking.
Chops must be well seasoned with kosher salt and freshly ground black pepper
Chops must be cooked on a very hot grill.

I used my favorite new all-clad non-stick grill that covered two of the burners on my cooktop. (This is available in my Amazon Affiliate Store.) People loved these and kept asking me how they were cooked and what were the unusual seasonings. They were shocked by my simple answers.

The Yoghurt Dipping Sauce that I served with the Mini Turkey Meatballs also works with these Lamb Chops, as my friends were quick to discover.

GRILLED LAMB CHOPS

EVENT: Apps & Alcohol

SERVES: Each rack of lamb has approximately 8 chops. When deciding how many to make, you must consider entire menu and if any of your guests are vegetarians. For 25 guests with this menu, I made 5 racks or 40 chops. There were only a few left over which I had for lunch the next day.

Ingredients

Rack of lamb

Kosher salt

Fresh ground pepper

Equipment

Non-stick grill pan

Directions

1. Trim all fat, silver skin and large tendon running underneath the loin. (See detailed photos.)

2. Cut chops apart. Trim any leftover fat off each individual chop.

3. Season well with kosher salt and freshly ground fresh pepper.

4. Grill on hot grill pan, a few minutes each side.

A TIP: These can be made early in the day. Undercook the chops slightly, keep covered in a baking dish. Just before party, warm in same baking dish, covered in 300-degree oven.

September 1, 2014
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3 comments

Gorgonzola Cherry Bites

This is a recipe I was testing just before the Apps & Alcohol Party. It’s so simple that I decided, at the last minute, to make a small batch and see if people liked them. They disappeared. Friends who called the next day raved about them.

This recipe is going into my permanent collection: I love that I can make these totally last minute with ingredients that I usually have on hand.

GORGONZOLA CHERRY BITES

EVENT: Apps & Alcohol

SERVES: Makes 24 Pieces

Ingredients

1 package refrigerated pie crust (one sheet makes 24 pieces) *

Dried cherries

24 pieces whole walnuts

1 cup crumbled gorgonzola cheese

3 tablespoons unsalted butter, softened

*A NOTE: Most packages come with two rolls of pie crust. You can double the recipe and use both rolls of pie crust. Yield 48 pieces.

Equipment

Mini muffin tins

2” cookie cutter

Directions

1. Preheat oven to 425 degrees.

2. Unroll the pie crust on a flat surface and using a 2” cookie cutter, cut 24 rounds.

3. Gently press the rounds into the mini muffin cups.

4. In a small bowl, mix the butter and gorgonzola cheese.

5. Spoon a teaspoon of gorgonzola mixture into each cup.

6. Top each cup with 3-4 dried cherries and top each with a piece of walnut.

7. Bake 9-10 minutes until bubbly and golden brown.

ANOTHER NOTE: You can combine the gorgonzola and butter the day before or prepare just before serving.

August 29, 2014
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4 comments

Mini Turkey Meatballs with Yoghurt Dipping Sauce

This is one recipe that will surprise your guests. The assertive spices together with the cooling Yoghurt Dipping Sauce made this a hit at my party. They look like ordinary meatballs but the flavor is anything but ordinary.

Make them really small. If people like them, they go back for more. If the spices are not to their taste, they’ve only had one bite.

One pound of ground turkey makes approximately 40 meatballs. So this is a very economical recipe. For my party of 25 guests, I doubled the recipe and made 80 meatballs. It sounds like a lot but there were only a handful left.

Maybe it was because they were made from turkey (healthy) or maybe it was because they were so spicy (tasty). I’m not sure, I didn’t ask. I just watched them disappear.

MINI TURKEY MEATBALLS

EVENT: Apps & Alcohol

YIELDS: 40 Mini Meatballs

Ingredients

1 lb ground turkey

1/3 cup Panko breadcrumbs

1 clove garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon aleppo pepper (substitute 1/4 teaspoon cayenne)

1 teaspoon dried basil

1 teaspoon kosher salt

1 egg, beaten

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

Ground black pepper to taste

Equipment

Baking sheet or broil pan

Saute pan

Directions

1. In a large bowl, combine ground turkey and all other ingredients. Mix until combined.

2. Take a small pinch of ground turkey mixture, form a tiny ball and saute in neutral oil. Taste for seasoning. The spices should be assertive. Correct seasoning to your taste.

3. Form into 3/4-inch balls. Place balls on a baking sheet or broiler pan. Broil in oven turning once. These cook quickly, approximately 5 minutes.

4. These can be made in the morning and kept at room temperature until party.

A NOTE: This recipe can easily be doubled. You won’t need to increase egg as one is still moist enough for 2 pounds of ground turkey.

YOGHURT DIPPING SAUCE

EVENT: Apps & Alcohol

Ingredients

16 oz (1 lb) plain Greek yoghurt *

6 teaspoons chopped basil

5 cloves garlic, crushed

Juice of 1/2 lemon

Salt and pepper to taste

Directions

1. Mix all of the ingredients together in a bowl.

2. Taste for seasoning.

* A NOTE: I buy the Greek yoghurt at Costco.

August 27, 2014
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4 comments

Chicken Liver Pate

One of my friends does a holiday party every year. She always serves simple appetizers, salami, cheeses and turkey liver pate.

Most of her guests are really health conscious, so I am always surprised that the pate totally disappears. I know where she buys the pate and I went and bought some. I made the mistake of reading the ingredient list. If she knew what was it in, she wouldn’t serve it.

This pate is simple, delicious and even health conscious, guests will be smearing it on slices of baguette. I make this in 2 small ceramic square dishes and keep it in freezer. Depending on the rest of the menu, I decide whether to thaw one or two.

For this party, I only used one so there is an extra tucked away in the freezer for last minute cocktails. This always comes in handy, all I have to do is pick up a fresh baguette.

CHICKEN LIVER PATE

EVENT: Apps & Alcohol

SERVES: 10 – 16 People

Ingredients

Non-stick vegetable oil spray

1 pound chicken livers, trimmed

1 cup low fat chicken stock *

2 shallots, minced

2 sticks (1 cup) unsalted butter, room temperature

2 tablespoons cognac (optional)

1 1/2 teaspoons salt to taste

1 cup walnuts, toasted and chopped *

Equipment

Two 1 1/2 cup square ceramic molds

Directions

1. Spray ceramic molds with non-stick spray and line with plastic wrap, allowing wrap to hang at least 6 inches over the side

2. In medium saucepan, combine broth, shallots and chicken livers.

3. Bring to boil and gently simmer just until livers cook through, approximately 10-12 minutes. Don’t overcook livers!

4. Drain livers and onions from liquid.

5. Place in food processor with butter, cognac and salt.

6. Puree until smooth.

7. Transfer to lined bowls and cool. Wrap plastic to seal bowls. Cover with aluminum foil completely and place in freezer.

8. Remove from freezer several hours before serving. Unmold on plate while still frozen.

9. Garnish top and sides with chopped walnuts.

10. Serve with crackers and sliced baguette.

* A NOTE: I purchase walnuts and low fat chicken stock at Costco.

August 25, 2014
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3 comments

Caprese Veggie Skewers

A Caprese salad is a simple salad made of sliced mozzarella cheese, tomatoes and fresh basil. Even when I make this with the freshest mozzarella cheese and sweetest tomatoes, I find it a little flat in flavor. I long for the saltiness of good olives and a bite of fresh grilled veggies. So I put these flavors together to create the Caprese Skewers.

I love the sweetness of these tiny tomatoes and they are the perfect size to combine with small mozzarella balls and Kalamata olives. These don’t involve so much cooking as assembly and presentation. Presentation takes this simple appetizer to a new level. Find something in your house that skewers will stand in. I used a vintage pottery flower frog placed inside a retro glass bowl. You can use any kind of frog for flowers or even a drinking glass.Stand whatever you choose in a large bowl or platter and surround with tiny tomatoes.

I soak the bamboo skewers, so guests can’t get any splinters as they slide the food off. I season the mozzarella balls with basil and red pepper flakes but feel free to change the seasonings and make the recipe your own. If you have any leftovers, put them on a bed of arugula or spinach and have a truly delicious Caprese salad.

Grill the zucchini ahead of time. Your vegetarian guests will thank you!

Caprese Veggie Skewers (Apps & Alcohol Party)

CAPRESE VEGGIE SKEWERS

EVENT: Apps & Alcohol

SERVES: Approximately 10-12. Total Skewers: 2 Dozen.

Ingredients

4 zucchini

1 lb tiny sugar plum tomatoes

1 12-oz. container fresh mozzarella balls (24 mozzarella balls) *

1 jar 6.5-oz. pitted Greek Kalamata olives

1-2 teaspoon dried basil

Red pepper flakes (optional)

Equipment

Bamboo skewers 6” or 10”.

Directions

1. Slice zucchini into very thin slices.

2. Grill sliced zucchini on nonstick grill pan with no oil. This can be done several days ahead and stored in airtight container in refrigerator.

3. Drain mozzarella balls from oil or liquid they are in.

4. Toss mozzarella balls with dried basil and red pepper flakes, if desired.

5. When ready to assemble, drizzle zucchini with olive oil, sea salt, pepper and dried basil.

6. Cut each zucchini slice into 2 or 3 pieces.

7. Assemble each skewer as to follow:

tomato
zucchini
olive
mozzarella ball
zucchini
tomato

* A NOTE: I purchase fresh mozzarella balls at Costco.

August 22, 2014
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4 comments

Black Bean Empanaditas

BLACK BEAN EMPANADITAS

EVENT: Apps & Alcohol

SERVES: 9 Pieces per Sheet of Dough (36 Pieces)

Ingredients

1 can 15-oz. black beans, drained

1 large Russet potato, baked and cooled

3 canned plum tomatoes, crushed

3-4 tablespoons tomato liquid from canned tomatoes

2 pasilla chiles, rehydrated, seeded and chopped

2 tablespoons olive oil

1 cup chopped onions

1 1/2 teaspoon salt

3/4 teaspoon allspice

1/2 teaspoon aleppo pepper

2 boxes prepared pie crust (each box has 2 rolls, approximately 9 pieces per roll)

1 egg

1 tablespoon water

Equipment

3” square cookie cutter

Parchment lined baking sheets

Directions

1. Preheat oven to 375 degrees.

2. Peel and chop potato into small cubes.

3. Drain black beans and put in food processor. Pulse 3-4 times. You don’t want a smooth puree, just chunky pieces.

4. Heat the oil in a large saute pan over medium heat, until translucent.

5. Add chopped pasilla chiles, salt, allspice and aleppo pepper.

6. Cook a few minutes and mix so that herbs and spices are evenly distributed.

7. Add crushed tomatoes and liquid from canned tomatoes.

8. Continue to cook for a few minutes. Filling should be consistency of hash.

9. In small bowl, beat egg with water.

10. Roll out refrigerated dough.

11. Using a 3” square cookie cutter, cut out squares. Each roll of pastry will yield approximately 8 pieces. Take scraps and re-roll one time.

12. Place a scant 1/2 teaspoon of the filling in the center of each square. Using a pastry brush, brush a little of the egg wash onto the closest edge and sides of the square. Fold the square in half forming a rectangle. Pinch the edges together using a fork to seal.

13. Brush with egg wash. Place on parchment lined baking sheets.

14. Bake immediately at 375 degrees or put sheets in freezer and when frozen store in air tight container.

To bake from frozen

1. Preheat oven to 375 degrees.

2. Allow empanaditas to thaw 20-30 minutes. Bake same as fresh.