Tahini Beanies

Another easy appetizer recipe, compliments of Elizabeth W. Gift Baskets.

Happy entertaining!

TAHINI BEANIES

I serve this as an appetizer, but it would also make a great side dish for grilled chicken.

INGREDIENTS

½ cup well stirred tahini (sesame seed paste)

¼ cup freshly squeezed lemon juice

About ¼ cup hot water

1 tablespoon olive oil

¼ teaspoon ground cumin

¼ cup oil-cured black olives, coarsely chopped

½ cup jarred roasted red peppers, coarsely chopped

Two 15.5 ounce cans garbanzo beans (chick peas) rinsed and well drained

Fresh parsley or cilantro, for garnish (optional)

DIRECTIONS

1. Spoon tahini into a large bowl. Add the lemon juice and whisk until smooth. Add ¼ cup hot water and whisk until well blended. Add the olive oil and cumin and whisk well, adding more hot water by tablespoons if mixture is very thick. Season to taste with salt.
2. Stir in the chopped olives, red peppers, and beans. Mix well. Garnish with fresh parsley or cilantro.

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Lemon-Garlic Asparagus with Roasted Red Peppers

 

Mother’s Day is May 10th.

Cook something nice for your Mom with this appetizer recipe from

Elizabeth W. Gift Baskets

Oh boy! My asparagus patch is starting to produce those first tender, luscious spears. On the rare occasion that I make it back to my kitchen without eating my entire harvest, I like to prepare this simple dish. It’s perfect for tapas, appetizers, or the first course of a special Mother’s Day luncheon.

LEMON-GARLIC ASPARAGUS WITH ROASTED RED PEPPERS

Parmesan is the traditional pairing with asparagus dishes such as this, but when I shot this photo I only had sharp smoked cheddar on hand. It was a delicious alternative and seemed to enhance the earthy goodness of the young asparagus.

INGREDIENTS

(4 Servings)

2 tablespoons olive oil

1 large garlic clove

1 ½ pounds fresh asparagus

3 ounces drained jarred roasted red peppers, cut into thin strips (about ½ cup)

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground pepper, to taste

1/3 cup shaved Parmesan

DIRECTIONS

 

1. Smash the garlic clove with the side of a knife to release its essence. Remove peel and place it in a small bowl with the olive oil. Let it sit for at least 1 hour. Remove the garlic and discard.
2. Bring a large saucepan of lightly salted water to a boil. Add the asparagus and blanch just until bright green and tender, 30 seconds to 1 minute. Drain and place under cold running water to prevent further cooking. Pat dry. Cut the tip of each spear into a 3 to 4 inch length. (Save remaining pieces for snacking.)
3. Toss the asparagus and roasted red pepper strips with the olive oil, lemon juice, salt and pepper. Divide among 4 small plates, garnish with the shaved Parmesan and serve. 

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Creamy Roasted Garlic Spread

Happy Entertaining from Elizabeth W. Gift Baskets!

Roasted garlic is one of my go-to staples for when I need to whip up something on the fly for impromptu get-togethers. It’s versatile, inexpensive, and I nearly always have a bulb or two of garlic in my pantry. It’s delicious simply roasted and spread on warm crusty bread, but try one of these quickie recipes and give this old standby a new twist.   

CREAMY ROASTED GARLIC SPREAD

Cut the top off a whole head of garlic. Place the head in a ramekin, drizzle it with olive oil and cover with foil. (Or, just place it on a square of foil, drizzle it and wrap.) Roast in a 375 degree oven for 45 to 55 minutes, until very soft. Squeeze the garlic cloves from their skins into a small bowl. Use a fork to mash the cloves with 8 ounces of room temperature cream cheese, 3 tablespoons heavy cream, 2 tablespoons chopped chives, or fresh herb of your choice (optional) and a pinch of salt. Serve at room temperature with crackers or sliced baguette. Store in an airtight container in the refrigerator for up to 3 weeks.

ROASTED GARLIC-PARMESAN SPREAD

Roast garlic as described above. Mash cloves with freshly grated Parmesan cheese and olive oil to suit your taste. Season with salt and pepper. Serve at room temperature with crackers or sliced baguette. Store in an airtight container in the refrigerator for up to 3 weeks.

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Almond-Coconut Chicken Bites

Happy St. Patrick’s Day from Elizabeth W. Gift Baskets!

Spring has sprung! Here’s a little spring chicken to help you celebrate.

 

ALMOND-COCONUT CHICKEN BITES

If you have a fear of frying (as I once did) this is the recipe to help you get over it. You don’t need any special equipment, and it’s not dangerous, difficult, or scary. Fattening, yes. But that’s why I only make this for special occasions. The rest of the time I live on nonfat yogurt and rice cakes. Really!

(Makes about 24 bites)

Ingredients

1-1/2 pounds boneless, skinless chicken breasts

¾ cup blanched, unsalted almonds

1 (7-ounce) bag sweetened flake coconut (2-2/3 cups)

½ cup flour

2 eggs, lightly beaten

¼ teaspoon salt

Vegetable oil, for frying

Dipping Sauce (recipe follows)

Directions

 

1. Rinse the chicken breasts in cool water, pat dry with paper towels and cut into 1-inch cubes.
2. In a food processor, combine the almonds and 2/3 cup of the coconut. Pulse until finely ground. In a shallow dish, stir together the ground almond-coconut mixture, remaining coconut and flour. In a small bowl, whisk together the eggs and salt. Set up an assembly line for coating the chicken cubes.
3. Dip a few cubes into the beaten eggs, letting the excess drip back into the bowl. Roll the egg-dipped cubes in the coconut mixture and gently press with your hands to help mixture adhere. Place coated cubes on a waxed paper-lined baking sheet. Repeat with the rest of the chicken cubes.
4. Pour vegetable oil into a medium nonstick skillet to a scant ½-inch depth. Heat the oil over medium high heat until it shimmers. Fry coated cubes, a few at a time, turning as each side browns, until golden and cooked through, about 4 minutes total. Remove with a slotted spoon to a paper towel-covered platter. Repeat with the remaining cubes. Serve chicken warm with dipping sauce.

DIPPING SAUCE

In a small bowl, stir together ¾ cup bottled duck sauce, 3 tablespoons ketchup, 1 tablespoon soy sauce and a generous squeeze of fresh lemon juice. Taste and adjust to your liking. Serve at room temperature with the chicken bites.

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Pimento Cheese Canapes

Happy Entertaining from Elizabeth W. Gift Baskets!

With the recession Richter scale just about to tilt, we’re all looking for more economic ways to entertain. Pimento cheese is a southern classic that’s affordable, easy to make, and delicious. And, just a few tweaks will elevate it from an old-fashioned standard used to stuff celery and fill lunch bag sandwiches to an exotic appetizer.

PIMENTO CHEESE CANAPES

Don’t use pre-shredded cheese for this. It’s all about the quality of the cheese. Use finely chopped bottled roasted red peppers instead of pimentos if it makes it seem fancier. Same difference.

INGREDIENTS

2 cups shredded sharp white cheddar

2 cups shredded extra sharp orange cheddar

1 (4-ounce) jar chopped pimentos, drained

1 teaspoon very finely grated onion (I use a Microplane)

1/8 teaspoon each cayenne pepper, coarse ground black pepper and Worcestershire sauce (or, more to taste)

¾ cup mayonnaise

Salt, to taste

1 baguette, ciabatta, or crusty country loaf

Cilantro or parsley sprigs, for garnish (optional)

DIRECTIONS

 

1. In a large bowl, stir together grated cheeses and remaining ingredients, except the bread, and mix well. (Recipe can be made to this point up to 4 days ahead. Chill until ready to use.)
2. Preheat broiler. Slice baguette crosswise into ½ inch slices. If using a larger loaf, such as ciabatta, cut slices into smaller squares. Spread with a thick layer of cheese and arrange on a baking sheet.
3. Broil 5 to 6 inches from heat until cheese is bubbly and just beginning to brown, about 2 minutes. Remove to a platter and serve warm. 

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Cayenne-Cheese Cocktail Cookies

I use a lot of storebought cheese straws, cheese crackers, cheese biscuits, whatever you want to call them, in the gift baskets I sell. I’ve found that every hostess worth her salt also has a recipe for a homemade version of this tasty snack. Here is one of mine. I call this version “cookies” because they are soft, not crunchy. They are spicy, cheesy and extremely rich. Perhaps a little too rich. They taste great, but I’m bothered a bit by the way they sort of spread and crinkle around the edges. I think I’ll try using less butter next time. Any suggestions? If you have a recipe for these crowd pleasing cocktail bites, I’d love to hear it. I know there must be tons of them out there. My mom used to make a version with Rice Krispy cereal in them, but I seem to have lost that recipe.  

CAYENNE-CHEESE COCKTAIL COOKIES

Substitute sharp cheddar for the smoked, if you like. (If you’ve been following this blog you know that I am still trying to use up all that dang smoked cheddar!) Serve these warm from the oven, or cooled, with a sparkling white wine or my favorite, pink champagne.

INGREDIENTS

(Makes 25 to 30 cookies)

½ cup butter, softened

1 cup smoked cheddar cheese, shredded

1 cup all-purpose flour

¼ teaspoon salt

¼ to ½ teaspoon cayenne pepper

25 to 30 pecan halves

DIRECTIONS

 

1. Preheat oven to 350 degrees. Beat butter with an electric mixer on medium speed until creamy. Add cheese and beat well. Combine flour, salt and cayenne; gradually add to cheese mixture, beating well.
2. Shape dough into ½-inch balls and place on ungreased baking sheets. Press a pecan into each ball to flatten.
3. Bake for 12 to 15 minutes. Cool 5 minutes, then serve warm, or transfer to a wire rack to cool completely.   

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