Baba Ghanouj (Roasted Eggplant Dip)
November 30, 2009
Here’s another holiday party recipe,
compliments of Elizabeth W. Gift Baskets.
Happy entertaining!
BABA GHANOUJ
Let’s face it. This creamy Middle Eastern eggplant dip is just not very pretty to look at. But it’s too delicious to let that keep you from serving it. My strategy is to garnish it with something green and serve it in small portions, surrounded by pretty tidbits. Here, I’ve given each guest a little individual cutting board (found them at a yard sale!) with a small bowl of Baba Ghanouj, a small knife, a wedge of aged Manchego, a few olives and a handful of smoked almonds. Pass warm pita or crackers to spread the Baba Ghanouj on.
INGREDIENTS
1 large eggplant, peeled and cut into 1-inch cubes
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
juice of ½ lemon
1/3 cup tahini
½ teaspoon ground cumin
1 large clove garlic, peeled and smashed
DIRECTIONS
- Heat the oven to 450 degrees. Place the eggplant cubes on a large baking sheet and toss with 2 tablespoons of the oil, the pepper and half of the salt. Arrange the cubes in a single layer and roast, stirring occasionally, until soft and golden, about 15 minutes. Let cool.
- Put the cooled eggplant, lemon juice, tahini, cumin, garlic, and the rest of the salt in a blender or food processor and puree until smooth. Serve with crackers or warm pita.
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Brown Butter Pound Cake
November 9, 2009
Celebrate life! Try this pound cake recipe with a twist,
compliments of Elizabeth W. Gift Baskets.
Happy entertaining!
BROWN BUTTER POUND CAKE
When I am at a loss for what to make for dessert I often turn to pound cake. This crowd-pleasing classic can be dressed up with glazes or frostings, or topped with fruit, ice cream, lemon curd, chocolate sauce or whipped cream. I’ve even cut plain slices into fingers and served them on a cheese platter.
I made this cake on the day I heard my beloved Gourmet magazine was folding. I have been a subscriber for almost 30 years and will miss it terribly. The recipe is from their October 2009 issue and was developed by Paul Grimes. I had the pleasure of working with Paul before he joined the staff at Gourmet, when I was creative director of Food & Wine and he was a freelance food stylist.
I added frosting, but this wonderful cake is delicious just plain.
INGREDIENTS
Makes one (8 ½ by 4 ½) inch loaf
2 ¼ sticks unsalted butter
2 cups sifted cake flour (not self-rising; sift before measuring
1 teaspoon baking powder
½ teaspoon salt
½ cup packed light brown sugar
½ cup granulated sugar
4 large eggs
½ teaspoon pure vanilla extract
DIRECTIONS
- Preheat oven to 325 degrees with rack in middle. Butter and lightly flour an 8 ½ by 4 ½ inch loaf pan.
- Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
- Whisk together flour, baking powder, and salt.
- Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. At low speed, mix in flour mixture until just incorporated.
- Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden brown and a wooden pick inserted into center comes out clean, 1 to 1 ¼ hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
CREAM CHEESE FROSTING
Using an electric mixer, beat one 8-ounce package of room-temperature cream cheese and ½ stick of room-temperature unsalted butter until light and fluffy. With mixer on low speed, beat in 1 cup confectioners’ sugar a few tablespoons at a time, scraping down bowl as necessary. Add ½ teaspoon pure vanilla extract and ½ teaspoon grated lemon zest (optional); increase speed to high and beat until frosting is light and fluffy about 3 minutes. Use immediately, or refrigerate for up to one week. Bring to room temperature before using. Makes about 1½ cups.
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Crispy Eggplant Tapas
November 2, 2009
Celebrate the beginning of the holiday season with another party recipe,
compliments of Elizabeth W. Gift Baskets!
CRISPY EGGPLANT TAPAS
When entertaining during the holidays, it’s sometimes fun to serve lots of little plates with an assortment of small samplings of several dishes, rather than serving a traditional appetizer-main course-dessert type menu. If you’re planning a tapas get-together this dish is a good one to include. It’s kind of a low-cal, bite-sized version of Eggplant Parmesan. Of course, you could add a few calories and a lot of flavor by topping each serving with a slice of fresh mozzarella or some shaved Parmesan!
INGREDIENTS
1 large eggplant
3 cups fresh breadcrumbs, preferably whole wheat
¼ cup freshly grated Parmesan
a generous pinch each of salt, pepper, and cayenne pepper
1 egg white
olive oil cooking spray
prepared marinara sauce, warmed
DIRECTIONS
Cut the eggplant into ½ inch slices. Place a large colander in the sink. Salt both sides of each slice and arrange them in the colander. Let them sit for about 20 minutes until they begin to sweat and give up their liquid. (This takes any bitterness away.)
Meanwhile, in a large, shallow bowl or baking dish, mix together the fresh breadcrumbs, Parmesan, salt, pepper, and cayenne pepper. In a small bowl, whisk together the egg white and 1 tablespoon of water.
Preheat the oven to 375 degrees. Spray a large baking sheet with cooking spray. Press the eggplant slices between paper towels to dry them off. Cut each slice in half. Dip slices into the egg white, then into the breadcrumb mixture to coat. Arrange coated slices on the prepared baking sheet and spray with cooking spray. Bake for 35 to 40 minutes, turning once, until slices are brown and crispy on both sides.
To serve, place 1 or 2 hot eggplant slices on a small plate and top with warm marinara sauce.
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Happy Halloween from Elizabeth W. Gift Baskets!
If you missed the first 10 you can find them here.
Now get your haunt on and start cooking!
Jack-o-Lantern Quesadilla
Place a large flour tortilla on a dinner plate. Sprinkle evenly with orange sharp cheddar cheese. Use scissors or a sharp knife to cut out a Jack-o-Lantern face from a second tortilla and place it on top of the cheese-sprinkled tortilla. Zap in the microwave until the cheese melts, about 8 seconds. Add a celery stem and serve.
Ice Scream Pie
Fill a prepared graham cracker crust with softened orange sherbet and smooth the top with a spatula. Place the pie in the freezer until it firms up. To decorate the top of the pie, gently press an open-backed Halloween cookie cutter, such as a black cat, into the center. Carefully fill the interior of the cutter with a generous layer of chocolate sprinkles. Remove the cutter to reveal a perfect replica. Return the pie to the freezer until serving time.
Crunchy Graveyard Bones
Dip pretzel rods into melted chocolate or brightly colored candy melts and decorate with Halloween sprinkles. Place on a waxed paper-lined cookie sheet until coating hardens, about 10 minutes. (Candy melts come in a variety of colors and flavors and can be found at craft supply stores, Walmart and large grocery stores.
Witches Purse
Spread an 8-ounce wheel of Brie with apricot preserves or your favorite fruit chutney. Center the cheese round in a square of storebought frozen puff pastry that has been thawed and lightly rolled out. Gather up the four corners of the sheet and bring together above the Brie, twisting slightly to form a bundle. Tie the bundle at the neck with kitchen string, transfer to a parchment-lined baking sheet, and brush lightly with beaten egg. Bake at 375 degrees until pastry is golden all over, 25 to 30 minutes. Let cool for about 10 minutes and place on a platter. Garnish with fresh kumquats and grapes, if desired. Let guests serve themselves, cutting the purse into small wedges.
Snake-in-the-Lake Crudites
Freeze rubber snakes in a slab of ice to make a clever serving tray for broccoli florets, red pepper slices, carrots, and celery! To make the slab, fill a large sheet cake pan with water and arrange 2 or 3 long, rubber snakes, upside down, in the water. Freeze solid. When ready to serve, remove pan from freezer and let thaw for about 5 minutes. Turn the block of ice out onto a large, high-sided tray that will hold the water as the ice melts. (Or, just flip it over and serve it in the same sheet pan you made it in.) Arrange vegetables on top. Depending on its size, the block will last for 5 to 6 hours. The snakes become more visible as it melts.
Muffins From Hell
Make corn bread batter using one of the many mixes available. Stir in a pinch of crushed red pepper. Fill muffin cups halfway full of batter. Drop in a dollop (about ½ teaspoonful) of hot pepper jelly. Top off with more batter, completely covering the jelly and filling the cup almost to the top. Bake according to package directions. Serve warm with cream cheese.
Bat Bites
Mix together ¼ cup of prepared pesto, 8 ounces of softened goat cheese, and 4 ounces of softened cream cheese. Form the mixture into walnut-sized balls and roll the balls in poppy seeds or coarsely ground black pepper. Insert a triangular-shaped tortilla chip into either side of each ball to make wings. (Blue corn chips make nice dark wings.) Add eyes made from slices of pimento-stuffed olives or black olive slices with a pink peppercorn pressed into the center.
Black Cat Sammies
Freeze thinly sliced dark bread, such as Pumpernickel. Let thaw partially, and cut out cat shapes using a cookie cutter. (Using partially frozen bread slices allows you to cut out the shapes more easily without tearing the bread.) Sandwich prepared orange “Pimento Cheese Spread” between 2 cat cutouts. Arrange sandwiches on a platter and keep covered with plastic wrap until just before serving.
Ghost Chips
Use scissors to cut corn tortillas into freeform ghost shapes. Punch eye-holes into each ghost shape using a wooden skewer. Brush a large baking sheet with olive oil. Arrange the ghosts on the sheet and brush them lightly with olive oil. Sprinkle with coarse salt and bake at 375 degrees for 12 to 14 minutes. As they bake, the ghosts will curl up slightly before becoming crisp, giving them a livelier shape. Let chips cool before serving with “Satan’s Smokey Guacamole,” below. (For more spirited chips, add pinches of spices to the oil before brushing the ghosts. A combo of chili powder, paprika, cumin and cayenne works well.)
Satan’s Smokey Guacamole
Scoop the flesh of 3 avocados into a bowl and mash with a fork. Stir in 2/3 cup each finely chopped onions and chopped fresh cilantro, 1/3 cup fresh lime juice, 2 tablespoons canned chipotle peppers in adobo sauce, seeded and finely chopped, and ½ teaspoon each cumin and salt. Serve with “Ghost Chips,” above.
Note: Some of these recipes are excerpted from past Halloween articles I’ve written for All You magazine
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CHEDDAR-CHILI CORNBREAD APPETIZERS
October 2, 2009
It’s Friday! It must be time for another fun party recipe,
compliments of Elizabeth W. Gift Baskets.
Enjoy your weekend!
CHEDDAR-CHILE CORNBREAD APPETIZERS
Everything’s better with bacon, right? It’s optional here, but it does add another layer of flavor to these cornbread party wedges. This is a version of something my Mom used to make, called “Spanish Cornbread.” Mom’s recipe actually ran in an issue of Food & Wine magazine one year as part of a Thanksgiving menu. This recipe is foolproof and Mom-tested. Works perfectly every time!
INGREDIENTS
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup whole milk
1 cup cottage cheese
1/3 cup corn oil
1 (4-ounce) can peeled whole green chiles drained, patted dry, and coarsely chopped
1 ½ cups shredded sharp cheddar cheese
3 slices crisp bacon, crumbled (optional)
Fresh rosemary sprigs, for garnish (optional)
DIRECTIONS
- Preheat oven to 400 degrees. Butter a 9-inch round cake pan, preferably nonstick.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt.
- In a medium bowl, combine the egg, milk, cottage cheese, and oil. Mix until blended. Add to the dry ingredients and stir gently until just mixed. Spread half the batter in the prepared pan. Scatter the chiles evenly over the top and sprinkle with the cheddar cheese. Cover with the remaining batter.
- Bake in the lower third of the oven for 35 minutes, or until the cornbread is golden brown. Let cool 10 minutes. Cut into small wedges and arrange on a serving platter. Sprinkle with crumbled bacon and garnish with rosemary sprigs, if using. Serve warm.
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Eggplant Fritters Stuffed with Molten Mozzarella
September 29, 2009
Another delicious party recipe, compliments of Elizabeth W. Gift Baskets.
EGGPLANT FRITTERS STUFFED WITH MOLTEN MOZZARELLA
Don’t know where this recipe originated. I think I first saw it in a Marcella Hazan cookbook. More recently I saw a version in Bon Appetit magazine, which is the source I adapted my version from. Whoever came up with the original certainly had two of my favorite flavors in mind… cheese and fried. How could you go wrong!
INGREDIENTS
2 large eggplants
1 ¼ teaspoons salt, divided
Olive oil (for brushing)
Canola or vegetable oil (for frying)
2 large eggs
¾ cup finely grated Parmesan cheese
1 ¼ cup plain dry breadcrumbs, divided
1 tablespoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
1 ½ tablespoons all purpose flour
3 ounces mozzarella cheese, cut into ½ inch cubes (about 15 cubes) or 3 ounces smallest bocconcini
DIRECTIONS
- Cut eggplants crosswise into ½ inch slices. Sprinkle with 1 teaspoon salt and arrange in a colander. Place colander in sink and let stand about 30 minutes, until eggplant slices begin to sweat and give up liquid.
- Preheat oven to 350 degrees. Brush 2 large baking sheets with olive oil. Pat eggplant dry with paper towels and arrange in a single layer on prepared sheets. Brush lightly with olive oil. Bake until eggplant is tender and dry, about 1 hour. Let cool slightly; coarsely chop.
- Whisk 1 egg, grated Parmesan, ¼ cup breadcrumbs, thyme, ¼ teaspoon pepper, and ¼ teaspoon salt in a medium bowl. Stir in chopped eggplant (mixture will be soft.) Spread 1 cup breadcrumbs on plate. Whisk 1 egg and the flour in a small bowl. Press and shape eggplant mixture into 1 ¼ inch balls. Press 1 piece of mozzarella into the center of each ball, making sure to reshape the eggplant mixture so it covers the cheese completely. Dip balls, one at a time, into egg batter. Roll in breadcrumbs to coat.
- Pour enough canola oil into a large skillet to reach a depth of ½ inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot.
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