Baked Pears with Blue Cheese

Posted on August 25, 2014 by Peg

©PEGhardee

Call it dessert, call it first course, call it whatever, just make it! I never really liked pears growing up. Mother tried her darn best to push them on me and I refused, often tossing them out of the breakfast room window. Well, that was actually Will who did that for both of us. His chair was conveniently in front of the screenless window. Often exasperated, Mom and Dad would retire from the table to enjoy a cocktail and we were left to “clean our plates!” That’s when Will tossed LOTS of food out of that window. Just ask him! He’ll laugh and proudly admit it! Well…I have matured in to this; I know mature is a questionable word for me! But this is DELICIOUSNESS!

2 ripe but firm pears
3 Tbs fresh lemon juice
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/4 cup chopped walnuts, toasted
1 cup apple cider
1/2 cup Port wine
1/2 cup light brown sugar
2 generous handfuls baby arugula

For dressing:
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup basting liquid

Preheat oven to 400°.
Peel pears and slice lengthwise into halves.
Remove core and seeds, leaving small well in center of each half.
Toss pears with lemon juice to prevent browning.
Arrange center side up in baking dish.
Combine blue cheese, cranberries, and walnuts in small bowl.
Toss to combine.
Divide mixture among pear halves, mounding in center.
In same bowl, combine cider, port, and sugar.
Pour mixture over and around pears.
Bake pears 30 minutes, basting occasionally with juices.
Remove from oven and set aside a few minutes.

Combine dressing ingredients.
Toss in arugula.

Spread arugula among 4 plates.
Top with pear.
Serve with a smile!

Thank you, Ina Garten!

Chilled Tomato Basil Soup

Posted on July 28, 2014 by Peg

Need something else to do with all of those tomatoes? Well this is the real deal. Give it a whirl for a refreshing lunch or serve as a cool appetizer before a summer supper. 80 cals for 3/4 cup serving and 30 for demitasse serving! Now you simply Can’t Touch This! Thanks MC; it’s Hammer time!

©PEGhardee

4 medium size ripe red tomatoes, cored and quartered
2 green onions, chopped
1 garlic clove, chopped
3/4 cup fat free buttermilk
6 fresh basil leaves, torn
2 Tbs olive oil
2 Tbs lemon juice
1 Tbs sugar
1/2 t kosher salt
1/2 t black pepper
2 Tbs plain reduced fat yogurt, for garnish
Fresh basil leaves, for garnish

In a blender, combine all ingredients except the yogurt and basil for garnish.
Puree until smooth.
Makes 6 3/4 cup servings, or 12 demitasse appetizers.
*Note: I use the garnish only when serving in a soup bowl. In a demitasse the garnish tends to glide straight to that upper lip!

Bacon Wrapped Pineapple

Posted on May 13, 2014 by Peg

Why do I love this? Because apparently pineapple and bacon are running mates. This little appetizer is an unanticipated combination of flavors that treats the taste buds to quite a savory experience. AND it’s a cinch to create. We enjoyed this last weekend at the pre-party prior to Gray and Marc’s 10th Anniversary bash cruising the Boston Harbor aboard the Lexington. More on that fun experience when we get the pics from the fab Jaclyn!

1 small pineapple, skinned, cored, sliced, and cubed
18 slices precooked bacon, cut in half, not warmed

Place oven rack on next to top level.
Preheat oven to broil.
Wrap bacon pieces around pineapple pieces.
Secure with hors d’ouerve pick.
Place on baking sheet.
Broil 1 minute under broiler, watching carefully in case you need to remove earlier!

Makes 36 pieces.

Chile Queso Dip/Sauce

Posted on May 4, 2014 by Peg

Well hello California Chrome! Way to own the Derby. Extremely well done. And now…let’s doff those pretty hats and go to Mexico. It is, after all, Cinco de Mayo tomorrow. So I’m sharing the love with a simple but expertly crafted appetizer that you can prepare with ease and in turn share with friends. Pair it with Gray’s Margarita and you have it all covered. Mix all with Laughter; Keep Calm and Munch On.

1 shallot, finely diced
2 vine ripened tomatoes, diced
3/4 cup fresh cilantro, chopped
1 Tbs butter
2 serrano chile peppers, thinly sliced
1 red jalapeño pepper, thinly sliced
1/8 t kosher salt
1 Tbs all purpose flour
1 cup milk
4 oz grated pepper jack cheese
4 oz grated American cheese
Tortilla chips for serving

Combine 1 Tbs shallot, tomatoes, and half the cilantro in small bowl.
Set aside.
Melt butter in medium saucepan over medium heat.
Add remaining shallots, serrano peppers, jalapeño peppers, and salt.
Cook, stirring, until shallots are tender, about 3 minutes.
Sprinkle flour into pan.
Cook, stirring, until flour is absorbed, about 1 minute.
Whisk in milk.
Bring to simmer.
Cook, stirring occasionally, until slightly thickened, about 4 minutes.
Stir in pepper jack and American cheeses until melted.
Remove from heat.
Stir in remaining cilantro.
Pour into serving bowl.
Top with tomato mixture.
Serve with chips.

*Author’s Note: This is also excellent over baked chicken and sauteed fish. Yum.

Cream of Cauliflower Soup

Posted on May 1, 2014 by Peg

Yummy!! Just to show my love, I am sharing this with you good people. Remember…I LOVE soup! So, here’s another one. Terrific all seasons of the year…as appetizer, lunch, first course, casual supper, anything! I also really enjoy serving soup in shot glasses, remember?! This is P.E.R.F.E.C.T for passing at a standing cocktail soiree! Dig it!

Here’s Grandmother Naomi’s Rose Medallion again. I’m currently lobbying Mother for the remainder of the set!

1 large head of cauliflower
2 Tbs butter
1 Tbs olive oil
1 large baking potato, peeled, and roughly chopped
1 onion, peeled, and chopped
5 cups chicken broth
1 3/4 cups whole milk
1/2 cup heavy cream
1/8 t sea salt
1/4 t fresh ground black pepper
Truffle oil for drizzling
Homemade croutons

For croutons:
2 slices day old brown bread, cubed (I like Arnold’s Healthnut)
2 Tbs olive oil
Heat oil in skillet.
Add bread and fry, constantly flipping cubes, until browned, about 1 minute.
Drain on paper towels.

For soup:
Remove stalk from cauliflower, and cut into florets.
Heat butter and oil in large soup pot.
Stir in florets, potato, and onion.
Cover and allow all to sweat on low 10 minutes, stirring occasionally.
Add broth and bring to a boil.
Add milk, cream, salt, and pepper.
Simmer uncovered 10 to 12 minutes, until vegetables are soft.
Puree in blender in 2 batches.

To serve:
Ladle soup into shallow bowl.
Sprinkle with fresh ground black pepper.
Sprinkle a few croutons on top.
Drizzle with truffle oil.

Makes 12 one cup servings.
Fabulous in shot glasses for a cocktail party.

From Gordon Ramsay’s Christmas with Gordon.

Deviled Eggs

Posted on April 25, 2014 by Peg

Yes, of course we dyed eggs last Sunday for Easter. Then we ate eggs, deviled that is, for our Easter lunch celebration. I spy deviled eggs in the lower right corner of this pic from a recent gathering! Here’s what you do to make this happen at your next happy happening!

6 eggs, hard boiled
3 Tbs fat free sour cream
1 1/2 Tbs fat free mayonnaise
3/4 t Dijon mustard
1 Tbs sherry vinegar
Zest of 1 lemon
Juice of 1/2 lemon
1/8 t cayenne pepper
2 Tbs chopped fresh thyme
Mango chutney for garnish

Shell eggs, and then cut in half lengthwise.
Scoop out yolks and transfer to small bowl and mash with fork.
Mix in sour cream, mayonnaise, and mustard.
Stir in sherry vinegar, lemon zest, lemon juice, cayenne pepper, and thyme.
Spoon yolk mixture into whites.
Sprinkle eggs with chutney, chopped parsley, or thyme.
Make at least 4 hours ahead. Cover loosely and refrigerate.

Good for 2 to 3 days only.

*You can spice up the eggs with dill, roasted red peppers, or medley of fresh herbs such as tarragon, chives, dill, or chervil.
Top the egg with a hint of what you added to the filling.

TnT!

Posted on January 9, 2014 by Peg

The Bride (T) and Groom (T) with the Groom’s Parents.

Sometimes Stars Just Align! As they did for TandT. So this past weekend we threw a partee to celebrate this bride and groom to be (thank you Jackie for sharing your magnificent home)! Served a few of our favorite things, yessiree; so I’m just going to hook you up with one of my personal favs, a bit of a surprise at a cocktail buffet. Gotta get your “starch on”! But first…a couple of pics from the partee!

Thank you Miss Bethel for the Gorgeous Arrangements! Photograph ©PEGhardee

The Bride and her Sister. (Look at those smiles. I mean these gals should be in print ads for a dental practice…umm…I know just the right practice!)

It was the Sister’s 18th, so we Made a Cake and Sang!

Sweets for the Sweet! (Thank you Mr. Shakespeare!)

Drum Roll…the Potatoes!

Mini Potatoes with Cheese and Bacon
24 small white or red potatoes
8 oz cream cheese, room temperature
1 cup sour cream
8 strips precooked bacon, warmed and crumbled
1/2 t salt
1/2 t black pepper
3/4 cup grated cheddar cheese
3/4 cup grated Monterey jack
3 Tbs chopped green onion

Preheat oven to 400°.
Line baking sheet with aluminum foil.
Boil potatoes for 8 – 10 minutes, or until tender.
Drain and allow to cool.
Cut top off of potato.
Scoop out part of center of potato, leaving 1/4 inch wall.
Combine cream cheese, sour cream, half of the bacon, salt, and pepper.
Add additional cheeses, and onion, and stir.
Spoon mixture into potato shells.
Top with remaining bacon.
Place potatoes on prepared baking sheet.
Bake 15 – 20 minutes, until lightly browned.
Sprinkle with pepper and serve.

Note: If using as an appetizer rather than as a dinner starch, I cut the potatoes in half rather than just slicing top off, before prepping, for a smaller bite.

PS…I did not use bacon this particular time as we were serving yummy brown sugar, maple syrup bacon as well! But that’s for another time.

Here are the Taters with Bacon!

Crispy Wonton Crackers

Posted on October 2, 2013 by Peg

Honk Honk. I’ll just go ahead and spoil it for ya. This is the crispiest cracker you will ever eat! It is fabulous with everything from pimento cheese to shrimp salad to soup, and everything imaginable in between. Wonton packs are found in the refrigerated section of your grocery. Hurry!

12 oz package of wonton wrappers
1 stick butter, melted
1 Tbs kosher salt

Preheat oven to 400°.
Cut wonton wrappers in half.
Spray baking sheet with nonstick cooking spray.
Place wonton wrappers in a single layer on prepared baking sheet.
Brush each with melted butter.
Sprinkle evenly with salt.
Bake 7 to 8 minutes or until wrappers are golden.
Let cool completely.
Store in airtight container.

If you use the entire package, it makes 96 1 1/2 inch x 3 inch crackers.
You may cut the recipe down in size to suit your needs.

Pumpkin Chipotle Soup Shooters

Posted on September 29, 2013 by Peg

It is pumpkin season and the patches are already out there folks! And you know what that means…yep…Flashy Trashy Costumes, Gobble Gobble, and Christmas Decor will deck the stores before we can say BOO! Well any way, here’s a great little pumpkin soup recipe. Only I use the canned stuff! AND I had to find the chipotle sauce at my local Supermercado. They’re the kindest folks in there. What fun. Who knew!

1 15oz can pure pumpkin
1 cup chicken broth
1 cup cream
1/4 cup chipotle hot sauce
1 Tbs bourbon

Place all ingredients in sauce pan.
Bring to a simmer.
Simmer 3 minutes, whisking constantly.

Pour into shot glasses or demitasse and serve warm.
Serves 12.

Chipless Wonder

Posted on September 13, 2013 by Peg

I’m turning the light on for ya! In 1995 TD and I were invited by multi-generation friends, the Webbs to join them on Long Island for the US Open at Shinnecock Hills. Uh…it didn’t take a microsecond to accept with pleasure. The golf was ok, but the cookies were even better! Wait Wait Just Kiddin’. Corey Pavin proved unstoppable and we walked the course two entire days, where I saw my first ever female caddie…um I would’ve carried his bag too. It was Nick Faldo and he was easily Harrison Ford’s best lookalike! After golf, we rambled around Southampton and stumbled upon Tate’s Bake Shop. LIFE CHANGER. Yep. Still hooked on the Chipless Wonder, some 18 years later. Rather wonderful with a cup of coffee as my 4:00 slump pick me up, but love them best with Brie! Mmmmm. Order online if your local grocery doesn’t carry them!

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