Tag Archives: hors d’oeuvres

Ricotta and Acorn Squash Tarts

Posted on by February 24, 2015

I made these Ricotta and Acorn Squash Tarts for the first time for Thanksgiving dinner years ago based on a recipe from food and wine. They made it back on the Thanksgiving 2010 menu as well. Ricotta and Acorn Squash Tarts have become one of my go-to knock their socks off hors d’oeuvres, especially for fall and winter entertaining. The Ricotta and Acorn Squash Tarts taste amazing both warm and at room temperature. They’re approachable, but elegant; don’t you love their refined but rustic look? They’re delicious and a bit unexpected; the flavors are perfectly traditional, and yet savory tarts are still a little unusual. They make ahead or freeze ahead perfectly, which is always something I look for in a good entertaining recipe. I will admit that there are a lot of steps to making them, but it’s easy to make several at a time, which makes them especially fun to pull out of the freezer a week or so later and have something special ready at a moment’s notice. And did I mention they’re delicious? These Ricotta and Acorn Squash Tarts are definitely a great dish to have in your arsenal for the night your really want to … 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 →