Here is another appetizer that I came up with this past holiday season, which looks very festive on a serving platter, but is simple to make. It is also both savory and sweet.
I know I have mentioned before that I like to make my appetizers easy to eat in one or two bites. This allows guests to eat discretely while carrying on conversations. This appetizer has the added advantage of letting guests eat cheese without digging into the cheese board.
My mom is an excellent cook and is always on the lookout for new recipes and ideas. When she saw this recipe in the Kitsap Sun in January of 2011, she immediately thought of me. Knowing I like healthy food, as do most of my clients, she thought I could put this idea to good use. It took me a few months before I actually tried it, but when I did, I knew it was a keeper.
This is a versatile recipe that can be made using various vegetables and proteins. The recipe listed below is only slightly adapted from the original, but sometime soon I plan to try it with butternut squash in place of the sweet potatoes and possibly with chopped pork. Continue reading
If you’re planning a New Year’s party and want to serve some finger food for your guests to offset the champagne, here’s a deceptively easy recipe that combines creamy polenta with flavorful roasted mushrooms. Continue reading
Here’s a recipe sure to please the beef lovers in your circle of friends.
One of the most popular appetizers I serve is my Steak Bites with Salsa Verde. This holiday season, I was trying to figure out a way to modify it to make it more wintry.
While I was running with one of my buddies, Polly, she and I were discussing the food she had recently had at a holiday party she attended. She was raving about steak served with blue cheese. And, if you were to ask my coworker Laura, she would tell you that I like to miniaturize everything.
So between Polly’s story and my natural inclination, I came up with individual bites of beef tenderloin served on a mini crostini topped with a horseradish mayonnaise and garnished with creamy blue cheese. Continue reading
Are you entertaining this holiday season—or would you like to take a dish with you to any holiday parties? Here’s an appetizer to serve that combines the salty-savory taste of prosciutto with creamy sweet potatoes. Continue reading
I’m constantly trying to find fun, new, one- to two-bite appetizers that are easy to eat as finger food. The photo above was taken at an event I did this past winter. It is pulled pork on plantain chips, topped with tomatillo salsa and diced avocado.
Last fall, one of my clients got the new Barefoot Contessa Cookbook (Barefoot Contessa Foolproof), and in looking through it we both were intrigued by Ina Garten’s recipe for carmelized bacon.
I borrowed the cookbook for the weekend, and because I had all of the ingredients at home, I tried the recipe—but I played with it a bit, of course.