appetizer

Xanthous Deviled Eggs

Eating My Way Through the Holidays! Festive Foods: Xanthous Deviled Eggs! Farm-to-Table deviled eggs are growing in popularity at family owned restaurants. Don’t believe me? Check out the appetizer menu for starters. Deviled eggs are not just for picnics and pitch-ins any more. You may find them filled with everything from meat or seafood to cheese, nuts, and hot peppers. Which brings me to today’s version: Jalapeño & Cilantro. The kick of spice mellows nicely with the creamy yolk filling. You determine the heat factor. If you decide to omit the caper liquid, you may want to substitute with salt to taste.

XANTHOUS DEVILED EGGS

Ingredients:

6 hard boiled eggs, cooled and peeled

1 tablespoon pickled jalapeño peppers, minced

3 tablespoons mayonnaise

2 teaspoons cilantro, chopped

1 teaspoon Dijon mustard

1 teaspoon pickled jalapeño juice or white vinegar

1/2 teaspoon caper liquid (optional)

Pinch of Cajun seasoning

Pinch of sugar

1 fresh jalapeño pepper, slices for garnish

Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Gently place white portions in a deviled egg platter. Mash egg yolks with a fork. Add pickled jalapeño peppers, mayonnaise, cilantro, Dijon mustard, pickled jalapeño juice, caper liquid, Cajun seasoning, and sugar. Stir until combined. Spoon mixture into hollowed out egg white shells. Garnish with a fresh jalapeño slice. Refrigerate for one hour before serving. Store leftovers in a covered container.

Cheesy Burrata

Eating My Way Through the Holidays! Festive Foods: Cheesy Burrata! For those of you who are unfamiliar with Burrata cheese, allow me to tell you a little bit about it. Imagine a soft delicate layer of mozzarella cheese stretched thin like a piece of hand-formed pie dough. It is placed into a bowl so the center can be filled like a porcelain white water balloon. Inside is heavy cream as rich as butter and luscious cheese curds. The pouch is then tightly tied at the top to ensure maximum freshness. The taste is extraordinary. It’s enough to make you roll your eyes and swoon.

CHEESY BURRATA

Ingredients:

8 ounce Burrata cheese

Fresh basil

Cherry tomatoes, halved

1 tablespoon olive oil

Herbs de Provence

Sea salt to taste

Instructions:

Place the Burrata cheese on a platter surrounded by fresh basil and cherry tomatoes. Drizzle with olive oil. Add a sprinkling of Herbs de Provence and sea salt to taste. Serve with crusty artisan breads or crackers.

Garlic Clove Little Smokies

Eating My Way Through the Holidays! Festive Foods: Garlic Clove Little Smokies! I know people often wait for the holidays to serve this spicy little appetizer, but I recently discovered its popularity as a lunch box companion. By making it ahead of time and storing it in a jar, it travels well. Add dill pickle chunks, bite-size cheese cubes, vegetable skewers, fresh fruit, chips, salsa, and double chocolate brownies. You’ll have the perfect portable party food for any occasion. Doesn’t everyone love finger foods?

GARLIC CLOVE LITTLE SMOKIES

Ingredients:

1/4 cup brown sugar

1/3 cup honey

1/2 cup catsup

2 tablespoons soy sauce

2 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon roasted sesame seeds

14 ounces little smokies cocktail wieners

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl, combine brown sugar, honey, catsup, soy sauce, garlic, red pepper flakes, and roasted sesame seeds. Mix well. Add cocktail wieners. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Appetizers to Desserts

Everything has a beginning and an ending. Food is no different. It sets the stage for informal gatherings, romantic interludes, festive celebrations, and grande finales. From the first bite of crudité to the last sip of coffee, the entire experience can be extraordinary. If you agree with me, pull up a chair for “Eating My Way Through the Alphabet: Appetizers to Desserts!” In a short time of blogging, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: APPETIZERS TO DESSERTS!”

Wicked Hot Wings and Drummies

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Wicked Hot Wings and Drummies! Get set for an explosion of hot jerk sauce slathered over fork-tender chicken slowly cooked all afternoon. These “fall off the bone” juicy morsels will have you smacking your lips and wiping your chin. A side dish of chunky Bleu cheese dressing snuffs out the fire and tramples the heat. Keep stalks of celery handy and you’ll find yourself wondering how you finished the entire platter.

WICKED HOT WINGS AND DRUMMIES

Ingredients:

1 1/2 cups Jazzy Jerk Sauce**

1/2 cup butter

2 tablespoons Worcestershire sauce

2 teaspoons oregano

2 teaspoons onion powder

2 teaspoons garlic powder

1/2 cup ginger beer

1 1/2 pounds chicken wings and drummies

1 tablespoon sesame seeds

Instructions:

Mix together habanero sauce, butter, Worcestershire sauce, oregano, onion powder, and garlic powder. Bring sauce to a boil over medium heat, stirring occasionally. Reduce heat and simmer on low for 5 minutes. Add 1/2 cup ginger beer. Stir to blend. Place chicken wings and drummies in a crockpot. Cover all with sauce. Cook on High setting for 2 hours. Reduce temperature to Low setting and cook 2 1/2 hours longer. Preheat oven to 400°. Line a baking sheet with foil. Spray with nonstick oil. Place wings and drummies on foil. Baste tops with sauce. Bake 15 minutes. Turn with tongs, baste, and bake 15 minutes longer. Serve with additional sauce. Garnish with sesame seeds. Serving suggestion: Celery sticks and chunky Bleu cheese dressing.

*The Jazzy Jerk habanero sauce may be substituted for another hot pepper sauce.

**Jazzy Jerk Sauce recipe may be found by clicking on the link below.

https://snapshotsincursive.com/2015/10/15

Vegetarian Bruschetta

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Vegetarian Bruschetta! There’s something about sharing an appetizer for dinner. It feels sinful and tastes shamefully delicious. The rustic combination of artisan bread, savory veggies, and warm cheese conjure up images of the Italian landscape. Transcend yourself to a country villa in the hills of Tuscany. Lend a little romance to dinner with finger food that melts in your mouth with a slightly salty finish.

VEGETARIAN BRUSCHETTA

Ingredients:

1 baguette, sliced horizontal

1/2 cup olive oil

1/8 teaspoon garlic powder

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

12-ounce jar marinated artichoke hearts

1 cup mushrooms, sliced

1 cup mozzarella cheese

2 green onions, snipped

1 tablespoon pimento, chopped

Instructions:

Preheat oven to 400°. Slice baguette horizontally and place open face on baking sheet. Spread olive oil on top of baguette. Sprinkle with garlic powder, marjoram, salt, and pepper. Drain artichoke hearts, reserving liquid. Cut artichokes into bite size pieces and add back into the liquid. Add mushrooms to liquid. Mix well to coat. Divide artichoke/mushroom mixture between the baguette halves. Top with mozzarella cheese. Bake for 15-20 minutes until cheese is melted and bread is crunchy. Cut into diagonal slices. Garnish with green onion and pimento.

Bleu Plate Special

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Bleu Plate Special! As the day winds down, the kids are fed, and the sunset turns to burnt-sugar orange, take some time out for yourself. Make a delightful cheese plate filled with inviting textures balanced by a range of flavors from aged and smoky to salty and sweet. Pair with a glass of sweet wine (or fruity spritzer) for an amazing taste sensation. Sink back into a comfy chaise lounge and let soft music fill the room. Remind yourself this is a classic French dessert, and prepare to be pampered.

BLEU PLATE SPECIAL

Ingredients:

Wedge of Bleu Cheese (or any aged cheese variety)

Bunch of Green Grapes (or any seasonal fruit)

Smoked Almonds

Water Crackers (or crusty breads)

Instructions:

Choose a platter where all ingredients can be arranged in a simple way, leaving space between choices. Identify cheeses if offering more than one kind. Rule of thumb: Place one cheese knife or spreader for each type of cheese. Keep it simple.

Wonton Nachos

What’s Cooking in Gail’s Kitchen? Equal Measures: Wonton Nachos! Sounds strange, doesn’t it? That’s what I thought the first time I glanced around the restaurant where couples sat munching away on the mountain of gooey cheese and triangular chips. Fusion foods combine different cultures. There are no rules and this proves it. Take Asian wonton wrappers and blend them with Mexican seasonings and salsa for a perfect pairing. Because wonton wrappers are paper thin dough, they bake up in a matter of minutes. Don’t forget the sprinkling of sea salt. By the time the margaritas are mixed, everything is ready to be assembled onto a platter of spicy Wonton Nachos that encourage conversation. Now put down your cell phones and eat!

WONTON NACHOS

Ingredients:

12-ounce package of wonton wrappers

Nonstick oil

Sea salt

8-ounce package Mexican-style cheese, shredded

Toppings of choice

Salsa for dipping

Instructions:

Preheat oven to 375°. Spray a baking sheet with nonstick oil. Sprinkle with sea salt. Set aside. Cut each wonton wrapper in half diagonally, or quarters if you desire smaller chips. Place in a single layer on the prepared baking sheet. Coat the tops with nonstick oil. Sprinkle with sea salt. Bake 10 minutes, or until crispy. Turn for even browning. Remove from oven and cool slightly. Repeat until all chips have been made. To make nachos, arrange chips in an ovenproof dish. Add Mexican cheese and toppings of choice. Bake 10 minutes or until cheese is melted. Serve with salsa.

Nutella Strawberry Dip

What’s Cooking in Gail’s Kitchen? Equal Measures: Nutella Strawberry Dip! Here’s a match made in Heaven for chocolate-lovers and strawberries. Try it at home and then think about something new for the next social gathering where you’re asked to bring something yummy to share. It’s so Strawberrylicious, my first word of advice is…double the recipe. You’ll have the ingredients on hand, so go for it. It’s easy to make, kid-friendly, healthy, and sweet. Next stop: Book Club, Girls Night Out, Birthday Celebration, Family Picnic, Block Party. The list goes on and on and on.

NUTELLA STRAWBERRY DIP

Ingredients:

3/4 cup Nutella Hazelnut Spread

1/3 cup powdered sugar

8 ounces Neufchâtel cheese, softened

1 cup Cool Whip, regular or light

1 cup mini chocolate chips, for garnish

Fresh Strawberries, sliced in half

Instructions:

Combine Nutella, powdered sugar, and Neufchâtel cheese in a bowl. Using a hand mixer, mix on Low until smooth. Fold in Cool Whip topping. Blend well. Pour into covered bowl. Kept refrigerated until ready to serve. Arrange sliced strawberries on a platter. Pour dip into a serving bowl. Garnish with mini chocolate chips.