I had seen the strawberry tartare in the March (maybe?) issue of Tea Times and I knew I wanted to do something similar for Erin’s shower. The strawberry mixture was mounded in silver spoons and it created a very whimsical amuse bouche.

I wasn’t sure how to make it work for the shower but I was determined to do so.  And, I am happy to say, not only did it work, it was awesome.  The flavors came together to create a refreshing palate cleanser and everyone loved them.

My son Matthew came up with the brilliant idea of placing the bowls of the spoons in a vintage deviled egg dish.

Because I made these ahead I had to allow for the juice that was going to occur. I compensated by using a 1/2 tsp. of gelatin in the berries. These were so good, I just can’t tell you… you need to try them. And look how cute!

Balsamic Strawberries with Basil

• 1 quart of ripe strawberries, stemmed and chopped coarsely
• 2 tablespoons sugar, or to taste
• 1 tablespoon balsamic vinegar
• 1/2 tsp fresh ground black pepper
• about 4 large basil leaves finely sliced
• 1/2 tsp unflavored gelatin
• 2 tbs hot water

1. Dissolve the gelatin in the water.
2. Mix the berries and the rest of the ingredients, except the gelatin, together in a bowl. Allow to stand for a few minutes. Taste and adjust flavors.
3. Stir in the gelatin thoroughly but gently., appetizer, tea party, amuse bouche,
4. Chill until ready to use, at least 2 hours
5. Mound the mixture in spoons, garnish with basil cut on a chiffonade.
6. Makes about 3 cups, enough for a multitude of spoons

image: marye audet

I know..you wonder why I have waited so long, don;t you?

Honestly, it was pure D. laziness on my part.  He sent me this awesome recipe but when I tried to publish it there was a lot of code that I needed to delete.

So I deleted the whole thing because I was in a hurry.

This Asian inspired calamari salad is incredible.  I am very picky about calamari.  I have had it at the Sardine Factory in Monterey, as well as a place that used to be on Canary Row called the Outrigger and I liked it both times…but I won’t order it unless I am pretty sure of the chef.

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Deviled Eggs. You know you have to have them. With 4th of July coming up I am whispering one word to my chickens to get them in egg laying overdrive. Cacciatore. Read more

One of the secrets for staying on a diet is to eat really good food. While celery may be low calorie and fill a chewing need it is really pretty mundane and doesn’t give much in the way of sensory satisfaction. Rather than a cottage cheese and broiled chicken breast lunch (again!) try a plate of small, assorted appetizers like these. Phyllo dough gives the luxury of puff pastry without the calories or fat. The intense tomato flavor and the tangy cheese just makes your mouth happy it belongs to you. Read more

Yeah, it is pretty much down to the wire, isn’t it? Whether you need a few last minute things to round out the table or you need a whole buffet of last minute appetizers we have ya covered!

Here are some quick and easy appetizer ideas

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Absolutely, guaranteed THE BEST New Year’s Eve Appetizers on the Internet.Seriously, have I ever led you astray? I mean besides that time…. These appetizers aren’t necessarily make ahead, or quick, or last minute, or cheap, or easy. They are, in my not so humble opinion, simply the best.Sometimes you need to serve the best. The most beautiful, the most elegant, the most unusual and delicious. Sometimes it is just fun to look at recipes you would make if you had the time or the money. These are the most beautiful, elegant, unusual of them all, perfect for the fancy New Year’s Eve Celebration, guaranteed to impress the boss or the new guy’s ex -girlfriend, or, more importantly….the mother-in-law. Read more

We are now counting down the days until the New Year.

For us, New Year’s Eve has never been a big deal. We often play board games with the kids, or watch a movie because we are rather low key I suppose. I grew up in an alcoholic home and I dislike being around people who have had too much to drink. But there is always a place for good food in any holiday celebration so whether you are planning a big bash with 1,000 of your best and closest friends, or a quiet evening with those you love appetizers are probably part of it.

Over the net few days I am going to concentrate on “The Best New Years…Recipes” Make ahead appetizers, easiest appetizers, last minute appetizers, traditional foods for the buffet… Lots of great ideas to come!

Since there are several days until the “BIG Evening” I thought to start with those things that you could make ahead and would either freeze or hold well. Following are 21 of the BEST Make-Ahead Recipes for New Years

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Thanksgiving is this week!

This is always a busy week for me and sometimes I just want to get the kids busy doing something so that I can concentrate on other things. I don;t usually use convenience foods like slice and bake cookies, cake mix or premade frosting but here are some ideas for foods the kids can make by themselves!  The mixes just mean that they can be more independent-more time for you to get your stuff done!

1. Check out these cute Turkey Cookies from Pillsbury!

2. Let them make some Pumpkin Ice Cream

3. How cute are these Marshmallow Pops?

4. And I thought this Peanut butter “Cheese Ball”would be cool to take to the school party with some Lorna Doones.

5. Pumpkin Dessert Squares are a little more involved but yummy and easy enough for most kids 8 and up to do with a little supervision.

6. How could a kid resist these Teeny Turkey Snacks?

7.  Here is an easy Oreo Cookie Turkey Snack

8. Pumpkin Mousse is easy and delicious. Have the kids whip it up while you watch the parades!

9. Kids can toss together this beautiful Bacon Cranberry Spinach Salad for a colorful side

10. Make an edible centerpiece with this cornucopia

Other ways to get the kids busy in the kitchen is to have them wash vegetables, make place cards and place mats,  and practice their reading by reading off recipes to you as you cook.  Make it a family thing and make memories that last a life time.

I love tortilla chips. I especially love homemade ones. No these are not baked..But they are a delight, and if you use them as the base for nachos they will be baked..how’s that?

These are a fun project for the whole family. The kids will have a great time painting the tortillas with food colors. If you are doing these for a Christmas party then do them in red and green. I want to do a pop culture party for New Years with the Tie Dyed Cheesecake and some retro style stuff that is yet to be named.

Tie Dyed Tortilla Chips

Serves 6

• 12 white corn tortillas
• Paste food colors
• Vegetable oil for fryer
• Sea salt or table salt

Make the Dye:

1.Mix 1/4 tsp of paste food color with 1/8 cup of water. You can adjust the color intensity by adding more water to make it lighter or less water to make it intense. Choose at least four colors for dyes.

2. Lay the tortilla flat on a work surface that has been protected with wax paper or other protective layer. Using the food color and brush begin to paint the dye onto the tortilla, mixing colors any way you like.

3.Let tortillas dry for 1 hour.

Fry the Tortilla Chips:

1.Fill fryer with oil and preheat according to manufacturer’s instructions.

2.Cut tortillas into eighths with sharp knife.

3.When the oil reaches 375 degrees (185 C ) place the triangles into the fryer basket. Do not crowd them too much.. Fry until crispy. This will take about 1 to 3 minutes.

4.Pull basket out of oil and hold over the fryer so that the extra oil can run off for a minute or two. Tip basket carefully on towel, or paper towel.

5.Let the oil heat back up to 375F (185C) before you add any more tortillas. Repeat process until all the chips are cooked.

6.Sprinkle with salt, if desired, and serve hot.

These are so awesome that you will want to bite the screen. Seriously. On a regular basis I participate in the Leftover Queen’s Royal Foodie Joust   even,  if I may be so prideful, winning one.

This month’s ingredients were mushrooms, cheese, and herbs.  I had at first thought of Parmesan and mushroom palmiers, which are something that I love but I wanted something different…unique.  Unusual. Hmmm. I have been fascinated with Beggars’ Purses since I read about them a few years ago but had not taken the time to make them…hmmm..Maybe? I clicked through my mental flavor rolodex and came up with…ah..perfection!

Tempting,  aren’t they?

Mushroom, Oregano, and Gorgonzola  Beggars’ Purses in Brown Butter Sauce.  The filling is a nice juxtaposition of mushrooms, garlic, onion, and oregano with a salty bite from the gorgonzola.  It is rich and creamy  in the mouth followed by a slow, surprising heat from, what else? A tiny touch of smoky dried chipotle.  White flour crepes would have been too bland for this, so whole wheat crepes add their delicate, nutty flavor and enhance the nuttiness of the browned butter.

Wow. I love it. I am so pleased with how these came out! I think you will be, too.  Make sure you get whole chives for the ties, they need to be long and set them in boiling water for no more than a minute or they are too hard to work with. The filling and crepes could be  done ahead and assembled at the last minute.

Mushroom, Oregano, and Gorgonzola  Beggars’ Purses

Make Crepes:

3 eggs

1 cup whole wheat flour

1 cup milk

pinch salt

Blend together in blender until smooth.  Set aside for about an hour for the gluten to relax.

Filling:

8 oz mushrooms, chopped

4 cloves garlic, chopped

1/4 tsp dried chipotle granules (optional)

1 onion, chopped

1/3 c fresh oregeno, stems removed and leaves chopped.

6 ozs of gorgonzola  cheese, crumbled.

1 Tbs olive oil, 2 Tbs butter for sauteeing.

Saute all ingredients except cheese in pan until soft, and almost creamy, and flavors have blended.  Stir in gorgonzola and set aside.

For Crepes:

Heat a nonstick pan on a burner and rub a stick of butter over the pan. Pour in about 3 tbs batter and swirl pan to get a thin coating on pan.  Cook batter until edges brown.  With your fingertips peel crepe from pan and flip it for a few seconds. Put on plate. Put one tablespoon or so on center of crepe and bring edges up around it. Tie with chive stalk.

Bake at 350F for 15 minutes.

Meanwhile put 1/2 c butter in a pan and simmer until amber brown without stirring.

Pour butter sauce on plate.  Set Beggars Purses on plate and spoon more sauce over top. Garnish with some gorgonzola.  Serve immediately. Makes 12