Recipe #92: Savory Parmesan Bites

I'm trying to find a handful of appetizer recipes that can be prepared ahead of time for parties and holidays. I made this recipe today and am freezing 2/3rds to try in December. The ones we ate today were pretty good for such an easy recipes. I used the reduced fat crescent rolls, though I'd hardly call this recipe a healthy snack.

Savory Parmesan Bites
from Southern Living

* 1 (8-ounce) package cream cheese, softened
* 1 cup grated Parmesan cheese, divided
* 1 small red bell pepper, chopped
* 1/4 cup fresh parsley, chopped
* 2 (8-ounce) cans refrigerated crescent dinner rolls

Stir together softened cream cheese, 3/4 cup cheese, bell pepper, and parsley.

Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Spread 3 tablespoons cream cheese mixture on each rectangle. Roll up, starting at 1 short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle bites with remaining ¼ cup cheese.

Bake at 350° for 13 to 15 minutes or until golden brown.

Note: To make ahead, place unbaked bites on ungreased baking sheets, and freeze 1 hour or until frozen. Place bites in zip-top plastic freezer bags; store in freezer up to 1 month. Place frozen bites on ungreased baking sheets. Bake at 350° for 15 to 17 minutes or until golden brown.

Recipe #80: Mango Pomegranate Guacamole

I found this recipe using the Epicurious iPhone app while I was at the produce market a few weeks ago. I couldn't add pomegranate, because it wasn't in season. I will definitely try it again. It'd like to see how it tastes with the pomegranate, even though it was good without it. We just ate it with plain tortilla chips.



Mango Pomegranate Guacamole
From Gourmet Magazine

* 4 ripe avocados (2 pounds total)
* 1 cup finely chopped white onion
* 2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
* 1/4 cup fresh lime juice, or to taste
* 3/4 cup pomegranate seeds (from 1 pomegranate)
* 3/4 cup diced peeled mango
* 1/2 cup chopped cilantro
* Accompaniment: plantain chips
* Garnish: lime wedges

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Recipe #69: Bacon-Wrapped Dates Stuffed with Cream Cheese and Almonds

My friend Becky shared a similar recipe but with goat cheese instead of cream cheese. Both versions are delicious and easy. I must admit that I was a little unsure of trying dates, but the flavor combination is really good.

Bacon-Wrapped Dates Stuffed with Cream Cheese and Almonds
From Food Network’s Emeril Lagasse

* 18 (1 by 1/4-inch) pieces cream cheese
* 18 pitted dates (preferably Medjool)
* 18 salted and roasted whole almonds
* 6 slices bacon cut crosswise into thirds
* Special equipment: 18 wooden picks


Heat the oven to 400 degrees F.

Stuff 1 piece of cheese and 1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.

Recipe #68: Pear Gorgonzola Tart

I definitely recommend this recipe. I made my own pie shell using the recipe that I pretty much always use for pie crusts.

Pear Gorgonzola Tart
From Food Network's Giada DeLaurentiis

* 1 store bought pie shell
* 4 ounces cream cheese
* 2 ounces Gorgonzola
* 1 teaspoon fresh thyme, chopped
* Pinch salt
* Pinch freshly ground black pepper
* 2 tablespoons butter
* 3 small pears, cored and sliced
* 2 ounces prosciutto, cut into thin strips

Directions

Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.

Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.

In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.

When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.

Cut into squares or wedges and serve.

Recipe #67: Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

When I made this recipe, I was making several other (somewhat) involved appetizers. I ended up running out of time and just doing a big pizza instead of little pizzas. The flavor was good, so I'll probably try the recipe again.

Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto
From Food Network’s Giada DiLaurentiis

* 3 tablespoons olive oil
* 3 large onions, sliced (about 4 cups)
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon herbs de Provence
* 1 teaspoon sugar
* 1 ball purchased pizza dough (about 12 to 16 ounces)
* 3 ounces goat cheese, crumbled (about 1/2 cup)
* 2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
* Parsley or rosemary sprigs, for garnish
* Special equipment: 2 1/2-inch round cookie cutter


In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.


Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.

While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

Recipe #66: BLT Dip

This recipe has to be one of the most unhealthy recipes ever. It is tasty though and very easy to do.

BLT Dip
from Food Network's Paula Deen

* 1 cup mayonnaise
* 1 cup sour cream
* Iceberg lettuce, shredded
* 2 large vine-ripe tomatoes, chopped
* 1 pound lean bacon, cooked crisp and crumbled
* Sea salt bagel chips

Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.

Recipe #65: Baked Caprese Salad

I've actually made this recipe several times. It's easy but delicious. I recommend it for entertaining.

Baked Caprese Salad
from Food Network's Giada DeLaurentiis


* 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 5 Roma tomatoes, sliced
* 1 1/4 pounds fresh mozzarella, sliced
* 1 bunch fresh basil leaves, stemmed


Preheat the oven to 450 degrees F.

Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

Recipe #58: Artichoke Pesto Torta

I got lazy while I was making this recipe, so I mixed the cream cheese layer with the pesto layer. It still tasted great.

Artichoke Pesto Torta
from Food Network's Giada DeLaurentiis

* 1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
* 1 cup chopped fresh Italian parsley leaves
* 1/4 cup pine nuts, toasted
* 1 tablespoon finely grated lemon peel
* 1 tablespoon fresh lemon juice
* 2 garlic cloves
* 1 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* 1 (8-ounce) package cream cheese, room temperature
* Nonstick cooking spray
* Italian parsley sprigs, for garnish
* Assorted breads and crackers, to serve
* Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)

Directions

Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.

Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.

Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.

Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

Dinner with Wes and Roxi

Our friends Wes and Roxi are coming over for dinner tonight. I am making a few light dishes instead of a traditional meal with a main dish and sides. We are going to have an antipasto platter, roasted eggplant spread with pita bread, and roasted shrimp and orzo with white sangria. Then we are going to have the flourless chocolate cake that made in May (see Recipe #15) with coffee ice cream. All of the recipes that I am using can be made ahead of time, so that I can just releax and hang out tonight, even if we don't eat right away.

Recipe #33: White Sangria
from Food Network's Emeril Lagasse

2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc
1/2 cup Spanish brandy
1/4 cup Spanish orange liqueur
1 cup pear juice
1/2 cup superfine sugar
1/2 cup sliced pear
2 apricots, pit removed and sliced into thin wedges
2 peaches, pit removed and sliced into thin wedges
1/2 pound seedless white grapes
1 (750-ml) bottle Prosecco, chilled

Combine the wine, brandy, orange liqueur, pear juice, and sugar in a large pitcher and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled, about 2 hours.

Stir in the Prosecco and serve the sangria in large wine glasses, over ice if desired.



Antipasto Platter

Manchego
Fresh mozzarella
Feta
Genoa salami
Proscuitto
Kalamata olives
Roasted red pepper
Roasted garlic

Arrange on a platter. Serve with french bread.



Recipe #34: Roasted Eggplant Spread
from Food Network's Barefoot Contessa

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish


Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.



Recipe #35: Roasted Shrimp and Orzo
from Food Network's Barefoot Contessa

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced


Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.



Recipe #36: Coffee Ice Cream
from Food Network's Emeril Lagasse

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Chocolate curls, for garnish

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.