Category Archives: Appetizers

Manchego Jam Twists

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Welcome to cooking school…Ready for a crash course? Temp me please with jam and cheese! But first, a little history lesson; so pull out your notebook. Manchego (used in this recipe) is a semi-hard cheese from the sheep of the central province of La Mancha, Spain; remember the windmills in Don Quixote? That’s the place. Back in November of 2004 (yep, that long ago far away time) Brenton was studying in Spain, so we all ventured over to enjoy a Spanish Thanksgiving. We hopped the train from Seville to Segovia one day to see that charming town, which is adjacent to the region of La Mancha. Needless to say, they served cheese on every corner and every café in between! That was my introduction to the wonderful world of Manchego. Let the games begin…I’ll take cheese for $1000 please.

The image above was captured by Brenton (with an authentic 35 mm camera, waaaay before the iPhone camera). This is the Alcázar of Segovia (Castle), dating from the early 12th century. The town is in the unpictured foreground, with the view of Castile and Leon region in the background.

Enough brain infusion for today. Now on to the recipe. My platters are always on call for hors d’oeuvres!

This is all you’ll need:

All purpose flour for dusting
1 sheet frozen puff pastry, thawed
2 Tbs strawberry jam
1 cup grated Manchego
1 egg
*Remember please that I am an unapologetic messy baker; evidence follows!

Here are the particulars:

Preheat oven to 400°.
Line baking sheet with parchment paper.
On lightly floured surface, roll out pastry to 12 x 14 inch rectangle.
Cut dough in half at center of short side.
Spread one half of pastry with jam.
Sprinkle evenly with cheese, reserving 2 Tbs.
Top this with other piece of pastry.
Press gently to adhere.
Cut with pizza cutter into 1/2 inch wide strips, about 18 pieces.
Twist each piece 4 to 5 times, pinching ends tightly.
Place on baking sheet.
In small bowl, mix egg with 1 t water.
Brush onto twisted pastry.
Sprinkle with remaining cheese.
Bake until golden, about 12 to 14 minutes.
Let cool slightly before removing from parchment.
Serve immediately.

Makes “18ish”.

Halloumi Za’atar Grilled Toast

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Yummmmm…za’atar, that delicious Middle Eastern herb seasoning. I was first introduced to this seasoning at the Old Spice Souk in Dubai. The year was 2013 and we took an abra across Dubai Creek where a purveyor invited me to smell it. Then he sprinkled it on a slice of grilled halloumi and I was hooked for life. Join me on this journey half way ’round the world! This halloumi toast is terrific cut into small squares for an appetizer, or halve the whole piece of toast and serve it for brunch.

4 Tbs olive oil
3 Tbs minced fresh parsley
1 Tbs minced fresh oregano
Zest and juice of 1 lemon
1 Tbs Za’atar seasoning
1/2 t ground pepper
8 oz halloumi cheese, sliced into 3/4” slices
4 slices hearty sourdough or strong wheat bread
1 clove garlic, halved
1 cup microgreens

Whisk together olive oil, parsley, oregano, lemon juice, za’atar, and pepper.
Brush both sides of halloumi and bread with oil mixture.
Grill halloumi and bread on both sides until charred, 1 to 2 minutes per side.

Rub one side of bread with garlic.
Top toasts with halloumi.
Drizzle with remaining oil mixture.
Sprinkle with lemon zest and micro greens.
Serves 8 for appetizers or 4 for brunch.

To the left is pictured a brunch serving of this wonderful toast, cut on the diagonal. I added bean sprouts, and pink salt to jazz it up a bit.

Slice and Bake Cheese Wafers

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School Days, School Days, Dear ole Golden School Days…Children arrive home “hangry”. So have this prepped and ready in your fanny pack (I hear they’re making a comeback!). I suggest forgetting the pecans for your grade schoolers, but that version may be nice for a dinner party app for friends, also fun to sprinkle with a bit of powdered sugar. Just thinking out loud. Food is meant to temp as well as to nourish. Perfect snack. Afterall, Life is Too Short for Dull Food! Go Bake it!

1 stick butter, sliced
2 cups coarsely grated extra sharp cheddar cheese
1/2 cup finely grated Parmesan cheese
1/2 t kosher salt, plus more for sprinkling on top
1/4 t cayenne pepper
1 cup all purpose flour
Garnishes may be powered sugar, pecan halves, sliced olives, thyme leaves.

Combine butter, cheeses, salt, cayenne, and flour in food processor.
Pulse several times until crumbly.
Process 30 seconds more until a mass forms.
Transfer dough to sheet of parchment paper.
Roll into log about 2 inches in diameter.
Wrap in the parchment and refrigerate for at least an hour, or overnight.

Preheat oven to 350 degrees.
Cut the chilled dough into 1/4 inch slices.
Arrange on parchment lined baking sheet.
Top with preferred garnish if you like.
Bake 12 minutes or until golden and crisp.
Immediately sprinkle with salt.
Transfer to wire rack to cool.
Wafers can be stored in airtight container for up to a week.

This cheese wafer is the good-time, slice and bake cousin of the cheese straw.
Keep a log of cheese wafer dough in the fridge, and in 20 minutes you have a delicious little treat.
Dough may be wrapped in parchment, then in aluminum foil, then placed in zip top freezer bag. It may be frozen for 3 months.

Minestrone for a Crowd

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Because I love soup, I gift you this minestrone recipe. A little knowledge from my Trapper Keeper…Hundreds of years ago, Italians would use whatever leftovers were in the kitchen to make this family soup. It quickly became a staple, and found a way to travel to the grand ole USofA. The first time that the don and I made it together was this past summer at the historic Ocean House in Watch Hill, RI. We spent a lot of time in their culinary center with this darling chef pictured below. When the weather snapped cool at home this past autumn, I started making it from items available in my fridge, freezer, and pantry. And I continued to create random concoctions throughout the winter and now into the spring season. The recipe that follows is really just a guide line; you do you, and make it your own! Ahhh…the sound of slurping soup.

3 Tbs olive oil
1 sweet onion, finely chopped
4 stalks celery, chopped
13 oz frozen tiny green peas
13 oz bag frozen black eyed peas
8 oz fresh haricot vert, cut into thirds
1 Tbs minced garlic
8 cups vegetable broth
6 cups hot water
15 oz tomato sauce
28 oz can diced tomatoes
1 cup ditalini pasta
2 Tbs sugar
3 bay leaves
1 Tbs dried oregano
2 t dried basil
1 t dried thyme
1 1/2 t salt
1 t ground black pepper
3 cups baby spinach
Grated Parmesan cheese

Above right photo shows the minestrone with Puff Pastry Croutons!

In large soup pot, heat oil over medium heat.
Add onion and celery; cook 5 minutes, stirring occasionally.
Add garlic: cook 1 minute.
Add broth, hot water, tomato sauce, diced tomatoes, green peas, black eyed peas, haricot vert, pasta, sugar, bay leaves, oregano, basil, thyme, salt, and pepper.
Bring to boil; reduce heat and simmer, uncovered 20 minutes, storing often.
Stir in spinach; cook 2 to 3 minutes, until spinach wilts.
Top with grated cheese to serve.

Potatas Bravas

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Back, oh, a decade or so ago, Brenton fell in love with the lifestyle and cuisine of Southern Spain. Upon her return to the grand USofA, we experimented with numerous recipes, based on her taste bud memories. One of our favorites, and a routine “go to” even in this decade is the Potato Frittata. It’s all about gaming your brain with a delicious amount of starch…and while we have you dancing around in that head of yours, here’s another starchy option, appetizer style, served all fancy! Here are the particulars!

Olive oil
2 diced plum tomatoes
1 garlic clove, minced
1/2 t thyme
1/2 t paprika
Pinch red pepper flakes
1/2 lb Yukon Gold potatoes, cubed

Cook tomatoes in olive oil until softened, about 2 to 3 minutes.
Add garlic, thyme, paprika, and pepper flakes.
Cook 3 to 4 more minutes.
In separate skillet, cook potatoes in olive oil until tender and golden, about 6 to 8 minutes.
Drain on paper towels.
Sprinkle with salt.
Serve in spoons over tomato sauce.
Drizzle with “aioli” sauce.

Sauce:
1/4 cup mayonnaise
3 Tbs olive oil
2 cloves garlic, pressed
In medium bowl, whisk together all three ingredients until well combined.
Refrigerate until ready to use.
Makes 20 spoons.

Baha Peninsula Artichoke Appetizer

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I Know I Know I Know…Cabo Stories are becoming a bit nonplussed; however, to know me is to know that I love our Diamante villa in Cabo. You may find it odd that I am a very pale, natural blond, 66 year old Grand. That is to say that I don’t sit in the sun; but I am all about being out there in the pool with the fam and friends, 50+ sunscreen, most of the time in long sleeve SPF shirts, soaking up the fun. In the interim, I’m all about dreaming up new manners in which to cook our favorite bites when we gather around the dinner table! The Baha Peninsula is known for many, many things, one of which is growing artichokes. The baby ones are the best, most tender, and just yummy. So, we enjoyed them, a lot!

Above, from left: the don is mixing the cheeses. ~ the Cabo Grocery Girls couldn’t find wonton wrappers while stocking our kitchen, so…improvise. I used the Diamante Market pizza dough instead; and with no rolling pin, enter the empty Ciroc bottle to roll the dough (yes my arms did get some sun that day!). ~ Improvising again, with no cookie cutter, hello glass to cut the rounds of dough to fit into the muffin tin. Check out the results below!

1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 t garlic powder
1 cup grated Monterey Jack cheese
1/2 cup water packed baby artichokes, drained and chopped
24 wonton wrappers
Chopped fresh chives for garnish
Mini muffin tin

In mixing bowl, combine Parmesan, mayonnaise, and garlic powder.
Mix well.
Stir in Monterey Jack and artichokes.
Preheat oven to 350°.
Spray 2 mini muffin tin pans with nonstick spray.
Press one wonton wrapper into each small muffin cup.
Bake 5 minutes, or until edges are lightly browned.
Fill each cup with artichoke mixture.
Bake until golden brown, about 5 minutes…but keep your eye on it!
Garnish with chives and serve warm.

Shrimp and Strawberry Ceviche

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Hold Everything! The first time that I ever made ceviche was in the Culinary Center, Ritz Carlton, Cancun, with Chef Rory Dunaway in 2007. THIS was our view out of the kitchen window. Truly a delight! Enjoy this Ohh la la version as we are in the waning days of August. While technically not a true ceviche, it’s darn good y’all. Roger that!

1 lb cleaned shrimp
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 jalapeño, seeded and diced
1 sweet onion, chopped
Corn from 2 cobs
1 lb strawberries, hulled and diced
1/2 bunch fresh cilantro, chopped

Cook shrimp in boiling water 2 minutes.
Drain and put in ice bath for 5 minutes.
Drain well.
Cut shrimp in half.
In medium bowl, combine shrimp, lemon juice, lime juice, jalapeño, and onion.
Chill in refrigerator at least 1 hour (but no longer than 6 hours).
When ready to serve, toss in strawberries and cilantro.
Season with salt and pepper to taste.

Creamy Salsa Cheddar Dip

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Looking for a healthy, simple, quick, and pleasing appetizer or afternoon snack? Wonderful for even a Monday, or any week night for that matter. I’ve got you covered. So please pay attention ’cause raw veggies are waaaaay underrated.

Small bites + Big Flavors = Don’t Mind if I Do!

Sculpture by Jeff Kiefer from my private collection; additional pieces available at City Art Gallery of Greenville, NC.

16 oz reduced fat cream cheese, room temperature
1 1/2 cups pico de gallo
3/4 cup shredded cheddar cheese
1/2 t black pepper

Pulse all together in food processor.
Serve in cocktail glass with veggies on top.
This is also great with sweet ginger cookies or chips.

Avocado Sprout Toast Appetizer

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Who’s in the kitchen this weekend? Even the youngest, well almost, can create this yummy appetizer or breakfast. Yes this is a truly simple creation. But, hey…we’re not trying to impress anyone. It’s about making our family or guests feel comfortable; and trust me, this makes everyone feel just that! Remember that food is our common ground. So go out and have yourselves a wonderful weekend! Stay safe, well, and away from that nasty Delta Variant good people!

2 slices whole grain bread, toasted*
1/2 ripe avocado, gently mashed
Dash kosher salt
Dash pepper
1/4 cup alfalfa sprouts
2 t sunflower seeds
Wedge fresh lemon

Spread avocado on top of bread.
Sprinkle with salt and pepper.
Top with sprouts.
Sprinkle on seeds.
Squeeze lemon juice evenly on top.

Makes 8 Appetizers.
Excellent as breakfast as a whole slice of toast.
*My personal favorites are Ezekiel and Genesis, made by Food for Life.
Earthy tasting, in a great way.

Tomato, Leek, Brie Crostata

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Happy Tomato Season from here in comfortable, warm unbearably hot and humid ENC. You know, that kind of weather that begs for you to stay inside, turn the air really cool, and create delicious treats like this one that I’m sharing with you here. So drop everything and dash to the local farmers’ market this very minute. Grab those vibrantly colored fresh tomatoes and get kicking! Slice it small for an appetizer, or larger for brunch. This one is a winner.

1 sheet puff pastry
12 oz mixed tomatoes, cut into 1/4 inch thick rounds
2 leeks, white and light green parts, chopped
2 Tbs Dijon mustard
6 oz Brie, sliced 1/4 inch thick
2 t fresh thyme leaves, chopped
1 Tbs olive oil
Whole thyme leaves for garnish

Preheat oven to 400 degrees.
On lightly floured sheet of parchment paper, roll out dough to 9 1/2 x 11 1/2 rectangle.
Refrigerate on baking sheet 20 minutes.
Place tomato slices on paper towels.
Sprinkle with salt.
Top with paper towels to absorb excess liquid.
Score edges of pastry, creating 1/2 inch border.
Spread mustard inside border.
Top with cheese, onions, tomatoes (overlapping slightly to allow for shrinkage), and thyme.
Drizzle with oil.
Bake 15 minutes.
Reduce temperature to 375 degrees.
Continue baking until golden brown, about 25 to 30 more minutes.
Sprinkle with thyme leaves and serve warm.