Mini Bagels with Ham and Tomato Jam
2 dozen mini bagels (any flavor)
4 ounces cream cheese, softened
1 cup cherry tomato jam (available at most grocery stores)
½ pound thinly sliced smoked ham
1 pint grape tomatoes, halved
Spread bottom half of each bagel with a thin layer of cream cheese and a thin layer of cherry tomato jam. Top each with a small piece of the ham then bagel top. Place a small dollop of tomato jam in the center of each bagel and top with a half of a grape tomato. Secure with a toothpick. Serve immediately.
Yield: 24 mini bagels
Chive Biscuits with Smoked Salt and Chive Butter
Light as a cloud with a hint of smoke and delicate chives.
2 cups buttermilk baking mix, such as Pioneer
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon cream of tartar
½ teaspoon baking soda
½ cup shortening
¾ cup milk
¼ cup chopped, fresh chives
½ cup melted butter
Flakey Smoked Salt
Preheat oven to 400 degrees. In a large bowl, sift dry ingredients. Drop shortening middle of dry ingredients and pour milk over it. With your hands, squeeze mixture and mix everything together, working in the dry ingredients. Sprinkle fresh chives over dough and continue working until a slightly sticky ball of dough forms. Lightly flour a board and turn dough out. Pat dough into a square and then using a rolling pin, roll to a ¼ inch square, adding flour as needed to keep dough from sticking. Using a long knife or pastry scraper, cut dough into 2-inch squares. Place biscuits on an ungreased baking sheet about ½ inch apart. Brush biscuits with melted butter and sprinkle each with a dusting of smoked salt. Bake until biscuits are golden brown, about 12 to 15 minutes. Serve hot with chive butter.
Yield: 2 dozen biscuits
Chive Butter
1 stick butter, softened
¼ cup chopped fresh chives
In a small bowl, beat butter and chives together. Place in a serving bowl and serve.
Crispy Brussel Sprouts and Roasted Red Peppers with Horseradish Sauce
2 pounds fresh Brussel sprouts, trimmed and halved
2 cups sliced sweet red, yellow, and orange peppers,
¼ cup olive oil
1 teaspoon Kosher salt
1 teaspoon freshly ground pepper
4 tablespoons balsamic vinegar
2 teaspoons honey
Preheat oven to 450 degrees. Place Brussel sprouts and sweet peppers on a baking sheet. Add olive oil, salt, and pepper and toss to coat all. Arrange sprouts cut-side down and place in hot oven. Roast, stirring after 15 minutes and continue to roast an additional 10 minutes or until vegetables are beginning to crisp and are brown or have slightly blackened outer leaves. Remove and drizzle with balsamic vinegar and honey. Toss again and transfer to a serving platter. Serve hot with horseradish sauce.
Yield 6 servings
Horseradish Sauce
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup horseradish
1 teaspoon fresh lemon juice
1 tablespoon freshly ground pepper
In a small bowl, whisk all ingredients together. Refrigerate if not using immediately.
Crawfish Cardinale Parfaits
This is one of the great recipes from the Junior League of Jackson’s “Come on In” cookbook but with a little twist.
1 pound crawfish tails
1 stick butter, divided
1 cup chopped onion
1 red bell pepper, chopped
3 tablespoons flour
3 tablespoons tomato paste
½ pint heavy cream
1 cup white wine
2 tablespoons chopped fresh parsley plus extra for garnish
1 teaspoon Kosher salt
1 teaspoon freshly ground pepper
½ teaspoon cayenne pepper
2 cups cooked white rice
In a pan over medium heat, sauté crawfish tails in 4 tablespoons butter for 10 minutes; set aside. Add remaining butter, then add onions and red bell pepper. Sauté for 10 more minutes then add flour and tomato paste, stirring well until combined. Add cream, wine, parsley, crawfish tails, salt, pepper, and cayenne pepper. Cook for another 5 minutes then check seasonings. Add 2 tablespoons of cooked rice to each parfait glass or small cup and top with crawfish sauce. Garnish with remaining fresh parsley and serve warm.
Yield: 10-12 servings
Warm Truffle Bread with Fresh Mozzarella and Ricotta Cheese
Toasty truffle-infused bread topped with a snowy shower of fresh Parmesan!
1 loaf soft French bread, cut into large cubes
¼ cup olive oil
2 ounces white truffle butter, melted
2 cloves garlic, grated
Kosher salt and freshly ground pepper
4 ounces fresh mozzarella, cut into small pieces
1/3 cup ricotta cheese, room temperature
3 tablespoons fresh parsley, minced
3 tablespoons chopped fresh chives
Truffle oil for drizzling
1 ounce freshly grated Parmesan cheese
Preheat oven to 450 degrees. In a large bowl, place bread cubes. In a separate bowl, combining olive oil, melted truffle butter, and grated garlic and whisk. Pour over bread, tossing gently. Sprinkle with salt and pepper and toss again. Spread bread cubes in an even layer on a baking sheet. Bake for 10 minutes, tossing every few minutes to toast evenly. Remove pan from oven, and transfer bread to a baking dish and set oven to broil. Sprinkle fresh mozzarella over bread and return pan to oven. Broil for 3 to 4 minutes or until cheese has melted and is beginning to brown. Remove bread from oven and pile in your serving dish. Sprinkle dish with parsley, chives, and grated Parmesan all over, then pile ricotta cheese in center of dish. Drizzle with truffle oil and serve hot.
Yield: 4-6 servings
Gingersnaps with Pumpkin Jam
These are great for the holidays so use whatever cookie cutter you like.
¼ cup dark brown sugar
1/3 cup molasses
¼ cup unsalted butter, softened
1 egg
1 teaspoon baking soda
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
2¼ cups flour
1 cup pumpkin jam such as New Canaan Farms or other
Grated orange peel (optional)
In bowl of a stand mixer, cream sugar, molasses, and butter. Add egg and beat until fluffy. Sift baking soda, spices, and 3/4 cup of flour into a separate bowl. Add this mixture to creamed mixture until ingredients are just mixed. Add remaining flour and beat to form a six dough. Divide dough into 2 pieces and wrap each piece in plastic wrap. Refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. On a lightly floured board, roll out one piece of dough to about ¼ inch. Cut the dough into desired shapes and place on baking sheets and prick each one with a fork. Bake the cookies until crisp, about 10 minutes. Transfer cookies to a wire rack and let cool. Top each gingersnap with a teaspoon of the pumpkin jam and sprinkle with the grated orange peel if desired.
Yield: 2-3 dozen gingersnaps
Blue Cheese Puffs
4 tablespoons butter
¼ cup water
¾ cup plain flour
3 large eggs, room temperature
¼ pound blue cheese, crumbled
1 tablespoon coarse ground salt
Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. In a have-bottomed saucepan, bring butter and water to a boil over high heat. Remove from heat and add flour. Beat mixture with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Add eggs, one at a time, beating until smooth after each addition. Stir in blue cheese and let sit for 15 minutes. Drop batter by rounded tablespoons on to the parchment paper, 2 inches apart. Sprinkle each ball with salt and bake until golden, about 25 to 30 minutes. Serve warm.
Yield: 2 dozen