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Showing posts from September, 2006

Wild Mushroom Pate

This is a recipe by Emerill. It sound so unique I look forward to giving it a whirl!

3 tablespoons unsalted butter
1/2 cup finely chopped shallots
2 teaspoons minced garlic
8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped
8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped
8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped
1/2 cup dry white wine
1 1/2 teaspoons fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
1 teaspoon truffle oil
4 ounces softened cream cheese
4 ounces softened goat cheese

Toast points and crackers, accompaniment
In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly a…

Sweet Baked Brie

My sister in law introduced me to this delictable appetizer. It is worth every calorie. It looks so classy and it is so easy to make. Surely will impress your guests.

1 package of brie. (The kind that is round and has the rind all the way around)
Honey
Sliced almonds.

Place the brie in an oven safe serving dish. Drizzle honey generously...the more the merrier...to taste. Garnish with almond slices. Bake in oven for 20 minutes at about 350. Serve with crackers or a crusty french baguette.


For a more savory dish, my friend, Shana uses the same method but drizzles it with olive oil and adds sundried tomatoes and garlic. Mmmm... gonna try that one next time.

Crispy Baked Butternut Squash

I cannot WAIT to try this recipe. It sounds amazing. I found this on Food Network

1 medium butternut squash (about 3 pounds)
2 to 3 tablespoons melted butter
2 to 3 tablespoons vegetable oil
1 teaspoon sugar
Salt and pepper
1 bunch rosemary
1 bunch thyme
3 to 4 bay leaves

Heat the oven to 375 degrees F (190 degrees C). Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices. Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices. Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices. Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with m…

Baked Salami Chips

Take about 1/4lb of thinly sliced salami (Genoa or Dry). Preheat oven to about 325 or 350.

Place salami slices on a foil lined baking sheet. Make sure they do not over lap. Bake until nice and brown. About 15-20 minutes.

Serve with dip. I had this at a party once with Emeril's spicey blue cheese dip. Fabulous! And so easy breezy!

Spiced Candied Walnuts

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I got this recipe from the food network. I am thinking of making these to garnish the fruit plate for my wine party.

Peanut or canola oil 4 cups walnut halves 1 cup confectioners' sugar, sifted 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon Pinch salt, or more to taste 1/4 teaspoon freshly ground black pepper
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts ar…

Chocolate Chip Cheese Ball

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I saw this online while I was searching for new recipes for my wine party. This sounds delicious and easy. Can't wait to try it.

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar / powdered sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans, walnuts, almonds or hazelnuts toasted


In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.