Yesterday I saw some lucious, ripe Black Mission Figs and after seeing this recipe today, I wish I had bought them! Check out this tasty idea…
Of course, you can’t go wrong with a simple pairing of Figs with Prosciutto or Gorgonzola Cheese! I might just have to add one more appetizer at Thanksgiving!
Hummus Recipe:
In a small Cuisinart food processor, chop 1-2 cloves of Garlic (Roasted Garlic mellows the flavor so you could add up to head if you like). Garlic Powder will do if you don’t have cloves.
Add a can of drained Organic Chick Peas, the juice of 1 Lemon, 2-3 Tablespoons of Olive Oil, thin with a little water until you get the consistency you desire, salt & pepper to taste, optional: Smoked Paprika
Tzatziki Recipe:
In a medium bowl, combine a Cucumber, seeded, then coarsely grated, with 2 cups of Greek Yoghurt, preferably Whole Milk, juice of 1/2 Lemon, 1-2 Tbsp Olive Oil, 1 finely chopped Shallot, 1 finely chopped clove of Garlic, a couple sprigs of fresh Dill, chopped (or about 1/2 – 1 Teaspoon of dried Dill) and Salt & White Pepper.
Located in the Lower East Side of Manhanttan, Russ and Daughters Smoked Salmon can’t be beat! Luckily, they also ship and it is available to order online.
As expected, the place was packed on New Years Eve! But it was totally worth the wait to stand in line for some of their Pastrami Cured Smoked Salmon. This historic landmark offers about a dozen selections of smoked and cured Salmon, each with special characteristics, and as I was patiently waiting and debating in my mind, I thought the classic New York spices of Pastrami and Smoked Salmon had to be the winner!
There are recipes online for Gravlax or also Roasted Salmon with Pastrami spice rubs. I think Pastrami Salmon from Cookstr.com sounds pretty good, especially with the Potato Pancake and garnished with some Crème Fraîche. What are you eating to celebrate the New Year?
I wish all my readers, friends and family a Happy, Healthy and Delicious New Year!
These are no doubt THE BEST EVER spiced nuts I’ve tasted! The recipe comes from one of my most beloved friends, Dene Rosemeyer, who is an AWESOME home chef. They are a perfect, savory nibble with a glass of wine or for a scrumptious homemade gift (as well as a practical one if traveling).
Ingredients:
Directions:
Makes 2 1/2 cups.
Thanksgiving is less than 3 weeks away so it’s time for me to start doing a bit of menu planning. Every year, I tell myself “keep it simple!” but for someone who enjoys being creative in the kitchen, it’s hard not to go overboard when I’m entertaining for people I love. But of course, I want them to be hungry for dinner!
Below are a few ideas I have in mind…
Smoked Salmon with Black Pepper Potato Chips and Lemon Crème Fraîche from Bon Appetit
Blue Cheese and Walnut Spread from Martha Stewart. I think I’ll serve it with Celery sticks and sliced Apples, in lieu of crackers, to keep it light.
And last, my own version of Tomato Olive Tapenade on Zucchini Rounds, inspired by a Vitamix Raw Food Recipe:
Place all ingredients except Zucchini into your Vitamix or food processor and blend until creamy (if it’s too thick, you can add a little Extra Virgin Olive Oil, water, or some of the brine from the jar of Capers). Top your Zucchini rounds with the Tapenade and garnish with some Lemon Zest.
I’ll probably make the Blue Cheese Spread and Tapenade in advance for convenience.
Next, what to make for the sides? I’ll keep you posted!
Food Outside The Box 