Nasturtium Blossoms Stuffed with Curried Egg Salad

Happy Entertaining from Elizabeth W. Gift Baskets!

A farmer friend of mine once told me that his favorite sandwich as a child was white bread slathered with mayo and stacked high with nasturtium leaves. My nasturtiums are in full bloom so today I set out to make curried egg salad canapés accented with thin strips of peppery nasturtium leaves. But when I saw how pretty the blossoms were, I ended up with these eye-catching party bites. 

NASTURTIUM BLOSSOMS STUFFED WITH CURRIED EGG SALAD

If stuffing blossoms seems too prissy to you, simply spread the egg salad on cocktail bread or toast points and top with a single nasturtium blossom or thin strips of the leaves. If nasturtiums are unavailable, top the canapés with peppery radish sprouts. 

 INGREDIENTS

(Makes 28. You may have leftover egg salad.)

6 hard-boiled eggs, peeled and halved

1 tablespoon softened butter, plus more for the toast

¼ cup mayonnaise

1 teaspoon curry powder, or more to taste

½ teaspoon Dijon-style mustard

28 freshly picked nasturtium blossoms (Do not wash!)

28 toast rounds

DIRECTIONS

1. Combine egg yolks and butter in a medium bowl; mash well with fork.  Finely chop egg whites and add to yolks. Stir together mayonnaise, curry powder and mustard in a small bowl; stir into egg mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
2. Just before serving, spread toast rounds very lightly with butter. Fill each blossom with a scant teaspoonful of egg salad and place one filled blossom on each toast round. Arrange on a platter and serve. 

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Patriotic Placecards for the 4th

Happy 4th of July from Elizabeth W. Gift Baskets!

PATRIOTIC PLACECARDS

To make festive placecards for your July 4^th party, just glue a dried starfish and a scrap of red ribbon to a blue card. I used a glue gun, but in a pinch craft glue like Aleene’s Tacky Glue will work. Just be sure to give it a little time to dry. Write each dinner guest’s name on a card and stand it in the center of each plate. How easy was that!

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Picadillo

Happy entertaining from Elizabeth W. Gift Baskets!

I use this picadillo as a filling for baked empanaditas (mini empanadas) to serve with cocktails. Simply cut rounds of pastry dough with a biscuit cutter, place a tablespoon of Picadillo on one side, fold in half, and crimp with a fork to seal. Prick the top and bake at 375 degrees for about 15 minutes. I like to keep a batch of unbaked empanadas in the freezer so I have a tasty appetizer ready to pop into the oven when unexpected guests drop by.

PICADILLO

My version of this Cuban classic, which is adapted from an old Food & Wine recipe, combines ground beef with raisins and olives in a thick, highly seasoned sauce. Picadillo is extremely versatile. Use it to stuff tacos or burritos, serve it on warm corn muffins, spoon it over pasta, stuff baked potatoes with it, or use it as a hearty dip with tortilla chips.

INGREDIENTS

1¼ pounds ground beef

1 large onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

¾ cup beer

One 15-ounce can diced tomatoes, drained (1-1/3 cups)

¼ cup tomato paste

2 teaspoons ground cumin

1¼ teaspoons ground coriander

1 ½ teaspoons salt

½ teaspoon hot sauce (or more, to taste)

¼ teaspoon freshly ground black pepper

½ cup raisins

¼ cup each green olives and black olives, pitted and quartered

DIRECTIONS

1. In a large frying pan, cook the ground beef, breaking it up with a fork, until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
2. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and hot sauce. Reduce heat and simmer for 20 minutes, stirring occasionally.
3. Add the raisins and olives to the meat mixture and cook for another 10 minutes, or until the mixture is very thick and only slightly saucy.

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Super Easy Stuffed Breadsticks

Happy Father’s Day from Elizabeth W. Gift Baskets!

News Flash: World renowned Epicurious.com just posted a lovely review of my gift baskets! Check it out here.

I’ll admit it. I’m a snob when it comes to canned bread dough. You know, those paper tubes filled with stuff like biscuits that pop open when you whack them on the counter. So it was with some trepidation that I took on a project a few years ago to develop serving ideas using canned breadsticks. I must say, I was pleasantly surprised with the results.

There are endless ways to jazz up these little strips of dough once you get them out of the can. Make them savory for cocktail hour and sweet for brunch. Do they taste like homemade? No, but when you factor in the convenience, they’re not bad in a pinch.

Use the following suggestions as a springboard for your own creations. Let me know what combinations you come up with.

STUFFED BREADSTICKS

(For testing purposes, I used Pillsbury brand breadsticks. Each can yields 12 soft, chewy breadsticks)

BASIC DIRECTIONS

1. Preheat oven according to package directions. Remove dough from can and separate into strips. Spread with filling of choice. (See suggestions below.)
2. Twist the dough around the fillings to form loosely spiraled sticks. Don’t worry if some of the filling falls out or if the shapes aren’t perfect. These sticks are meant to have a rustic, home baked look.
3. Place breadsticks on a parchment lined baking sheet, leaving about 1 inch between sticks. Brush and/or sprinkle with desired toppings. Bake for 8 to 10 minutes or as package directs. Serve immediately.

SAVORY FILLING SUGGESTIONS

Black & Whites – Spread dough stick with black olive tapenade. Sprinkle with shredded mozzarella and twist.

Pesto Presto – Spread dough stick with pesto sauce. Sprinkle with pine nuts and twist.

Pizza Twists – Spread dough stick with marinara sauce. Sprinkle with freshly grated Parmesan cheese. Press in bits of chopped pepperoni, if desired. Twist, then brush lightly with olive oil and sprinkle with oregano or basil.

Green Meanies – (pictured above) Brush breadstick with olive oil. Sprinkle with snipped fresh herbs of your choice. Twist, then brush with a little more olive oil and sprinkle with coarse salt.

Salsa Sticks – (pictured above) Mix together equal amounts of drained salsa and Monterey Jack cheese. Spread on dough sticks. Twist, then sprinkle lightly with cayenne pepper.

Olive-Rosemary – Press coarsely chopped black olives into dough stick. Twist, then brush lightly with olive oil and sprinkle with chopped fresh rosemary.

Sesame Seed-Parmesan – Brush dough stick lightly with olive oil. Sprinkle with freshly grated Parmesan cheese. Twist, then brush with more oil and sprinkle with sesame seeds.

Mexican Bean – Spread dough stick with canned refried beans. Sprinkle with one of those  pre-shredded Mexican cheese blends. Twist, then brush lightly with olive oil and sprinkle with cumin or chili powder.

Prosciutto & Parm – Spread dough stick with Dijon or honey mustard. Add a layer of thinly sliced, snipped Prosciutto. Sprinkle with freshly grated Parmesan cheese.

SWEET FILLING SUGGESTIONS

Stick-y Buns – Brush stick with maple syrup. Press in currants and chopped pecans. Twist, then brush with melted butter and sprinkle with cinnamon sugar.

Cheese Danish – Spread dough stick with ricotta cheese. Sprinkle with freshly grated lemon zest. Twist, bake, and then brush with honey while still warm.

Strawberry-Chocolate – Spread dough stick with strawberry jam. Press mini chocolate chips into the jam. Twist and bake.

Apple Pie – Spread dough stick with applesauce. Twist, then brush with melted butter and sprinkle with brown sugar.

Apricot-Almond – Spread dough stick with softened mild goat cheese or cream cheese. Press sliced almonds into the cheese. Twist, bake and then slather with apricot jam while still warm. (To make jam more spreadable, microwave for a few seconds until it liquefies.)

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10 Cool Father’s Day Gifts You Can Make Yourself

And not a necktie or playlist among them…

not that there’s anything wrong with that.

Happy Father’s Day from Elizabeth W. Gift Baskets!

News Flash: World renowned Epicurious.com just posted a lovely review of my gift baskets! Check it out here.

 

1. Animal Cracker Ice Cream Sandwiches – Kids will love helping make these bite-size beauties. Sandwich ice cream or sherbet between two animal crackers using a melon baller to make mini-scoops. Wrap each sandwich in plastic wrap and freeze. Decorate a plain round tin with circus animal stickers and layer the wrapped sandwiches inside. Since the filled tin will need to be stored in the freezer, you may wish to present Dad with a card listing mysterious clues that eventually lead him to his present in the freezer.
2.  Tree of Promises – Purchase a ready-to-plant potted tree, such as a Dogwood, from a nursery or home supply store. Buy fancy tags from a craft supply store (or, make your own on the computer.) Have each family member think of two or three chores or favors they are willing to promise to do for Dad. Younger kids might promise to shine his shoes or read him a story, while teenagers could commit to washing the car or babysitting their young siblings while Mom & Dad have a night on the town. Write each promise on a tag and hang it on the tree for Dad to pluck when he needs a special treat. When all the tags are gone, Dad can plant the tree outside and use it to hold tags for family celebrations for years to come.
3. Daddy Dossier – You Tube has turned us all into amateur cinematographers. Gather your siblings and make a movie of memories for Dad. Visit spots around your area where Dad earned his reputation for being the best Dad in the world… The local baseball field where he, fearlessly and without the aid of controlled substances, taught you how to drive… The row of 40-foot walnut trees that you and Dad planted as seedlings for a school 4-H project… The Wishnik troll doll (am I dating myself?) that Dad gallantly rescued after it accidentally flew out the car window on I-95. Film each other on location documenting the events in your lives that shaped treasured memories of Dad.
4. King for a Day – Plan a full day of activities that Dad loves and type up a fancy itinerary on your computer. Entries might include breakfast in bed, followed by a round of golf, followed by a picnic in the park, followed by his choice of movies and so on. Put the itinerary in a box and wrap with pretty paper and ribbon. Present it on a tray along with the breakfast in bed.
5. Thrill of the Grill – Mix up a couple of barbeque spice rubs for grilling. Check out my previous post for two good recipes. Put the rubs in airtight bottles or jars and add pretty labels. Buy a large washtub (that can later be filled with ice for chilling drinks), a bag of charcoal, grilling tools, an apron and perhaps a 6-pack of beer. Arrange all the items in the washtub and add a big bow. 
6. Storytime – This is a great gift for grandfathers. Choose one day a week, or one day a month, depending on your availability, to read aloud to your recipient. Pick a book you both like and read a chapter each visit. Sure, you could just buy a couple of books on CD, but that’s not the point. This is actually nothing more than a commitment to spend time with a loved one. Besides, with a book on CD you can’t stop and discuss the plot with the reader, or share a cup of tea, or a hug.
7. Cookie Emergency Kit – Nothing tastes better than freshly baked cookies, still warm from the oven. Mix up cookie doughs in three or four flavors you know Dad will like. An assortment of chocolate chip, oatmeal, peanut butter and sugar cookies makes a good combo. Shape the doughs into logs and wrap each in parchment paper. Attach a tag with baking instructions to each log of dough. Buy a nonstick cookie sheet, an oven mitt, and a metal spatula. Arrange the logs of dough, mitt and spatula on the cookie sheet and tie with a pretty ribbon. Dad can store the doughs in the freezer and lop off a chunk whenever he is craving homemade cookies. He can bake a whole plateful or just slice off enough dough to make one or two cookies at a time. (Like anybody just eats one or two cookies at a time!)
8. Young Wine – This is a great gift for a young Dad-to-be. Ask the folks at your local wine shop to help you pick out a wine that needs to age for several years before it becomes truly spectacular. Give it to the Dad with a note that says, “Drink this wine to celebrate your baby’s 13^th birthday,” or “Do not open until the day you write your first school tuition check.”
9. Tub-o-Treats – Maybe Dallas Cowboys season tickets are not in your budget, but you can still surprise Dad with an impressive gift that keeps on giving. Collect lots of little things that Dad can use while he watches his favorite sports events on TV. Wrap each one in pretty paper and ribbons and put them in a large bucket or canvas tote. Let Dad open one gift every time he sits down to watch a sports event. Items might include a large tin of gourmet nuts, a baseball cap with his team’s logo, a Rubik’s Cube, a beverage can cozy, a case of microwave popcorn, a stadium blanket, a TV remote holder and a book about his favorite sport.
10. Cook the Book – If you like to cook and your Dad lives nearby, this is for you. Buy a cookbook with recipes for foods Dad likes. Wrap it in fancy paper and include a special handmade coupon with the card. The coupon entitles the bearer to one recipe of his choice per month, prepared and delivered by you. For example, if Dad has a sweet tooth, you might give him a dessert cookbook. The card could say something like, “Real men eat dessert first. Here’s a coupon for one sweet treat a month for the next year. You pick it and I’ll make it.”  

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Barbeque Spice Rubs

Amp Up Your Father’s Day Barbeque with Spice Rubs

from Elizabeth W. Gift Baskets!

News Flash: World renowned Epicurious.com just posted a lovely review of my gift baskets! Check it out here.

BARBEQUE SPICE RUBS

Spice rubs give meats an intense flavor that cannot be matched by barbeque sauce alone. For the greatest intensity, apply the rub a couple of days before you grill. Figure on about 1 tablespoon of rub per pound of meat – more or less to suit your taste. Add barbeque sauce during the last few moments of grilling, if you like, so it doesn’t burn, but adds another layer of flavor.

 

CURRY-CAYENNE RUB

A curry-based rub for chicken, beef or pork

In a large bowl, combine 1/3 cup curry powder, 3 tablespoons each sugar, freshly ground black pepper, onion salt, and dried leaf thyme, crumbled, 2 tablespoons garlic salt, and 1 tablespoon cayenne pepper. Mix well and store in airtight container.

SWEET & SASSY RUB

A sweet-spicy rub for fish, poultry and meat

In a large bowl, combine ½ cup paprika, 2 teaspoons ground cumin, 2 tablespoons brown sugar, 1 teaspoon each freshly ground black pepper and garlic powder, and ½ teaspoon onion powder. Mix well and store in airtight container.

 

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Bacon & Caramelized Onion Dip with Oven Roasted Fries

Happy Entertaining from Elizabeth W. Gift Baskets!

World renowned Epicurious.com just posted a lovely review of my gift baskets! Check it out here.

 

BACON & CARAMELIZED ONION DIP

Back in my Mom’s day, an hors d’oeuvre got the ultimate stamp of approval when “the men loved it.” This recipe definitely falls into that category. The strands of caramelized onions make this dip kind of messy to eat, but press on. It’s worth it. Oven roasted fries (recipe follows) make a good sturdy carrier. A little chopped fresh thyme or rosemary makes a nice addition to this hearty dip.

INGREDIENTS

(6 Servings)

3 strips bacon

1 medium onion

1 tablespoon butter

1 teaspoon olive oil

One 16-ounce tub sour cream

Pinch of sugar

DIRECTIONS

 

1. Cook the bacon in a skillet over medium heat until golden brown and crisp. Drain on paper towels and set aside. Pour the bacon grease from the skillet and dispose of it, but don’t wipe out the skillet.
2. Peel the onion and slice it in half lengthwise. Cut the halves crosswise into thin slices. Add the butter and oil to the skillet used to cook the bacon and melt butter over medium high heat. Add the onions and salt and pepper to taste. Cook, stirring often, until the onions are very soft and golden, about 25 minutes. Stir in the sugar and remove from heat. Let cool completely.
3. Crumble the cooked bacon and stir it into the sour cream, saving a few crumbles for garnish. Stir in the cooled onions and mix well. Serve immediately or refrigerate until serving time. Bring to room temperature before serving.  

TO MAKE OVEN ROASTED FRIES, preheat oven to 425 degrees. Cut 3 large, unpeeled baking potatoes in half lengthwise, then cut each half into thick wedges. (3 to 4 wedges per half, depending on the size of the potato.) Place wedges on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil; toss to coat. Sprinkle with salt and pepper. Roast 25 minutes. Using a metal spatula, turn wedges over. Roast until tender and golden brown in spots, about 10 minutes longer. The fries should be crispy on the outside and creamy on the inside. Sprinkle with more salt and pepper, if desired and serve immediately. (Serves 6)

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Sweet & Spicy Barbeque, Oatmeal Cookies, and Ice Cream for Your Memorial Day Party

Happy Memorial Day from Elizabeth W. Gift Baskets!

I like to kick off the beginning of picnic season with a menu featuring my all time favorite barbeque recipe. It’s absolutely, positively the best pulled pork I’ve ever eaten! (Recipe follows.) It’s good warm or at room temperature on buns, flour tortillas, or sliced baguette. For dessert this year, I’m going with the classic ice cream and cookies combo. Or, in this case, rainbow sherbet and cookies. 

OATMEAL-RAISIN COOKIES WITH SALTED CASHEWS

Substitute dried cherries for the raisins, if you like. This recipe makes a lot of dough. You may want to bake off half of it and store the other half in the freezer for a future cookie emergency.

(Makes about 40 large cookies)

Ingredients

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon each salt, cinnamon and ginger

1- 1/3 cups unsalted butter (2 sticks plus 5 tablespoons)

2 cups brown sugar, packed

2/3 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

3- ½ cups regular oatmeal

1- ½ cups chopped, salted cashews

¾ cup raisins

Directions

 

1. Preheat oven to 350 degrees and line 2 large baking sheets with parchment.
2. Combine flour, baking soda, baking powder, salt, cinnamon and ginger and set aside.
3. Cream together the butter and sugars, beating until light and fluffy. Beat in the eggs and vanilla. Add the flour mixture and mix well.
4. Using a wooden spoon, stir in the oatmeal, chopped cashews and raisins until thoroughly incorporated.
5. Roll pieces of dough into 1- ½ inch balls and place them on baking sheets about 3 inches apart. Press lightly on each ball with your fingers to flatten into 2- ½ inch rounds.
6. Bake in upper third of the oven for 10 to 12 minutes, or until they are flat and brown. Remove from the oven and let cookies stand on baking sheets for 3 to 4 minutes. Transfer cookies to wire racks and let cool completely. Store in an airtight container for up to 4 days. 

SWEET & SPICY BARBECUE

This recipe serves 4, but can easily be doubled.

Ingredients

1/4 cup plus 2 tablespoons  dark molasses

1/3 cup cider vinegar

1/4 cup tomato paste

4 large garlic cloves, minced

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon each paprika, ground coriander and salt

1/4 teaspoon black pepper

1-1/2 pounds boneless pork shoulder or stew beef or “stew beef,” cut into 2-inch cubes

2 bay leaves

Directions

1. Preheat oven to 325 degrees. Whisk together the molasses, vinegar, tomato paste and spices. Place the meat cubes in a large, shallow, non-aluminum baking dish. Add the molasses mixture and stir well to coat. Cover with foil and bake until the meat is very tender, about 1-1/2 to 2 hours.

2. Remove the meat from the sauce and shred it with a knife or two forks. Return the shredded meat to the baking dish and mix with the sauce. Serve warm or at room temperature in crusty buns or rolled into flour tortillas.

(I adapted this recipe from one developed by Marcia Keisel, test kitchen supervisor of Food & Wine magazine.)

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White Pizza with Asparagus & Black Olives

Happy entertaining from Elizabeth W. Gift Baskets

The asparagus patch is in full flourish and I have asparagus coming out of my ears! Here’s one of my favorite ways to use it. Thin wedges of this rich pie make excellent nibbles for cocktail hour.

WHITE PIZZA WITH ASPARAGUS & BLACK OLIVES

(8 appetizer servings)

If you have white truffle oil on hand, add a quick drizzle to put this already decadent pie over the top. I sprinkle my parchment with a little cornmeal before I lay on the dough. It’s not necessary, I just like the subtle crunch it gives the crust.

INGREDIENTS

1 pound pizza dough, thawed if frozen

2 cloves roasted garlic 

1 ½ cups shredded mozzarella

½ cup whole milk ricotta cheese

2 tablespoons heavy cream

6 to 8 small asparagus spears, trimmed and cut into 3-inch pieces

¼ black olives, coarsely chopped

¼ cup freshly grated Parmesan

Olive oil or white truffle oil, for drizzling

DIRECTIONS

Preheat oven to 475 degrees.

Roll or stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16-by-13-inch freeform rectangle. Transfer to a large, heavy parchment lined baking sheet (17 by 14 inches).

Squeeze roasted garlic from skins and gently spread on the dough using your fingers. Sprinkle on 1 cup of the shredded mozzarella.

Combine the ricotta cheese, heavy cream and a dash of salt and mix well. Dollop generous tablespoons full of the ricotta mixture over the crust, leaving some spots uncovered. Arrange the asparagus and black olives on top and sprinkle with the remaining ½ cup mozzarella.

Bake pizza until edge of crust is golden and cheese is bubbling and golden in patches, 10 to 12 minutes. Remove from the oven, sprinkle with the Parmesan and drizzle lightly with the oil. Return to the oven for another minute or two. Serve immediately. 

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PARTY ON!

Place Card Favors for Mother’s Day

Happy Mother’s Day from Elizabeth W. Gift Baskets!

If you are making a fancy meal for your mom for Mother’s Day, take an extra 10 minutes and put together these sweet take-home place cards. Tiny vases (about 4 inches tall) can be found at craft supply stores, flea markets and big box stores for about a dollar. Fill one for each guest with tiny spring flowers like violets or grape hyacinth. Tie on nametags and place one on each guest’s plate.

For those of you who are NOT making a fancy meal for your mom, get over yourself! Any fool can put together a nice meal even if you can’t cook. If you can hunt and gather, you can make a lovely meal. Here’s how.

Visit your grocery or specialty food store and pick up a rotisserie chicken, a bag of pre-washed salad greens, a bottle of vinaigrette style dressing, oil-cured olives, dried figs or dates, whole almonds, walnut halves and some fresh grapes.

From the deli section, get a pound or so of roasted vegetables and pick out several cheeses to make a cheese board. Include some firm cheeses and some soft; some intensely flavored and some milder. A good combination might include, Grafton Village Cheddar, Camembert, Maytag Blue, aged Mimolette, a goat cheese, an aged sheep’s milk cheese, and a triple-crème cheese, such as St. Andre.

From the bakery section, get a loaf of crusty, country bread and a pretty pie or cake for dessert. Some ice cream to go with that? Up to you. I vote yes.

Pick up your favorite wines or champagne from the liquor store and you’re good to go.

Instead of serving the meal in courses, put everything but dessert on the table at once; even the cheese board. It will look more impressive and you’ll be able to nosh and relax with Mom and your guests rather than jumping up and down to get things.

Put the chicken on a platter and surround it with the roasted vegetables. Put the olives and the nuts in small bowls and arrange them, along with the cheeses, bread, grapes, dried fruits and knives for slicing, on several small cutting boards or platters. Just before serving, toss the salad greens with the dressing in a large bowl. That’s it. Dinner is served!

For dessert, put the cake or pie on a cake stand, if you have one, and serve with ice cream and coffee, if desired.

Cake stand or not, Mom will love this meal. She will love it for the same reason she loved that goofy dinosaur diorama you made for her in third grade, or the very strange vase you created in pottery class. She will love it because she loves you… and because you made it yourself!  

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