When I saw this recipe for chipotle cranberry sauce in Bon Appetit I was somewhat skeptical. But I made some adjustments to it, and made it and you know what?

It was good. Not just like..mmm..yeah..good...But more like...WHOA, now that’s GOOD!

This would be great warmed up over a brick of cream cheese and served with gingersnaps or Carrs Water Crackers. I am thinking it would make incredible phyllo appetizers as well. You get the tart-sweet tastes of the cranberry and cinnamon and then the smoky heat from the chipotle..and a little whisper of garlic at the end – like the smell of perfume in the house the morning after a party. Faint…but there.

If you love your traditional orange- cranberry sauce you may not like this as a substitute. To me it was more of an appetizer, something to be eaten with cheese, apples, and crackers. Give it a try, if you like southwestern flavor you are gonna love this.

Chipotle Cranberry Sauce

• 2 canned chipotles in adobo sauce, mashed
• 1 lb cranberries
• 1 1/3 cup sugar
• 1/4 cup apple cider
• 1 clove of garlic, minced
• 1/4 tsp cinnamon
• 1/4 tsp cumin

1. Combine chipotles, sugar, cider, garlic, and cranberries in a pan.
2. Cook, stirring, over medium heat until sugar melts and cranberries pop. You may need to add a little more cider.
3. Add cinnamon and cumin and simmer about five minutes.
4. Let cool.

Makes about 1 1/2 cups

images:marye audet

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Which is why it seems so amazingly unfair that I have lived in Texas for most of my adult life. Lest this turn into another whine about the four states where I would prefer to hang my Calphalon pots we will move right along to the post for today..

If you make these small they are great appetizers. If you make them a little larger they are a breakfast roll. Either way they are amazing. You can make this simple if you want and buy frozen pizza dough but it is simple to make and much better homemade.

The chewy dough holds creamy, piquant chevre, tangy cranberry, and a bite-ya-back touch of black pepper. It is an unexpected combination that really works. You can use the filling in puff pastry, phyllo nests, and other doughs for a change of pace, or you can make it really easy and serve it on crackers. Everyone needs a quick go-to appetizer recipe and this one may end up being yours.

Chevre, Cranberry, and Black Pepper Appetizer Pizzas

• 1 lb chevre (goat cheese)
• 1/2 cup dried cranberries
• 1 tsp cracked black pepper
• 1 tablespoon orange zest

Break up into a glass bowl. Mash together gently with a fork. Cover and allow flavors to blend for thirty minutes to an hour.

Pizza Dough: I still like the Daring Bakers Pizza Dough we did last autumn, but if you are looking for more here are several:

• Part wheat pizza crust
• Alton Brown’s Pizza Crust
• Epicurious Pizza Crust

Instructions:

Follow the dough instructions to the shaping. Break off egg sized balls of dough (or a little smaller) and form into small rounds on baking sheet. Allow to rise for 30 minutes. Gently make a well in the centers and add the chevre mixture by tablespoons. Bake at 375 for ten minutes or until done.

This will make about 24, depending on the size.

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The salsa is so unique, I think. It is sweet, spicy, warm with cilantro, and cool with the honeydew. Perfect for the Dog Days of August!

The colors were refreshing, too. Green, light green, purple…

This is a cinch to put together, guaranteed to impress everyone and is perfect for dipping homemade tortilla chips into OR Serving over fish, chicken, or shellfish. I think if you were going to do pork you would probably want to replace the honeydew with canteloupe, which is my next experiment.

This is seriously good. Try it. Erin (my oldest daughter) and I had to make it twice. We test tasted the first batch until it was almost gone.

Honeydew Salsa

• 2 cups  diced peeled honeydew
• 3/4 cup  chopped fresh cilantro
• 1/8 cup chopped mint leaves
• 1/2 cup finely diced red onion
• 2 tablespoons fresh lime juice
• Grated zest from one lime
• 2 tablespoons olive oil
• 1 serrano (hot) or jalapeno (medium) chopped

Combine all ingredients and allow the flavors to blend for 30 minutes.

Makes about 3 cups… depending on how many times you taste it to adjust the seasonings.

images:marye audet

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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

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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.

Well this was amazing.  My favorite.  Addictive.  I could eat TONS of it.  Pinkie swear.

It isn’t really a salad, the greens are wilted and it is served warm…but oh my gosh….

Do try it because it is just that awesome.  Oh, and if you are not sure about calamari? Try it with chicken breast. 

Chef Jeff’s FIVE SPICE CALAMARI WITH ASIAN GREENS
Recipe Courtesy of Chef Jeff Moschetti, Warwick Melrose Hotel

VINAGRETTE

Makes 2 cups
1 cup Sweet Thai chili sauce*
2 tablespoons Rice wine vinegar, unseasoned*
2 tablespoons Lime juice
1 cup Grapeseed oil
2 teaspoons Sesame oil*
2 tablespoons Soy sauce*

Add the chili sauce, rice wine vinegar, soy sauce and the lime juice to a blender. With the
motor running, add the oils slowly to emulsify. Makes 2 cups

FIVE SPICE DREDGE

2 cups All purpose flour
3 tablespoons Chinese five spice powder*

Mix well.

CALAMARI Serves: 4 – 6

2 cups Calamari tubes – cut into rings
Five spice flour
¼ cup Vinaigrette
2 tablespoons Caramelized yellow onions
1 cup Mizuna
1 cup Totsoi (mixed greens can be substituted)
1 tsp. Black Sesame Seeds
Nori seaweed * – cut into ¼” x 2” long strips
Salt to taste
Dredge the calamari in the five spice flour and shake off the excess. Fry until golden brown and let drain.

Toss the calamari with the vinaigrette, greens and the onions. Place in a bowl and garnish with nori seaweed and the black sesame seeds.

Serve with chop sticks.

* Can be purchased at an Asian market or Central Market

Image:(c) 2009 Marye Audet

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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.

Deviled eggs are so simple to make that you really don’t need a recipe but there are lots of variations to them and how they are done. The secret is in having a really good mustard and just enough of it to be tangy without being overpowering. Plan on at least two deviled egg halves per person.

Basic Deviled Eggs

12 eggs
1/4 c tablespoons mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1/2 teaspoon salt
Paprika

Hard boil the eggs

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

I got this recipe on All Recipes and tweaked it a bit to suit me. It is definitely a different take on deviled eggs.

Bacon and Cheese Deviled Eggs

12 eggs
1/2 cup mayonnaise
4 slices bacon
1/4 cup finely shredded Cheddar cheese
1 tablespoon dijon mustard
1 tablespoon minced onion

Hard boil the eggs.
While eggs are cooking fry the bacon until crispy. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and mustard. Stir in bacon, onion and cheese. Fill egg white halves with the yolk mixture, sprinkle with paprika, and refrigerate until serving.

Ranch Style Deviled Eggs

12 eggs
1/4 c mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1 tbs ranch dressing mix
1/2 teaspoon salt
Paprika

Hard boil the eggs.

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

Other options include adding crabmeat, horseradish, minced jalapenos, chipotle,  a variety of cheeses (try pepperjack!), sweet pickle relish, and almost anythign else you can think of.  Deviled eggs are a versatile and inexpensive addition to your July fourht celebration.

Image: Morguefile 

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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.

This is from the South Beach Diet Cookbook

Sun Dried Tomato Tartlets

8 sheets thawed phyllo dough

3/4 c low fat ricotta

3 tbs low fat feta cheese

1 egg white

1 scallion chopped

2 tbs chopped fresh basil

2 cloves of garlic minced

1 1/2 ounces oil packed, sun dried tomatoes, drained and chopped.

Coat 24 mini muffin pans with cooking spray.

Keep the phyllo covered with a damp towel while working . Spray one phyllo sheet with cooking spray, top with phyllo sheet. Spray with cooking spray and repeat the process 2 more times, for a total of four sheets stacked. Cut into 12 equal squares and press each square into a muffin cup. Repeat with the remaining pastry.

Bake at 375 for 5 minutes.

Combine the cheeses and the egg white in a bowl of a food processor and blend until smooth. Add the remaining ingredients and mix. Spoon into shells and bake at 375 for 5 minutes or until they puff and are heated all the way through.

33 calories per tartlet

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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

1. Run to the local store and pick up several good cheeses and some pears and apples, and maybe a pomegranate.  Slice the pears and apple thinly and lay a slice of cheese over it. Mount the pomegranate in the middle of the tray. Cut small clusters of red grapes to garnish. Serve smoked almonds.  Cheese to try?

• edam
• gouda
• dubliner
• cheshire
• Tillamook aged cheddar
•  camembert
• chevre -especially a peppered chevre..yum!
• mimolette
• manchego

For a nice pomegranate compote, check out this recipe from the California Pomegranate Council.

Holiday Pomegranate Compote

Seeds from 2 medium pomegranates, about 1-1/2 cups
1 tablespoon finely chopped orange zest
1 tablespoon orange juice
1/2 tablespoon grated fresh ginger
1 tablespoon honey
1/4 teaspoon salt

Gently fold together pomegranate seeds and remaining ingredients.

Makes 1-1/2 cups.

Try serving that with some Carrs Water Crackers and a slice of gouda.

2. Grab a shrimp platter. Take a Carrs Cracker, put a tsp of Thai sweet/hot chili on the cracker and top with a shrimp.

3. Savory Puff Pastry Squares -made with frozen puff pastry (it takes about 20 minutes to thaw!)

4. New York Times list of 101 appetizers you can make in 20 minutes or less!

5. Melt jalapeno jelly and pour over a block of cream cheese. Serve with crackers. I am odd, but I like it with graham crackers or Lorna Doones. Something about the combo of sweet/hot/tangy

6. Fondue- Seriously you can dip anything in melted cheese and have it taste good. Steamed tiny new potatoes, pearl onions, squares of french bread, apple, pear..whatever. This cheese fondue  is another of Valli’s spectacular recipes!

7. Popcorn! Everyone likes it. Toss with a few sprinkles of taco seasoning.

8.  Make roll-ups. Take flour tortillas, spread with cream cheese, sprinkle with chopped green onion and dried cranberries, lay a slice of ham or smoked turkey over it and roll tightly. Cut on the diagonal in 3 or more pieces.

9. Fried Ravioli from Food Network starts with purchased ravioli. Rather than the marinara suggested make a

10. olive oil/garlic dip or….

11. a pesto dip.

How about a selection of foods; shrimp, chicken breast skewers, chips, tortilla chips, crudites, sliced fruit, toasted french bread, gingersnaps, vanilla wafers, even animal cookies- with dips like:

12. Chipotle Chili Black Bean Dip 

13. Chevre Dip with Lavender & Honey

14. Pumpkin Dip 

15. Mexican Cheese Dip
16 Hot Crab Dip in a Bread Round

17. Vidalia Onion Dip

If you want something more substantial try:

18.Apple Chicken Quesadillas 

19.  Olive and sun dried tomato crostini

20. Pick up some artisan bread, like black olive or sourdough, and make small sandwiches with a slice of cheese and a fresh tomato.

21 . Seriously, buy Milky Way Bars and cut into 3-4 pieces. Slide on a skewer with a slice of banana, followed by a marachino cherry.

22.  Pour a big bag of Holiday M & M’s in a crustal bowl the middle of the table. Place big pretzel rods in a bowl of vanilla icing, sticking straight up. Guests take the pretzel from the icing and roll in the M&M’s. How cool are you?

23. Chex Mix. You know you want it.

24. Make skewers of small squares chocolate cake, followed by a cherry, followed by a small ball of cream cheese rolled in chopped pecans of walnuts. Call it Unconstructed Black Forest Cake.

25.  In a pinch take a stroll through the freezer section of the grocery. There are usually all kinds of possibilities from mini cream puffs to guacamole.

Most of all..relax and have fun. Happy New Year from my house to yours!

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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.

Even if you add only one or two of these in with the easy ones, cheap ones, and make ahead ones you are sure to be pleased with the results…Go ahead. Try.

1. I am going to be very bold and start with one of my own recipes. Mushroom, Oregano, and Gorgonzola Beggars’ Purses .

2. Bleu Cheese Tartlets

3. Dried Fig Souvlaki

4. A Mingling of Tastes Blog brings us an awesome recipe for Pistachio-Chicken Liver Pate. Be sure to use only the organic chicken livers in this because the liver will carry alot of toxins in non-organically raised animals.

5.Candied Espresso Walnuts

6. Spanakopita and 7. Mini Crab Cakes are always elegant choices.

8.Taste of Home has this centerpiece Appetizer Wreath. Crescent rolls, cream cheese, herbs and broccoli are a great (and beautiful ) combination.

9. Rachel Ray’s Coconut Shrimp from Food Network is fantastic. I serve coconut shrimp with a spicy mango sauce.

10. Mushroom Tars with Cheese and Brandy

11. Another blogging friend, Marie from A Year From Oak Cottage, has this amazing Smoked Salmon Tartar and I promise if you go to the page you will ave a tour through a VERY elegant table setting!

12. From Emeril, Palmiers with Sage and Romano Cheese not that hard when you start with frozen puff pastry.

13. Fig and Olive Tapenade from All Recipes. Try this with small squares of purchased olive bread and thinly sliced oranges.

14. Cinnamon Pork is at the edge, as for as appetizers go, but sliced paper thin, alternating the meat and sauteed apple slices, and skewered it would be amazing. Stick the ends of the skewers into a loaf of pain campagne.

15. Crab & Artichoke Croissants

16. Amuse Bouche is a term referring to a tiny morsel of food that is served prior to the first course. It is literally translated as “mouth amuser” and is to get the taste buds interested in what comes next. This Asparagus Mousse is served on a ceramic spoon, which is a very predictable presentation but what if you served it on a hollowed out lemon wedge?

17. Andouille Stuffed Jalapenos.

Image:Everyday Food

18. Blackbottom Coconut Bars..Cut them in small diamond shapes for a sweet nibble.

19. Puff Pastry Pinwheels filled with Sun Dried Tomatoes and Pesto

20. Rick Bayless’s Sweet and Savory Papaya with Mexican Cheese would be excellent with shortbread cookies

21. Fried Ravioli

22. A woman I used to work with eons ago brought the BEST Rum Balls to every holiday event. We were SO glad she did. Sometimes she made half rum balls and half Bourbon Balls.

23. StrawberriesFilled with Marscapone are irresistible. I suggest a drizzle of Grand Marnier (cordon rouge, please), or creme de cassis to finish.

Image: What’s Cooking America

24. White Cheddar with Apples is simple, elegant and unusual…and delicious. You could also use ripe bosc pear.

25. Like the elegance and luxury of pate but not the idea of livers? Try this Country Style Pate with Prunes and Hazelnuts that is made totally without liver.

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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

1. The first comes from one of my favorite foodie bloggers, Valli, who writes wondrous things over at More than Burnt Toast. Her recipes are fresh and the images are fabulous. She has a special love for the Greek Islands and this recipe has been one of my favorites. The lovely thing about Greek foods is so often it is served at room temperature which makes it perfect for make-ahead cooking.

Aglaias’s Dolmades (Dolmades Nistisimi)

2. Olive Garden’s Artichoke& Spinach Dip. I think my recipe is better but I just looked for it and realized I hadn’t posted it. This is a good one in the interim. Make it ahead up to the point of baking and then just pop it in the oven before your guests arrive.

3. Caramelized Onion, Fontina and Mushroom Pizza this is a recipe that is on an article I wrote on caramelizing onions in a crockpot. The recipe is near the end of the page. Make ahead and bake at the last minute.

4. Next on the blogger friends list is Inge. She is so awesome, so creative… I am always amazed that these people even acknowledge knowing who I am! I have come to know her a little, through her cooking, and our shared love of books, family things and kitchens. Just perusing her images is a treat. Here is her recipe for Brie and Bell Pepper Tart.

Image: (c) Vanielje Kitchen

Bell Pepper and Brie Tart

5. What works better for New Year’s than glitter? This recipe for Glitterazzi from Jolly Time popcorn is sprinkled with edible gold glitter. How could anyone resist it?

Image: All Recipes

6. From All Recipes comes this fantastic Chicken Enchilada Dip. Serve it with….

7. Tie Dyed Tortilla Chips. My own. Have your kids help with the painting of these..they are just FUN!

8. Peabody. A most Unique person, and one that I don’t “know” except for the reading of her blog and the trading of comments that we do once in awhile. I love her name because it conjures up the image of a staid British nanny which is totally unlike anything she is or seems to be. Her blog, Culinary Concoctions By Peabody is a delightful melange of images and recipes.

Cheddar Ale Spread

9. Whole Foods. Dried Fig, Rosemary and Brie Bites. ‘Nuff said.

Image: Quentin Bacon for Real Simple

10. Jalapeno Shrimp from Real Simple will give your guests the luxury of shrimp without the “sigh-yet-another-platter-of-boiled-shrimp” face

11. Dharm is an engineer at heart and he is also an amazing cook. I laugh every-time I read his blog because of the way he puts things. Bread is a frustration to him because it isn’t logical and yet it always turns out well.

Pretzels

Image: Epicurious

12. Goat Cheese Crostini with Black Pepper and Blood Orange Marmelade

Image:(c)2007 Marye Audet

13. Any of the cookies from here

Image: Epicurious

14. I am going to be making these for Kettle and Cup as soon as things calm down here..you can count on it. Tea and Honey Crisps

15. Peppered Herb Cheese Log

16 Baked Brie with Cherries and Pecans. You can assemble this and then bake just before serving. Try substituting Pistachios for the pecans.

17. Prosciutto and Gruyere Pinwheels -just assemble ahead of time and bake before serving.
18. You gotta LOVE this. Non-alcoholic Jello Shots! Use Cherry Coke, Dr. Pepper, or anything you like…

19. From The Passionate Cook, one of the members of the Daring Bakers that I am involved with this awesome recipe for Prosciutto & sage chicken skewers with red pepper aioli

Image: Copyright © 1995 Land O’Lakes, Inc.

20. Toffee Cardamom Nuts

Image: (c) Megan’s Cookin

21. I couldn’t stop without a link to this recipe from Megan. Eggnog Truffles. Yeah. Do you see those adorable music notes she put on them? Amazing.

And there you have it. The best make ahead recipes for New Years!

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