Recipes

Flavor up cheese crisps with thyme

Parmesan Crisps
Parmesan Crisps TNS

Add some crunch at your holiday get-together with this Italian appetizer, called frico and adapted from “Barefoot Contessa Foolproof,” by Ina Garten (Clarkson Potter, 2012). The recipe can easily be doubled or tripled.

Also, here are two recipes for dips:

New York bagel dip — In a medium bowl, mix 8 ounces smoked-salmon cream cheese, 1/2 teaspoon finely grated lemon peel, 2 tablespoons fresh lemon juice and 1/2 teaspoon freshly ground black pepper. In a 1-quart glass bowl, alternately layer cream cheese mixture with 2 cups pretzel sticks, broken; 1 medium tomato, diced; and 1 small bunch green onions (green parts only), thinly sliced. Serve with crudite or crackers. Yield: 3 cups.

Buffalo chicken dip — Preheat oven to 350 degrees. In 1-quart baking dish, combine 2 cups shredded chicken, 1 (8-ounce) package softened cream cheese, 1/2 cup Frank’s or Texas Pete hot sauce, 1/2 cup blue cheese or ranch dressing and 1/2 cup shredded cheddar cheese. Bake for 20-30 minutes or until heated through. Serve with crackers or fresh vegetables.

Parmesan crisps

Yield: 15 crisps

1 (4-ounce) piece of Parmesan Reggiano (without the rind)

1 tablespoon all-purpose flour

1 teaspoon minced fresh thyme leaves

1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper.

Grate the cheese, using the large grating side of a box grater. Combine cheese, flour, thyme and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.

Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.

SAUSAGE, BEAN AND SPINACH DIP

From “The Southern Living Community Cookbook,” by Sheri Castle (Oxmoor House, 2014).

1 medium-sized sweet onion, peeled and diced

1 red bell pepper, stemmed, seeded and diced

1 pound hot ground sausage

2 garlic cloves, finely chopped

1 teaspoon chopped fresh thyme

1/2 cup dry white wine

1 (8-ounce) package cream cheese, softened

1 (6-ounce) bag fresh baby spinach, coarsely chopped

1/4 teaspoon salt

1 (15-ounce) can pinto beans, drained and rinsed

1/2 cup (2 ounces) shredded Parmesan cheese

Corn chip scoops, red bell peppers, pita chips and/or pretzels

Preheat oven to 375 degrees.

Cook diced onions, bell pepper and sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain.

Stir in garlic and thyme; cook 1 minute.

Stir in wine; cook for 2 minutes or until liquid has almost completely evaporated.

Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted.

Gently stir in beans.

Pour mixture into a shallow 2-quart baking dish. (If skillet is ovenproof, bake dip in the skillet, if desired.) Sprinkle with Parmesan cheese.

Bake for 18 to 20 minutes or until golden brown. Serve with chips, pepper strips, pita chips or pretzels.

Yield: about 6 cups.

CITRUS SPRITZER

To make this into an adult beverage, add a splash or two of sparkling wine or gin. This recipe can easily be doubled or tripled to feed a crowd. From “Fun Food Fast!” from Good Housekeeping (Hearst Communications, 2015).

2 cups orange juice

2 cups lemon-lime seltzer

2 seedless navel oranges, thinly sliced

2 limes, thinly sliced

Combine orange juice, seltzer, oranges and limes in a pitcher. Chill for 30 minutes before serving over ice.

Yield: 6 servings.

CELERY STALKS STUFFED WITH BLUE CHEESE AND APPLES

Recipe tester substituted good-quality blue cheese for the Gorgonzola dolce, the milder variety. From “Lidia’s Mastering the Art of Italian Cuisine,” by Lidia Bastianich (Alfred Knopf, 2015).

4 ounces Gorgonzola dolce, room temperature

3/4 cup mascarpone, room temperature

1/2 Granny Smith apple, cored but unpeeled, finely diced

10 inner celery stalks, trimmed and cut into 3 pieces each

1/2 cup inner celery leaves, for garnish

In medium bowl, mash together the blue cheese and marscarpone until smooth. Stir in the diced apple, and mix well.

Use a teaspoon to stuff the mixture into the celery stalks. Chill for an hour before serving and serve garnished with the celery leaves.

Yield: about 30 pieces

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More appetizer ideas

By Andrea Weigl

New York Bagel Dip: In a medium bowl, mix 8 ounces smoked-salmon cream cheese, 1/2 teaspoon finely grated lemon peel, 2 tablespoons fresh lemon juice and 1/2 teaspoon freshly ground black pepper. In a 1-quart glass bowl, alternately layer cream cheese mixture with 2 cups pretzel sticks, broken; 1 medium tomato, diced; and 1 small bunch green onions (green parts only), thinly sliced. Serve with crudite or crackers. Yield: 3 cups.

Buffalo Chicken Dip: Preheat oven to 350 degrees. In 1-quart baking dish, combine 2 cups shredded chicken, 1 (8-ounce) package softened cream cheese, 1/2 cup Frank’s or Texas Pete hot sauce, 1/2 cup blue cheese or ranch dressing and 1/2 cup shredded cheddar cheese. Bake for 20-30 minutes or until heated through. Serve with crackers or fresh vegetables.

Hot Sausage Balls: Preheat oven to 350 degrees. Place 1 pound hot bulk pork sausage, 8 ounces room-temperature grated sharp cheddar cheese and 3 cups biscuit mix in a large bowl and mix by hand until well combined. Shape into 1-inch balls. Arrange the balls about 1 inch apart on ungreased baking sheets. Bake until cooked through and well browned, 12 to 15 minutes. Serve hot. Yield: 4 dozen.

Fig and Blue Cheese Bruschetta: Turn oven to broil. Broil 36 (1/4 -inch-thick) slices of French baguette on a baking sheet for 1 to 2 minutes until lightly toasted. Remove from oven and reduce heat to 350 degrees. In small bowl, combine 3 ounces softened cream cheese and 1/2 cup crumbled blue cheese until well blended. Spread 1/2 teaspoon cheese mixture onto each baguette slice. Top each with 1/2 teaspoon fig preserves. Bake for 8 to 10 minutes until hot. Yield: 36 servings.

Lentil Crostini: Rinse 1 cup uncooked lentils and place in large saucepan with 1 cup chopped celery, 2 fresh bay leaves and 3 cups cold water. Bring to a boil, cover and reduce heat to simmer. Cook until tender, about 20 minutes. Pour 4 tablespoons olive oil in a medium skillet over medium heat. Saute 2 sliced garlic cloves and 1 cup chopped onions for 5 minutes until soft. Add 1/4 teaspoon red pepper flakes and 2 cups canned, crushed Italian plum tomatoes. Bring to a simmer, then cook 5-10 minutes until slightly thickened. Add to lentils and cook until lentils are fully tender. Remove bay leaves, add 2 teaspoons kosher salt and cook for 10 minutes longer until lentils are very thick and falling apart. Remove from heat and stir in 2 tablespoons olive oil. Serve warm or at room temperature with toasted bread slices. Yield: 12-15 servings.

Cheese Sticks: Preheat oven to 400 degrees. Line 2 jelly roll pans or rimmed baking sheets with parchment paper. Thaw 1 box (17 1/4 ounces) frozen puff pastry sheets. Unfold sheets. On lightly floured surface with floured rolling pin, roll each sheet into 12-by-15-inch rectangle. Brush sheets with 1 large egg, beaten. Onto 1 sheet, sprinkle 1/4 teaspoon each salt and cayenne pepper, 6 tablespoons each freshly grated Asiago cheese and Parmesan cheese. Place remaining sheet, egg side down, on top of filling so edges of sheets line up evenly; use a rolling pin to roll out into a 13-by-16-inch rectangle. With pizza wheel or knife, cut crosswise into 1/2-inch-wide strips; place strips, 1 inch apart, on pans. Twist each strip several times. Bake 18 to 20 minutes or until golden. With spatula, carefully transfer to wire racks to cool completely.

Sources: “The Southern Living Community Cookbook,” by Sheri Castle (Oxmoor House, 2014); “Fun Food Fast!” from Good Housekeeping (Hearst Communications, 2015); “Lidia’s Mastering the Art of Italian Cuisine,” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Knopf, 2015); and “The Southern Foodways Alliance Community Cookbook,” edited by Sara Roahen and John T. Edge (University of Georgia Press, 2010).

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