appetizers

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Xenial Spinach Dip! Take a trip down Memory Lane with this hip 1970s all-star party staple. “I called it!”, shouted my best friend when asked to bring an appetizer to share. Maybe it was the presentation of carrying an artisan bread bowl into the room, or perhaps it was the “healthy” alternative to potato chips and onion dip, or it could have been the standing ovation it got from everyone who tasted it. Think about it….how fun is that to tear off a piece of crusty bread and slather it in creamy spinach mingled with a spicy crunch of water chestnuts. “I called it!”
XENIAL SPINACH DIP
Ingredients:

1 pound artisan bread bowl

1 pint Greek yogurt

3 ounces Neufchâtel cheese

10 ounces mayonnaise 

8 ounce can of water chestnuts, drained and chopped

1 package Swiss vegetable dry soup mix

10 ounce package of frozen spinach, thawed, drained, and chopped
Instructions:

In a medium bowl, mix Greek yogurt, Neufchâtel cheese, and mayonnaise. Chill one hour. Add water chestnuts, package of Swiss vegetable dry soup mix, and uncooked spinach. Mix well. Chill one hour longer. Hollow out center of bread bowl. Fill with spinach dip. Serve with raw vegetables. 

Dining Outside the Home: Second Street, an American Bistro in Williamsburg, Virginia 

Dining Outside the Home: Second Street, an American Bistro in Williamsburg, Virginia. The moment you step through the doorway, the aroma of freshly baked cookies greets you. Next, the courteous maitre d’ offers you a free sample from the nearby pastry case. With a cookie to whet your appetite, a quick glance around the room indicates an atmosphere that is as upscale as well as it is comfortable. Be forewarned! The portions are generous from the Grilled Romaine Salad to the juicy Bison Meatloaf and popular Baby Back Ribs. Have no regrets when choosing from the tempting dessert offerings. The gluten-free Flourless Chocolate Torte is a satisfying grande finale. 

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: “Xingzi” Apricot and Fruit Tarts! Three bites. That’s all. Three bites. Someone once told me portion control is all about savoring the taste. I agree. Discover a guilt-free way to float through the holiday parties. When you are asked to bring a dish to share, mini tarts can be prepared in a few minutes leaving you plenty of time for a rejuvenating bubble bath. These adorable sweet and savory tarts are exactly three bites. Put them to the test. 
“XINGZI” APRICOT CAMEMBERT TARTS
Ingredients:

15-count package Mini Fillo Shells, thawed

1/4 cup apricot jam; or assorted flavors

Wheel of Brie or Camembert cheese

1 teaspoon almonds, finely chopped

1 teaspoon pecans, finely chopped

1/8 teaspoon crushed red pepper flakes

Blueberries for garnish
Instructions:

Preheat oven to 350°. Place the Fillo shells into a mini muffin tin. Remove skin from cheese. Discard. Cut the Brie or Camembert cheese into a small cube to place into the bottom of each Fillo shell. Gently drop a dollop of jam on top of each cube of cheese. Sprinkle with finely chopped nuts, red pepper flakes, or a blueberry. Bake for 10-15 minutes until the cheese is bubbly and the jam begins to caramelize. Remove from oven and serve at room temperature. 

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 less than a year 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!”