Posts Tagged ‘appetizer

11
Nov
09

A Thanksgiving Day tradition…the Roquefort Cheese Ball

By msbutterton 4 Comments
Categories: Appetizers, Cheese and Cookbooks
Tags: , , , , , , , ,

Roquefort Cheese Ball

:)

This menu is what Thanksgiving looks like at my house…the turkey and all the fixins are cooked almost exactly the way my mom made them growing up. That means all the veggies come from a can….the green bean casserole, the candied yams….It’s the one day of the year that canned veggies taste better than fresh – to me and mine!

There were a couple years I tried to incorporate new dishes into the day’s menu, but it didn’t take. I prefer our traditional Thanksgiving Day, old-fashioned meal – the same way my mom prepared it!

:)

Thanksgiving at the Ritz Carlson

Appetizers:

Braunschweiger paté
Roquefort Cheese Ball
Crackers

Beverages:

Mimosas or Pear Bellinis – appetizers
Wine – dinner
Coffee, espresso, assorted digestifs – after dinner

First course:

1 demitasse cup Cream of Walnut Soup (Thomas Keller’s recipe)

Dinner:

Roast turkey – stuffed with lemons, oranges, onion and garlic
Mashed potatoes
Gravy
Mrs. Cubbison’s Stuffing/dressing – made with onion, celery, garlic and chopped chicken livers
Candied Yams (canned) with butter and mini-marshmallows
Green Bean Casserole (canned)
Corn Pudding – I screw it up EVERY year, but still keep trying
Jellied Cranberry sauce (canned)
Kings Hawaiian Sweet rolls

Desserts:

Pumpkin pies
Chocolate Angel pie
Boysenberry Pie
Apple Crisp

I posted a recipe a few weeks ago for my Braunschweiger Paté - a Thanksgiving appetizer table staple. The only other dish that sits alongside the paté is a homemade Roquefort Cheese Ball.

My mom always had a delicious, store-bought, “cheese ball” sitting on the coffee table on Thanksgiving Day, but a few years ago, while perusing one of my favorite cookbooks, “The Plantation Cookbook,” I ran across a recipe for a “Roquefort Cheese Ball” that I made and loved! I’ve made it every Thanksgiving since!

:)

The Plantation Cookbook

Hubby, on the other hand, not so much (he has that whole “hating blue cheese” issue) so he noshes on the paté.

:)

Here’s the recipe from “The Plantation Cookbook” for a “Roquefort Cheese Ball,” rolled in chopped pecans ….if you like Roquefort – you’ll love this AND you can make it in advance and freeze, for Thanksgiving!

(the only thing I’ve changed about this recipe is the use of a food processor – the original used a hand blender – it was originally published in 1972)

:)

Roquefort Cheese Ball

Adapted from “The Plantation Cookbook”


8 ounces Philadelphia Brand Cream Cheese
8 Ounces extra sharp Cheddar cheese
3 ounces Roquefort cheese
1 tablespoon Worcestershire sauce
1 garlic clove, pressed
1/2 cup pecans, finely chopped
1/2 cup Italian parsley, finely chopped

Allow cheese to soften at room temperature.  Break into pieces.  Cream and thoroughly mix in your food processor with the Worcestershire sauce, garlic and 1/4 of the pecans.  Remove the mixture to a large piece of plastic wrap, form into a loose ball and chill until firm, about 1-2 hours.

When the cheese is firm, you can shape it into a ball or log.

In  a shallow dish, add the chopped parsley and remaining chopped pecans.  Roll the cheese ball (or log) to coat it.  Refrigerate until ready to serve – then take it out 30 minutes before, to allow it to soften before eating.  Cheers!

:)

02
Nov
09

STOP THE PRESSES….IT’S NATIONAL DEVILED EGG DAY!!!

By msbutterton 4 Comments
Categories: Appetizers and Eggs
Tags: , , , , ,

I can’t imagine who makes up National Food Holidays, but I’ve just been informed that today is “National Deviled Egg Day”  – I don’t know HOW it escaped me, but thank God, it’s not too late….I’m making a platter right now for Happy Hour! JUST mayonnaise and a pinch of salt and pepper – nothing else….cuz I likes my deviled eggs, like I likes my men….uncomplicated!

In case you never read it before, I’m re-posting my “Deviled Egg” blog from waaaaaaay back in September, when I started my blog – in honor of today – NATIONAL DEVILED EGG DAY!

:)

deviled egg

THE INCREDIBLE, EDIBLE, DEVILED EGG

:)

So, you know by now that I like cheese, butter, pies, etc.  Here’s something I DON’T like – a flamboyantly devilled egg!  So many times I’ve been a guest at someone’s gathering where a plate of devilled eggs is proudly served,  with, oh geeeez… relish, chopped shrimp, Dijon mustard, crab, tuna, truffles, chipotle, caviar – all things I love, btw – just not in a devilled egg.

I apologize to anyone reading this, who has invited me into your home, and served me a “gilded egg.” I probably smiled and cooed… “yummm.”  I was trying to be polite. I truly appreciated the effort, hard work and creativity, but the truth is, I think a devilled egg requires nothing more than a little mayo and a pinch of salt and pepper.

Not even the ubiquitous paprika “sprinkle.”

That’s just my opinion – and I guess that’s why people have blogs!  Anyone agree/disagree?  What’s your take?

deviled eggs

13
Oct
09

Caramelized Onion and Gruyere Tart

By msbutterton 5 Comments
Categories: Appetizers and Entrées
Tags: , , , , , , ,

:P

If you read my posts Sunday and Monday,  then you read about “Taco Night.” You may have also read where I wrote on Monday that I had no idea how many tomatoes, onions, garlic, etc to buy to make salsa for 12 people…..well, I bought too much!   So this week’s posts will probably involve a lot of recipes containing onions and tomatoes.

Today I’m using some of the extra onions to make one of my favorite tarts – it’s made with caramelized onions, bacon (you can omit the bacon if you’re a vegetarian) and Gruyere cheese.  It’s creamy and rich and perfect as a dinner party appetizer or as a main dish, with a small salad or what-EV…..

:P

CRUST:

10″ fluted tart pan – with removable bottom

1 1/2 cups unbleached, all-purpose flour
1/4 teaspoon salt
1 stick chilled, unsalted butter, cut into cubes
1/4 cup sour cream
1 egg yolk

Preheat the oven to 425 degrees

In your food processor, on “pulse” blend the flour and salt.  Add the cubes of butter through the feeding hole and “pulse” until the dough is coarse.  Add the sour cream and egg yolk and continue to “pulse” until the dough forms into a ball – about 30-45 seconds.  Remove the dough and roll it into a ball. Lay a sheet of plastic wrap on the counter and place the ball on it.  Press the ball into a disk and chill in the refrigerator for 30 minutes.

Roll out dough on lightly floured surface to 13-inch round. Transfer dough to the tart pan.  Line the pan with the dough, lightly pressing into the flutes.  Trip the edges. Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans.  Transfer to a rack and cool.

Reduce the oven heat to 350 degrees

CARAMELIZED ONIONS:

3 tablespoons unsalted butter
3 tablespoons Extra Virgin olive oil
1 teaspoon granulated sugar
2 large onions, or 3 medium-sliced
1/2 dry Sherry
Kosher salt and pepper to taste

Slice the onions.  In a deep, wide skillet, over medium heat,  coat the bottom of the pan with olive oil, or a mixture of olive oil and butter then start cooking the onions until they’re caramelized – this can take 30-45 minutes.  After ten minutes, add salt, pepper and sugar.  Continue to cook, deglazing with the sherry, until the onions are dark brown and caramelized.  You may have to add additional olive oil if the onions seem to be burning.  When the onions are caramelized, remove the pan from the heat to cool.

GRUYERE AND CREAM FILLING:

3 slices cooked bacon, crumbled

4 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 Cup heavy cream
1 1/2 Cup Gruyere Cheese – freshly grated
2 egg yolks
1/4 teaspoon freshly ground nutmeg
Kosher salt and pepper to taste

Prepare the Filling:

In a medium saucepan, over low heat, melt the butter. Add the flour and stir.  Slowly add the cream and cook for 5 minutes.  Add the egg yolks and cheese and cook for another minute. Remove from heat.

Make sure you educed the oven heat to 350 degrees!

Place the tart pan on a cookie sheet.  Spread the onions in the cooked tart shell and sprinkle the bacon on top.  Pour the filling mixture over the onion.  Place the cookie sheet in the oven, on the middle rack and bake for 35 to 40 minutes or until center does not jiggle.  Remove the cookie sheet and let it cool.  Allow 15-20 minutes before cutting.  Cheers!

:P

slice and serve

slice and serve

01
Oct
09

“a bit of paté?”……. “i drink it all day” ~ “funny girl”

By msbutterton 1 Comment
Categories: Appetizers
Tags: , , , , , , , , ,

:P

Many, many moons ago, I learned that our local community college was offering a night course called “Gourmet Cooking 101.”  I wondered, “could there be a better place to learn how to become a Gourmet Chef, than a community college night course?  I don’t think so.”  So I enrolled!

Hubby agreed to watch the kids on school nights and off I went!  Our first night of class, the teacher handed out our syllabus/cookbooks and explained that we’d be cooking most of the recipes contained inside, throughout the semester.  I still have the cookbook today, tattered, the cover missing, stained with spilled food on pages, barely hanging by the brads that hold it together!

I was so excited when I got home that first night!  I sat on the couch with my husband,  flipping through the pages of my new cookbook, pointing out all the “fancy” dishes I was going to learn to make for him (sigh).  It’s funny to look through the book now – it’s filled with “old school” recipes for things like “Crepes Suzette,” “Baked Alaska,” “Welsh Rarebit,” etc.  Classics – but not the kind of dishes that appear on modern day menus anymore.

While we were perusing the book, my husband saw a recipe under the “Appetizer” section for Paté, made with Farmer John Braunschweiger and cream cheese frosting.  He pointed to it and said “I want that, I LOVE braunschweiger! I had never tried liverwurst/braunschweiger before, never wanted to – the thought of it grossed me out!  But he urged me to make it for him, so I did!

I remember making the paté for the first time – combining the ingredients in a bowl, trying not to look at it and gagging occasionally.  I frosted it with the cream cheese and set it out for my family.  Hubby dove right in, the kids were a little leery at first, but they eventually ate it too – and loved it!  I, on the other hand wanted nothing to do with it!

After they devoured it, they requested I make one again, immediately!

I think  it was maybe the fourth or fifth time I made the paté, that I was persuaded to try a bite.  I only had the nerve to dip a cracker into the cream cheese frosting. Then one day, I dipped too far into the cream cheese and accidentally scooped some of the braunschweiger onto the cracker and ate it.  I didn’t gag.  It was really good. That was the day I learned to like braunschweiger paté.

I’ve made hundreds of these patés over the years.  They’re a staple at Holiday dinners.  If the kids arrived on Thanksgiving day and there wasn’t a paté on the table, with a basket of Wheat Thins, they’d probably bolt to the nearest Sizzler!  The dogs have even weighed in – they request them for all their birthdays!

So, if you like braunschweiger and/or paté, you might want to try this.  If you don’t like braunschweiger and/or paté, you still might want to try it – you never know.

:P

Braunschweiger Paté

1 package Braunschweiger

1 pack Laura Scudder’s Green Onion Dip Mix

Allow the braunschweiger to sit at room temperature for 30 minutes and place in a food processor with the onion dip mix.  Mix until well blended.  Prepare mold by lining them with plastic wrap.  Fill the mold with the paté and fold the extra plastic wrap over to cover.  Place the mold in the freezer for 20 minutes, until firm.  Prepare the “frosting”

Garlic and Cream Cheese Frosting

1 package Philly Cream Cheese

1 Tablespoon garlic butter – strained

2-3 drops Tabasco sauce

Let the cream cheese soften to room temperature and place in mixing bowl.  Add the melted garlic butter and beat for 1 minute.

Remove the paté from the freezer, unwrap and frost it with the cream cheese.  Refrigerate.  When you’re ready to serve, let it rest at room temperature until softened, about 20 minutes.    Serve with crackers or toasted baguette slices.  Cheers!


25
Sep
09

my cousin, Susan’s, amazing salmon and cream cheese appetizer!

By msbutterton 4 Comments
Categories: Appetizers and Fish & Shellfish
Tags: , , , , ,

Several years ago, my cousin/best friend, Susan was hosting Easter Dinner.  Truthfully, I don’t remember ANYTHING she made after the appetizer portion of the afternoon. She brought out this beautifully presented platter of salmon with cream cheese – I think I commented on how beautiful it was, when her brother-in-law, Grant (who had had it before)  said to me, “you have nooooo idea, once you taste this, you won’t be able to stop.”  All I remember after that, was sitting at Susan’s bar, stuffing my face…until it was gone.

Since then, I’ve made this appetizer hundreds of times – it’s become famous at my dinner parties, book groups and gatherings.  Friends frequently request that I bring it to their parties.  I keep a stack of photocopies of the recipe in my kitchen drawer, because no one who tries it, leaves my house without wanting the recipe.  I keep a template handy in my computer, for everyone who e-mails me and asks for it.  When I serve this at Open Houses, I bring copies of this recipe, because inevitably, Agents and guests alike, ALWAYS ask me for it.  Last Sunday, my friend Dawn, texted me and asked me to send it to her for an Emmy party she was hosting.  A couple hours later, there it was on my Facebook News Feed – beautifully presented on her table, from her Mobile Upload!

So when I tell you that this is the BEST appetizer you’ll ever make, I’m not exaggerating!  Seriously, you must make this — you’ll thank me when you do – and I’ll pass it along to Susan!    Cheers!

Preheat oven to 400 degrees,

Ingredients:

1 10-12 ounce salmon filet – always opt for wild-caught, when possible
1/2 stick butter
1/2 cup soy sauce
3 Tbs  fresh lemon juice
1/4 cup white wine
1/2 cup brown sugar

For garnish/serving:

1 Cup thinly sliced red onions
1 pkg softened cream cheese,
capers (optional) – I don’t like them so I never use them

Melt all the ingredients in a saucepan, allow to cool completely, then pour over salmon filet in a casserole dish. Cover and Marinate for 3-6 hours.  Place in the oven and bake – uncovered for about 15-20 minutes.  Baste a couple times when you can.  Place on a serving platter with the softened cream cheese and onions and pour the sauce over  – this will somewhat cook the onions – so they won’t be so “oniony”.  Serve with crackers

24
Sep
09

EPICURE IMPORT SALE STARTS TOMORROW – DON’T FORGET THE ROQUEFORT!

By msbutterton Leave a Comment
Categories: Appetizers and Cheese
Tags: , , , , , , , , , , ,

“ROQUE-TY-TOASTS”

These are a great addition to an assorted bruschetta platter!  If you like Roquefort cheese – you’ll LOVE these!  My husband HATES Roquefort, (preferring Velveeta above all) so more for me!

ROQUE-TY TOASTS

6 oz Roquefort cheese
1/4 Cup  red onion, diced
1 clove garlic, minced
1/4 Cup walnut pieces, coarsely chopped
1 Tablespoon softened butter
1 Tablespoon extra virgin olive oil
3 Tablespoons Italian parsley, chopped
salt and pepper to taste
fresh baguette slices

Let the cheese soften at room temperature.  Combine all the ingredients in a mixing bowl and spread liberally on the baguette slices.  Put them on a cookie sheet.  Turn on the broiler of  your oven and place the cookie sheet on one of the lower racks – not too close to the flame, or they’ll burn.  Cook them until bubbling and golden brown – usually between 30 seconds and 1 1/2 minutes – depending on your oven

Watch them carefully – all it takes is walking away to answer one phone call and forgetting about them – and they’ll be “toast”  (pardon the pun)

Remove immediately and let them rest for the cookie sheet or about a minute and serve.

Epicure Imports:

6900 Beck Ave.

North Hollywood, CA 91605

818-985-9800

24
Sep
09

wanna talk “appetizers?” okey dokey, artichoke-y

By msbutterton 4 Comments
Categories: Appetizers and Vegetable
Tags: , , , , , , , , , , , ,

Ingredients:

2 large artichokes – trimmed and “gutted” (for lack of a better word)

Mushroom Artichoke Filling

White Wine Sauce

Prepare the filling first and set aside to cool

Filling:

12 mushrooms – chopped
1 can artichoke hearts – chopped
1 celery stalk – chopped
1 small onion – chopped
2 garlic cloves – finely chopped
1/2 stick butter
1/4 cup extra virgin olive oil
1 cup fresh breadcrumbs (you can use Progresso, pre-made if you want)
1/2 cup chopped Italian Parsley
1/2 cup freshly grated parmesan cheese
1/2 cup cream
1/2 cup pignoli (pine) nuts
salt and pepper to taste

Combine the mushrooms, artichoke hearts, celery, onion, garlic in a skillet with the olive oil and butter and cook, over medium heat until the mixture is very brown, about 20 minutes  Deglaze the pan if needed, with white wine.  Remove from heat and add the breadcrumbs, parmesan cheese, cream, parsley and pignoli nuts.  Salt and pepper to taste and mix well. Set aside to cool.

Preheat oven to 400 degrees

Bring a pot of water to a boil with a squeeze of lemon juice (this preserves the color).  Trim the tops and stems of the artichokes.  With a pair of kitchen scissors, cut the “spiny” tips of the artichoke leaves.  Wash them well under running water.  Place the chokes in the boiling water and boil for approximately 30 minutes. Remove a choke from the water and pull away one of the bottom leaves to see if it pulls away easily. If so, it’s done, if not, return to the water and continue. This can take up to 45 minutes, depending on the artichoke – but watch it and don’t overcook.  While they’re boiling, prepare the sauce.

Sauce:

2 garlic cloves – finely chopped
1/2 cup extra virgin olive oil
1/2 stick butter
1 cup dry white wine
1/2 finely chopped Italian Parsley

Add the garlic, oil, butter, wine and parsley in a saucepan and heat just until melted.

When the artichokes are done cooking, remove from the water, drain and cool.  With a spoon, dig out the thorny center and all the purple “fuzz” all the way down to the heart.  When the choke is clean, stuff the filling into the center and in between the leaves.  Place the stuffed chokes in a casserole dish and pour the “sauce” around the artichoke. Cover with a foil “tent” and place on the center rack of the oven.  Bake for 30 minutes, remove from the oven and cool slightly. Serve with a few slices of sliced baguette to “mop” up the “butter-wine” sauce.  Cheers!

23
Sep
09

Oh, one more trivial fact…I likes my devilled eggs, like I likes my men – uncomplicated!

By msbutterton 6 Comments
Categories: Appetizers and Eggs
Tags: , , , , , ,

So, you know by now that I like cheese, butter, pies, etc.  Here’s something I DON’T like – a flamboyantly devilled egg!  So many times I’ve been a guest at someone’s gathering where a plate of devilled eggs is proudly served,  with, oh geeeez… relish, chopped shrimp, Dijon mustard, crab, tuna, truffles, chipotle, caviar – all things I love, btw – just not in a devilled egg.

I apologize to anyone reading this, who has invited me into your home, and served me a “gilded egg.” I probably smiled and cooed… “yummm.”  I was trying to be polite. I truly appreciated the effort, hard work and creativity, but the truth is, I think a devilled egg requires nothing more than a little mayo and a pinch of salt and pepper.

Not even the ubiquitous paprika “sprinkle.”

That’s just my opinion – and I guess that’s why people have blogs!  Anyone agree/disagree?  What’s your take?

21
Sep
09

So, you can’t find fresh zucchini blossoms? Let’s make zucchini fritters!

By msbutterton 6 Comments
Categories: Appetizers, Side dish and Vegetable
Tags: , , , , , , , , , , , ,

Zucchini Fritters:

aka: my secret weapon – when I haven’t seen a “certain someone” in a while, I call and casually drop the line “yeah, I’m making zucchini fritters tonight” and guess who shows up at my door?  Works EVERY time!!!

2 cloves peeled garlic (or more if you like)
3 zucchinis
4 eggs
1/2 cup grated Parmesan Cheese
1/4 Cup flour
salt, pepper to taste
Olive Oil for frying

Place the S-shaped blade (sabatier blade) in your food processor and chop the garlic; then add the eggs and beat until well blended. Switch the blade to the “julienne disk” blade and feed the zucchini through the top until they are shredded. Empty contents of food processor into a large mixing bowl and add the parmesan cheese, flour and salt and pepper – add more flour if you need to – the mixture should look like a cake batter. Fill a saute pan with deepish oil (you can mix half olive oil with half canola if you want – it’s more cost effective) and heat on medium high till hot – but NOT smoking.  Drop large tablespoons of the batter into the oil and fry them until golden brown on each side – then drain on paper towels.  Cheers!

Follow me

Satisfied Customers served:

  • 66,043 ......and counting

you can post this on YOUR page!

Bookmark and Share
© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

feel your boobies everyday!

♫ yesterday…♫

♫ singin’ in the rain ♫

 

December 2010
M T W T F S S
« Feb    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Foodbuzz

TWEET

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

never liked Spam as a kid, still don't

♫ tiny bubbles ♫

more bath time fun

RSS My Teethearts