Tag Archives: appetizers

Sweet Pickled Carrots and Cauliflower

Posted on by October 29, 2015

I absolutely love, love, love, this Sweet Pickled Carrots and Cauliflower recipe and I wish that I could credit myself with it, but instead, credit where credit is due, it comes from Food and Wine. It could easily have been overlooked in the magazine. The photos aren’t stunning, but the flavors, oh, the flavors. I have to say, these Sweet Pickled Carrots and Cauliflower are probably my favorite pickles to date. They’re sweet, they’re spiced, they’re a touch spicy, they’re so flavorful and they make cauliflower, what is in my opinion one of the most boring vegetables, absolutely come alive with flavor and texture. I can’t rave enough about these Sweet Pickled Carrots and Cauliflower. So while you may have to make a run to the store for some of the spices, I guarantee you’ll be glad you did. And since they’re a quick pickle, this recipe is actually really straight-forward and fast. And the Sweet Pickled Carrots and Cauliflower are so delicious that you won’t need to worry about long term-storage for them- they’ll be long gone before you could even begin to think about them going bad. Even if nothing else from my Scandinavian Thanksgiving Menu inspires you, … Continue reading →

Salmon Mousse with Rye Crisps

Posted on by October 23, 2015

While for those of us in the United States (perhaps Alaska and the Pacific Northwest excluded), salmon is special and certainly not the cheapest thing at the fish counter, in Sweden, it’s a “poor man’s” fish and eaten in many different forms on the regular, like this Salmon Mousse with Rye Crisps hors d’oeuvres. Salmon is frequently eaten fresh and simply roasted or grilled, but in this instance I’m using it preserved as the famous salt cured gravlax that we eat with our bagels. And this Salmon Mousse with Rye Crisps hors d’oeuvres is definitely reminiscent of bagels, lox, and cream cheese. In fact, it’s all the ingredients combined into a smooth and rich mousse and then served on rye crisps for perfect blend of flavors and textures. And while Salmon Mousse with Rye Crisps is quite untraditional for a United States Thanksgiving, something like it would certainly be present in the Swedish equivalent that I was paying homage to with my Thanksgiving 2014 Menu. And the Salmon Mousse with Rye Crisps was perfect next to the pickled herring, which was also served. Added bonus, the Salmon Mousse with Rye Crisps is very easy to make. Just be sure to … Continue reading →

Asparagus and Dill Roast Beef Rolls

Posted on by January 20, 2015

I struggled a lot with a name for these Asparagus and Dill Roast Beef Rolls. It was hard to come up with something that was descriptive as well as appetizing. Something about Beef Rolls doesn’t quite sound right to me, so if you have ideas, I’m all ears. That said, the goal that led to the creation of the Asparagus and Dill Roast Beef Rolls was a dish for my Old Fashioned Croquet Party Menu that was really easy to make (I think these took about 10 minutes) and a little bit playful, since I knew I was going to have lots of children (old and young) in attendance. I loved how these Asparagus and Dill Roast Beef Rolls turned out. Again, it was nice to serve only dishes that could easily be made ahead. I was able to set out the spread at the beginning of the party and then relax. I check on things a couple of times, but I even got in a game of croquet. The beef rolls were no exception. They were actually the easiest dish to make aside from washing the strawberries and all of the moms commented that they felt like aside from … Continue reading →

Empanadas with Sweet Potato, Beans and Goat Cheese

Posted on by February 11, 2015

These Empanadas with Sweet Potato, Beans and Goat Cheese came about when I was challenged to make empanadas for a friend. I was a little daunted, so of course I did a lot of research. While empanadas vary widely in terms of what’s in them and how they’re made and cooked (depending on who’s making them), the bottom line is, they’re definitely Dirty Laundry Kitchen food. In terms of their origin, empanadas are all about using up leftovers as filling and having a hot delicious snack- two things I’m passionate about doing. When beans or meats started to get old and dry, people would add other ingredients and moisture along with lots of spices and made a tasty filling that no longer looked beautiful and appetizing. But by stuffing it into a gorgeous pastry and either baking or frying them, they become something new and wonderful unto themselves. Empanadas, the gorgeous little South American pies. I didn’t have any meat to use up when I set out to master empanadas, so I settled on a veggie filling with goat cheese. I had some sweet potatoes in the veggie drawer that had seen better days lying around and the rest was … Continue reading →

Sweet and Salty Plantains with Lime

Posted on by February 16, 2015

Even if the school calendar doesn’t rule my life anymore, March has a way of yelling Spring Break! at me like Kitty from Arrested Development. While Sweet and Salty Plantains with Lime that you have to make for yourself at home might not be quite the same as time off, warm and tropical travel, and lots of spicy food in local restaurants, they satisfy that urge, at least for a night. This year, try though I did for some warm weather, the cold and the rain seemed to follow me wherever I went, so I had to create the island feel at home with Latin snacks and drinks. I made homemade Empanadas with Sweet Potato, Beans and Goat Cheese and these Sweet and Salty Plantains with Lime (which I actually created for my Thanksgiving 2013 menu), and served them piping hot with a cool drink, in this case, my awesome Passion Fruit Batidas. But they’d be great with homemade Piña Coladas too. Part of the fun is that they’re an unexpected appetizer. Your guests will have just as much fun as you do trying new things and these Sweet and Salty Plantains with Lime will fit that bill. You can mostly … Continue reading →

Lemony Leek Meatballs

Posted on by October 26, 2014

Well, January is turning out to be a month of unfinished business for Dirty Laundry Kitchen. I still owe the rest of the Hot! Tamale Dinner Party that I did for Christmas this year. And these Lemony Leek Meatballs are the last dish from my New Year’s Eve Party. The good news is that even though it’s late, I think you’ll enjoy the recipe all winter long. And it would be a great Super Bowl Party snack as well. As a little background on the recipe, I’m in love with my new book, Jerusalem. In fact, you’re getting a whole Jerusalem dinner party menu sometime soon. These meatballs were tasty and tender and light in flavor and great both warm and at room temperature. I highly recommend them. I made some modifications from the original, and I think they make things a touch easier, as well as a touch healthier. I doubled the recipe and formed them into true meatballs rather than the patties Jerusalem describes, mostly because I served them at a cocktail party and wanted quantity. And while there were many Lemony Leek Meatballs, they went fast! 6 trimmed leeks (over three pounds) 1 ¼  pounds ground beef 1 … Continue reading →

Stilton Tart with Blueberry Sage Compote

Posted on by October 26, 2014

This Stilton Tart with Blueberry Sage Compote is a lovely thing to make for a New Year’s Eve cocktail party. One of the best parts about it is that since it’s made with a special stilton, it’s perfect as an hors d’oeuvres or as a savory dessert. It’s amazing with a special port or glass of champagne or wine. I’ve based my Stilton Tart with Blueberry Sage Compote on a Gourmet recipe, but it has a lot of updates. I have a 12-inch round fluted tart pan with a removable bottom, so I have it calibrated for that size. I add walnuts to the crust, and I serve it with a blueberry sage compote and my refrigerator jam. Cranberry chutney is also, lovely at Christmas, and I’ve also served it with leftover Thanksgiving cranberry relish. But there’s something about the blueberries with this Stilton Tart with Blueberry Sage Compote. Crust: ¾ cups all-purpose flour 1 cup walnuts 6 tablespoons cold unsalted butter; diced ¼ teaspoon salt 1-2 tablespoons ice water In a food processor, pulse the nuts into a flour-like texture. Add the flour and salt. Add in the butter and pulse until the mixture resembles coarse meal with pea-size clumps. Drizzle … Continue reading →

Pickled Pear Bruschetta

Posted on by October 26, 2014

The hearty cracker as the base makes for a beautiful and rustic dish with my Pickled Pear Bruschetta. The rich mascarpone shallot spread is both delicate enough in flavor to showcase the pear and creamy enough to make this nibble feel substantial. Pickled Pear Bruschetta sets a perfect winter tone and the lush gold color of the pear adds to the golden hue of the menu. Wasa Crackers (I like the thick multi-grain) Filling: 1 cup shallots 2 tablespoons butter ¼ cup white wine ¼ teaspoon five spice powder ¼ or less freshly grated nutmeg ½ teaspoon salt dash cayenne 8 ounces mascarpone Pickled Pears: 1 bosc pear (firm is important, but really any variety will do) 1 cup white vinegar 2 tablespoons salt ¼ cup sugar Mince the shallots. Sauté the shallots in butter on medium low until very soft (20-30 minutes). Add the white wine and continue to cook until the liquid has evaporated. Add the five spice, nutmeg, salt and cayenne, stir well and then cook an additional 1-2 minutes. Remove to a bowl. Stir in the mascarpone until well-distributed. Slice the pears very thin (a mandoline works best) from the bottom. The round slices will curl into … Continue reading →

Buffalo Chicken Dip

Posted on by January 18, 2015

This Buffalo Chicken Dip should probably be categorized as an illegal substance. While in general, I plan to share mostly my personal recipes, I can’t take credit for this one. Nor can I ignore it if I’m responsibly posting a Super Bowl Party menu. I mean, this Buffalo Chicken Dip is really, really good. My childhood friend Sherrie shared it with me several years ago and I probably wouldn’t have bothered with it if she hadn’t served it first. I’m not really a prepared food person. Or a dip person. And I try really hard not to be a junk food person. But this recipe is all of those things and more. So Sherrie, this one’s for you. And Frank’s Red Hot Sauce, for thinking of this. Or copying it from someone else and marketing it. For a large group, you might want to double it. And the leftover Buffalo Chicken Dip makes a great base for a phenomenal pizza. … Continue reading →

Golden Beet and Fresh Chèvre Bruschetta

Posted on by January 25, 2013

Guess what I asked of my sister for a Christmas present? If you said “golden beets,” I’m shocked but you’re right. They can be hard to get here in Philly, for no apparent reason. I prefer them to red beets; they taste more earthy to me and a little less sweet. Since she brought me a huge bag of them, I’m still enjoying my golden beets in all sorts of ways. This appetizer is one Marc and I served at our wedding over six years ago. 1 loaf of good French baguette fresh chèvre with herbs (plain works too) golden beets (I always roast 5 or 6 at a time and save some for salads) olive oil salt and pepper good (i.e. aged) balsamic vinegar or cheap balsamic made into a glaze by reducing and adding sugar fresh chives (or any other herbaceous green) Preheat over to 400°. Trim the leaves off the beets and reserve for salad. Wrap the beets in a foil pouch that seals to keep the heat and steam in and place on a cookie sheet or other heat safe vessel. Roast them until you can poke a knife into them easily but they’re not mushy. … Continue reading →