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August 20, 2014
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Turkey Empanaditas

Sometimes I get inspired by tasting something wonderful at a restaurant that I want to duplicate, and sometimes I get inspired by bad food.

A few months ago I was at a party with a Latin theme. I love theme parties and Latin inspired food. I had been told that they were serving empanadas. I was really looking forward to eating the empanadas. They were from a very famous local store specializing only in handmade Argentinian empanadas. Yum! They looked great! Beautifully formed, rope rolled edges, shiny golden dough, so appealing! With great anticipation, I took my first bite. Ugh. The dough was heavy and thick and the filling had no taste. What a disappointment! This was my first empanada and it wasn’t good.

Driving home from the party, we talked about the party, the people, the food and the empanadas. My date turned to me and said, “You could make them better.” I paid no attention but filed it somewhere in my brain and remembered the empanadas for this party and the possibilities.

When I read empanada recipes, many focused on the pastry and many focused on the filling. I chose to focus on the filling because no matter how good the pastry, if the filling has no taste, you are just eating dough. I use a pre-made pie crust for the pastry. This is a good shortcut especially when you are making lots of empanadas for a large party. (And you don’t sacrifice flavor or quality using the rolled pie crust found in refrigerator departments of grocery stores.)

None of the fillings recipes I read thrilled me, so I created my own. Also, I call them empanaditas because I make them small 2-bite size. These are great to make ahead and freeze. If you are doing this, prepare them and don’t bake them. Take them out of the freezer and thaw for about 20-30 minutes and then bake. I use different shape cookie cutters so that we can identify the filling by the empanadita shape.

These are so good, I’m thinking of making a batch in larger sizes and keeping them in the freezer just in case… you know, I get the taste for an empanada…

 

TURKEY EMPANADITAS

EVENT: Apps & Alcohol

SERVES: About 4 Dozen Pieces

 

Ingredients

1/4 cup (2 oz.) pine nuts

3/4 pound ground turkey

1 large or 2 medium shallots, chopped

2 cloves garlic, mashed

2 tablespoons olive oil

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1 1/2 teaspoon ground cardamom

1 tablespoon chopped green scallions or chives

1/4 cup golden raisins, plumped

1/2 teaspoon red chili flakes

5 canned plum tomatoes, drained and crushed

2 tablespoons chopped fresh parsley

Salt and pepper to taste

2 boxes refrigerated pie crust (each box contains 2 rolls)

1 egg

1 tablespoon water

Equipment

Round cookie cutter, 3” in diameter

Baking sheets lined with parchment paper

 

Directions

1. Preheat oven to 375 degrees. Place pine nuts on a baking pan and toast until golden, approximately 5 minutes. Remove from oven and cool.

2. Heat the oil. In a large saute pan, over medium heat, and cook shallots and garlic until soft, approximately 2 minutes. Add the spices and distribute evenly.

3. Add ground turkey and cook stirring, until cooked through.

4. Add crushed tomatoes, raisins, fresh parsley and scallions.

5. Remove from heat. Add pine nuts and mix gently until evenly distributed. Taste, add salt and pepper.

6. Allow mixture to cool.

7. In small bowl, beat egg with water.

8. Roll out refrigerated dough.

9. Using round cookie cutter (size 3”), cut out rounds. Take scraps, combine and re-roll dough 1 time.

10. Place a scant 1/2 teaspoon of the filling in the center of 1 circle. Using a pastry brush, brush a little of the egg wash onto the edge of the circle. Fold the circle in half forming a half moon. Pinch the edges together using a fork to seal.

11. Brush the top with egg-water wash.

12. Bake immediately at 375 degrees for about 12 minutes or place unbaked on a cookie sheet and put in freezer.

13. When frozen, remove from tray and line air-tight container with wax paper and store.

To bake from frozen

1. Preheat oven to 375 degrees.

2. Allow empanaditas to thaw at room temperature for 20-30 minutes. Bake same as fresh.

August 18, 2014
At Home with Friends

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Tequila Cured Gravlax

Many years ago, I had a new acquaintance and we found ourselves talking about — what else? — food. We were amazed to find out that we both were hooked on sesame Ryvita crackers. These are a simple whole grain, healthy cracker that we both loved. We talked about how we like to slather them with unsalted butter and top them off with smoked salmon or gravlax. It turned out we both liked to cook. Around that time I discovered that Costco sold fresh wild salmon. I don’t remember who had the idea but we decided to make our own gravlax.

Gravlax means cured salmon. It’s a Swedish specialty of raw salmon cured in a salt-sugar-herb mixture, with vodka added. We decided to use tequila to cure it, because everything is better with tequila. We got a little obsessed and for several weeks kept making gravlax until we couldn’t eat anymore.

The acquaintance is my good friend Dano (who is now vegetarian) and the gravlax became a great staple for large parties. It’s fairly easy and depending on the size of salmon can serve quite a few. Of course, you can buy smoked salmon readymade but I prefer it homemade, so I can give it a unique flavor.

Serve it with butter and dark pumpernickel bread or, of course, sesame Ryvita.

 

TEQUILA CURED GRAVLAX

EVENT: Apps & Alcohol

SERVES: Approximately 20 People

 

Ingredients

For the gravlax:

Two 1 1/2 pound salmon fillets with skin on (try to get fillets that match if possible) *

1/2 cup light brown sugar

1/2 cup kosher salt

2 bunches cilantro minced

1/2 cup fresh ground black pepper

1/4 cup tequila

To serve

4-5 shallots

1 jar (12 oz) caper berries

Equipment

Cheesecloth

 

Directions

1. Rinse both fillets under cold water and pat dry.

2. Run fingers along top of fillets and remove any pin bones. Use a tweezers if necessary.

3. Mix the salt, sugar and pepper.

4. Rub equal amount of the salt-sugar mixture on each fillet on the flesh side. Gently massage into flesh.

5. Sprinkle equal amounts of the cilantro on each salmon fillet.

6. Place a wire rack in a large baking pan and cover with a double thickness of cheesecloth, leaving a few inches (4-6) on each side.

7. Place one fillet on cheesecloth, skin side down.

8. Place second fillet on top of first skin side up — making a fillet sandwich — and drizzle tequila. Wrap the cheesecloth up and over the sides of the fillet making a tight package.

9. Cover the fish with plastic wrap.

10. Set baking sheet on top of salmon. Weigh it down using a brick or several cans of food.

11. Refrigerate the salmon for 4 days, turning it every 12 hours.

To serve:

1. Using a dish towel or spatulas, scrape off the cure (sugar and spices) from the salmon.

2. Using a very sharp knife, remove salmon skin. Slice salmon into thin slices.

3. Serve surrounded by sliced shallots and caper berries.

* A NOTE: I purchase wild salmon filets at Costco.

August 15, 2014
At Home with Friends

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Kaleakopita

One of my favorite food writers is Melissa Clark of The New York Times. I love her enthusiasm and sense of adventure, and suspect dinner at her house would be especially tasty.

This recipe is adapted from her book In the Kitchen with a Good Appetite (available at my Amazon Affiliate Store). Her recipe is for a phyllo and feta cheese torte. I took her idea of layering phyllo dough in a bundt pan to form a torte, but totally changed the filling.

I call it kaleakopita. It’s a riff on the Greek spinach pie spanakopita. Instead of spinach, I use a mixture of kale, swiss chard, spinach and four cheeses. The presentation is a wow and it’s great for large parties.

And did I mention it’s really easy to make?

 

Kaleakopita (Apps & Alcohol Party)

 

KALEAKOPITA

EVENT: Apps & Alcohol

SERVES: 8-10 as main dish, 16+ as appetizer

Ingredients

1 pound feta cheese (rinsed, dried and crumbled if in liquid) *

1/2 cup whole milk cottage cheese *

1/2 cup grated Parmesan cheese *

3/4 cup whole milk mozzarella or fontina cheese (cut in small chunks) *

5 scallions, chopped

1/4 cup chopped parsley

1/8 cup chopped chives

3 5-oz. bags mixed kale, chard, spinach, chopped

1/2 5-oz. bag fresh spinach, chopped *

1/2 teaspoon freshly ground black pepper

3 eggs

3 sticks (1 1/2 cups) unsalted butter, melted

Pepper to taste

Salt to taste (Feta is very salty. This probably won’t need salt. Be sure to taste.)

1 pound box frozen phyllo dough, thawed overnight in refrigerator **

Equipment

12 cup bundt pan (available at my Amazon Affiliate Store)

Directions

1. Preheat oven to 375 degrees.

2. In a large saute pan, saute scallions. Add all kale, chard and spinach. Turn the heat off and and just let the greens wilt. Set aside.

3. Remove to a large bowl.

4. In food processor, combine feta and cottage cheese. Pulse a few times to blend.

5. Add parmesan and mozzarella cheeses and pulse a few times.

6. Add the eggs and pulse until well blended.

7. Add pepper.

8. Mix cheese blend into bowl with greens. Add the chopped chives and parsley. Mix thoroughly and set aside while preparing bundt pan. Taste and add salt if necessary.

9. Spread a towel on counter top, line with plastic and unroll phyllo dough.

10. Cover with another piece of plastic wrap and then a damp towel.

11. Brush the bundt pan with some of the melted butter so the inside is well coated.

12. Lay a sheet of phyllo dough across the pan, pressing down so it breaks over the center tube. Keep doing this crisscrossing the dough sheets, so the inside of the entire pan is lined with all the layers of phyllo dough. Let the sheets hang over the sides of the pan. Use all of the sheets of phyllo.

13. Fill pan with cheese-and-greens mixture. Fold the overhanging phyllo over the filling, sealing the bottom of the torte.

14. Using a sharp knife, make about 30 cuts straight down into the pan, going to the bottom.

15. Slowly pour the melted butter over the torte. Don’t worry if some stays on top.

16. Put the bundt pan on a cookie sheet, and bake for 1 1/4 hours or until torte is puffy and golden brown.

17. Cool in pan 1-2 hours.

18. To serve, invert onto a plate and slice using serrated knife.

* A NOTE: I purchase feta, fontina, whole milk mozzarella and grated Parmesan cheese at Costco, as well as fresh spinach.

** A NOTE: I have made this using extra thin or regular phyllo dough. Both give you a a great result. The important thing is to use all the phyllo dough in a 16 oz. (1 lb) package.

APPS & ALCOHOL

GAME PLAN

 

4 Weeks Before

3 Weeks Before

2 Weeks Before

1 Week Before

  • Finalize menu
  • Buy alcohol, beverages, phyllo dough
  • Buy and store ice

 

Monday

  • Set up table
  • Dishes, glasses, etc.

Tuesday

Wednesday

  • Buy and arrange flowers
  • Clean house
  • Set playlist
  • Do major grocery shopping

Thursday

Friday

SATURDAY

Morning:

Thaw:

  •          Empanaditas
  •          Buttermilk Cheddar Biscuits
  •          Cookies
  •          Chicken Liver Pate

Next:

Afternoon:

August 13, 2014

Apps & Alcohol Menu

 

Apps

Turkey empanaditas

* Black beans empanaditas

Tequila cured gravlax

* Mini pasta timballos with smoked mozzarella cheese

* Caprese veggie skewers

* Fig pesto torte

Buttermilk cheddar biscuits with pork tenderloin, peach jam and caramelized onions

Spicy turkey mini meatballs with yogurt dipping sauce

Grilled lamb chops

* Kaleakopita

Chicken liver pate

* Gorgonzola cherry bites

Alcohol

Sparkling peach martini

Peach old-fashioned

Dessert

Chocolate pudding

White peaches macerated in peach liqueur

Fresh berries

Homemade cookies (sugar cookies, pignoli cookies, almond meringue bites)

* Vegetarian

August 11, 2014

August 11, 2014
At Home with Friends

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Apps & Alcohol Party

 

Savory Goat Cheese Cake (Summer Solstice Party)
Apps & Alcohol Party

The idea for this soiree came to me at the Summer Solstice Party. While we were sitting in the garden, having drinks and appetizers, someone said, “These appetizers are so good, we could just make a dinner of appetizers”.

I thought, what a great idea, a dinner of all appetizers, drinks and of course desserts. My mind started spinning with tasty choices. I thought of all the appetizers I had eaten that I couldn’t get enough of, all the appetizers I had made friends always requested and all the appetizers I’d never made but longed to try.

So the list began. As you know, if you’ve been following my blog, I’m a big believer in lists. The problem was eliminating anything from the list.  Everything sounded amazing and I knew my friends would be wowed with the spectacular presentation and delighted with the variety of flavors and choices.

 

My final menu is, to say the least, extremely ambitious. I don’t recommend you make everything on this menu unless you are a very experienced home cook and have a good friend or, like me, have a daughter to help out.

The recipes are, as always, easy. But there are a lot of them. You don’t need to make everything to have a great Apps & Alcohol party. You can pick a few things as long as you create a balanced menu. Remember the vegetarians and the carnivores. You can also add readymade and store bought items to round out the menu. You don’t have to make your own gravlax, you can buy it.

Because the menu was so extensive, this was the perfect party to include a larger number of guests. I had 25 people so I got some help with bar tending and someone in the kitchen to keep the platters replenished. This way I could spend time with each of my guests.

 

Moe: the Man of the House!

There were gorgeous peaches in the market when I created the menu. So you’ll see peaches used in several different ways. Take advantage of seasonal fruit and incorporate it in your menu. I always do.

Please don’t make yourself crazy or stressed making too many things. One of my dear friends looked at the menu the week before the party and said, “This is incredible and a little crazy”. He was right on both counts but oh what fun it was!

People arrived at 7:00 p.m. and didn’t leave until 1:30 a.m., and then only because it was past the puppies’ bedtime. The party was such a success that I’ve decided to make it an annual event. Of course, my mind is spinning with the new appetizers to try and the list has already begun.

Have fun!

Judith

 

Apps & Alcohol Party: Would you like a bite?
Chocolate Pudding (Summer Solstice Party)
My dear friend Dano is invited to EVERY party!
Almond Merignue, Pignoli and Crisp Sugar Cookies (Apps & Alcohol Party)
 Photography by Krista Bates

August 6, 2014
At Home with Friends

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3 TIPS TO A GREAT PARTY

What guarantees a great party? It’s not the fanciest food, most expensive wines or exotic flowers. Your party is guaranteed to be a success if you are relaxed and having a good time. Your guests take their lead from you. If you are uptight, flustered and nervous, they will feel it and be the same. So you have to stay relaxed and calm whatever happens.

A quick true story. Last Thanksgiving, I invited a newly married young couple to dinner. I had never met the husband who was quite quiet and reserved. I assigned him the job of carving the turkey. His wife told him in advance he would be doing this. He did a great job and was feeling totally at ease. At dinner, we lifted our glasses in toast. As he stood up and reached across the table to “clink” glasses, he tapped his wine glass on the bronze chandelier. The glass shattered and he froze. The room became silent.

I instantly pointed out that in many cultures no celebration was complete without breaking glasses or dishes, and I thanked him for adding this tradition to Thanksgiving. (I also immediately handed him a new glass. I had extras on hand.) He relaxed and went on to enjoy the evening and has been back in my home many times since and is always at ease. When the glass shattered it was my responsibility to relax and put my guests at ease. Everyone looked to me and followed my lead. There were more stories about the tradition of breaking glasses.

No matter what happens, you need to take a breath and relax.

You might be thinking, “That’s easy for her. She knows how to give parties.” It will be easy for you if you follow these 3 tips:

  • Make detailed lists of everything you need to do, buy or prepare and follow the lists.

Don’t try to remember every detail. You won’t. I’ve given catered parties in the past, with elaborate menus selected, only to get to the end of the evening and find that the caterers forgot to serve something. Lists and organization are key to being relaxed. Also, it feels great to check things off the list.

  • Do everything you can days or even weeks before the actual party.

I’m including game plans on the blog. I never do everything the day of the party. I like to be rested and relaxed on the day of the party. I always plan a menu that includes several items that can be made ahead. I make sauces and dressings and dips all ahead, and store them in the fridge with labels. I get out ALL the serving dishes and utensils and put Post-It’s on them to indicate what food goes where. Of course, I set the table and always get out a few extra dishes, utensils and glasses just in case of an accident. Running around at the last minute, frantically searching for plates, serving spoons and table napkins — while trying to pull a party together — creates unbelievable stress. DON’T DO IT!!! Get as much done as you can, and relax and enjoy the party.

  • Think about jobs you can assign to your guests.

Most guests arrive and immediately say, “How can I help?” Somewhere we got the idea that the perfect host or hostess says, “No, thank you, everything is done.” Even if this is true, it doesn’t put your guests at ease or immediately make them feel included. Giving guests jobs to do puts them instantly at ease; they are immediately part of the celebration. Everyone likes to participate, so let them.

You don’t have to do everything yourself. But you do have to think ahead, to be prepared with jobs. Some of the jobs I assign are:

  • Opening wine
  • Filling up water glasses
  • Lighting candles
  • Arranging or plating the food (Warning: Make sure if you assign this job, the person is artistic, or make up one plate and ask them to copy it.)
  • Tasting (Even though I have already tasted everything, again this makes your guests feel like they are in.)
  • Wrangling puppies.

August 4, 2014
At Home with Friends

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What’s on My Table Summer Solstice

For this party, we started outside in the garden, in a beautiful but completely casual setting. As the sun went down and we finished our cocktail hour, we moved into the dining room for an elegant sit-down dinner.

The table setting reflected the fact that the meal was more formal, with everything plated in the kitchen and a very sophisticated seasonal menu. It gave me an opportunity to use some of my mother’s antique Meissen onion pattern pieces, as well as new Meissen I have purchased in Rome. Since the solstice is a celebration of summer and warmth and fun and playfulness, I decided the table needed to be adorned with whimsical dancing white porcelain cherubs.

And of course, when the table was set the beautiful blue Lalique butterfly flew in to join us.

Toile tablecloth – Williams Sonoma
Summer Solstice Party: Assigning guest seating.
Porcelain cherubs (Hutschenreuther)
Antique Meissen (blue onion pattern)
Meissen.

 

Here’s what’s on my table:

August 1, 2014
At Home with Friends

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Summer Solstice Beverages

The yellow peaches and white nectarines I found at the market were so delicious, I wanted to use them in a white sangria. I decided on a white sangria with tequila and white wine.  Usually, sangria is very sweet with added sugar. This has no added sugar. In fact, I kept it fairly simple, if you can call Patron Citronge and Santa Margherita Pinot Grigio simple.

Warning: This is not your typical alcohol light sangria. This recipe calls for 1/2-1 cup Patron Citronge. Start with 1/2 cup and taste it. We used a full cup and my guests commented that it was really strong — as they asked for more.

 

The second cocktail I offered was an Aperol Spritz. I was first introduced to this on a trip to Rome and always think of it when I want a light aperitif. “Aperitif” actually means light alcoholic drink before lunch or dinner.  Both of these paired well with the appetizer menu and looked fresh and summery.

With dinner, I served a Pouilly-Fuisse, a French white wine that complimented the dinner menu beautifully.

 

SOLSTICE SANGRIA

Ingredients

The fruit:

1 orange sliced and cut into half moons

2 nectarines, sliced into wedges

1 peach, sliced into wedges

1/2 cup Patron Citronge tequila

Handful green grapes (reserve)

For the sangria:

2 bottles white wine

1 cup orange juice

2 cups sparkling water

1/2-1 cup Patron Citronge tequila

Directions

1. Combine sliced fruit with tequila and macerate for a few hours, or overnight if possible.

2. Combine fruit with macerating liquid with all other ingredients in a 4-6 liter beverage dispenser.

3. Stir gently. Do not break up fruit.

4. Add green grapes for color.

5. Place entire container in refrigerator to chill, or if it doesn’t fit in refrigerator, chill individual ingredients — tequila, white wine, sparking water — in refrigerator before combining.

6. Serve in a glass beverage dispenser (available at my Amazon Affiliate Store).

 

 

APEROL SPRITZ

Make these individually.

Ingredients

Ice cubes

Slice of orange (for garnish)

3 parts Prosecco or Pellegrino water

2 parts Aperol

Directions

1. Combine all ingredients and serve.

© 2015 Judith Rubins. All rights reserved.

Contact Judith at:

judith@athomewithfriends.com
© 2014 Judith Rubins. All Rights reserved.