It's not too early to
start thinking about the Thanksgiving Day meal (because I'm the Carb Diva,
T-day is my favorite holiday). Obviously, this year will be different. We won't
be gathering a dozen or more people under our roof (unless you already all live
together).
But we still have much
to be thankful for. Let's plan on creating sweet and savory memories from the
kitchen and creating loving memories around the dining table.
Here are a few of my
favorite recipes from my recipe file for appetizers.
Carb Diva
Mediterranean Cheese Torta
Ingredients
- 2 8-oz packages cream cheese, at room
temperature
- 1/4 cup basil pesto
- 1/2 cup oil-packed sun-dried tomatoes,
drained
- 2 tablespoons grated Parmesan cheese
- 1 tsp. minced garlic
- 1/4 cup kalamata olives, finely minced
Instructions
(1) Line a 2-cup container (preferably
plastic) with two layers of cheesecloth. Set aside.
(2) Beat the cream cheese with an electric mixer until very smooth and creamy.
Spoon 1/4 of the cream cheese into the bottom of the prepared container.
(3) Spoon the pesto evenly over the cheese. Add a second layer of cheese.
(4) Place the sun-dried tomatoes, Parmesan cheese, and garlic in a food
processor and pulse until finely chopped. Spread the tomato layer over the
cream cheese.
(5) Follow with a third layer of cream cheese, then the minced olives, and
finally the last 1/4 of the cream cheese.
(6) Fold up the edges of the cheesecloth to cover the top of the cream cheese.
Press gently to compact. Cover airtight and chill until firm, at least one hour
and up to one day.
(7) To serve, fold back the cheesecloth, invert the container onto a serving
plate and remove the container and cheesecloth. Serve with crackers or
crostini.
Creamy Blue Cheese Dip
This is the stuff you dip, spoon (or desire to
bathe in) when you eat Buffalo wings:
Ingredients
- 1/2 cup buttermilk (see note below)
- ½ cup sour cream
- ½ cup mayonnaise
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1/8 teaspoon black pepper
- 3/4 cup crumbled Danish blue or Stilton
Instructions
- If you like a chunky dressing, combine all ingredients except the cheese in a bowl; stir to blend. Fold in the crumbled blue cheese.
- If you prefer a smooth dressing, process everything in a blender or food processor. If the mixture seems too thick, add a few more teaspoons of milk.
NOTE: If you don't have buttermilk, don't
worry. Place 1/2 teaspoon of white vinegar in a 1 cup measuring cup. Fill to
the 1/2 cup mark with regular milk, stir and let sit for 5 minutes.
Norwegian Gravlax
Ingredients
- One two-pound salmon fillet, skin on
- 3 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon coarsely ground black pepper
- 1 bunch dill, coarsely chopped
Instructions
- Trim salmon fillet. Scrape the skin well
to remove scales and use tweezers or pliers to remove any bones.
- Blend together salt,
sugar, and black pepper. Sprinkle half of the salt mixture in the bottom of a
roasting pan, then sprinkle one-half of the dill over.
- Place the salmon in the pan, skin-side down.
- Sprinkle on the remaining salt mixture and dill. Press with hands to ensure
that salt adheres to salmon flesh.
- Cover and refrigerate for 3 to 4 days, turning fish over every day.
- Scrape seasoning and dill from fillets before
serving.
Marinated Carrots
Ingredients
- 3 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 pound carrots, peeled and cut into matchstick pieces
or coarsely grated
Instructions
- In a large bowl, combine mustard and
vinegar. Whisk to blend.
- Gradually whisk in olive oil.
- Add carrots and toss to coat with dressing.
- Marinate at room temperature, tossing occasionally, for 2 hours.
Slow-Roasted Tomato Tart
Ingredients
- 2 pounds of Roma tomatoes (not too large), cut in half
lengthwise
- 1/4 cup olive oil
- salt and freshly ground black pepper
- fresh thyme sprigs (optional)
Instructions
- Preheat oven to 225 degrees F.
- Place the tomatoes, cut side up on a rimmed baking sheet (a jelly-roll pan
works great for this!).
- Drizzle with olive oil and season with salt and pepper (and thyme, if
using)
- Bake until the tomatoes are no longer
exuding juice, but still feel plump (this will take anywhere from 4 to 6 hours,
depending on the size of your tomatoes).
Prepare the Pastry
Now that the tomatoes have given up their
excess juices (and in doing so all of their amazing flavors has been
concentrated into a cute little bundle), we need to construct the tart shell.
An internet search will reveal many
"tomato tart bakers" who use pre-made puff pastry to line their
baking pans. Others will opt for a pre-form galette made with a traditional pie
dough. I prefer to use an easy (and very forgiving) pastry recipe that allows
one to roll out the pastry directly into the pan.
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour (divided)
- 2 tablespoons cold water
- pinch of salt
- 1/2 cup shortening
Instructions
- In a small bowl combine the 2 tablespoons
of flour and the water; mix with a spoon until smooth. Set aside.
- In another (medium-sized) bowl combine the remaining (1 cup) flour and
salt. Cut in the shortening until the mixture resembled coarse crumbs. Add the
reserved flour/water mixture. Stir until it forms a ball.
- Press the dough onto the bottom and up the sides of an ungreased 9-inch pie
pan.
Finish the Tomato Tart
Ingredients
- 1 large yellow onion, minced
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 2 cups grated cheese (see suggestions below)
- 2 tablespoons sour cream
Instructions
- Preheat oven to 375 degrees F.
- Place onion and olive oil in medium-sized sauté pan. Cook over medium heat
about 10 minutes or until onion is softened and is beginning to get golden in
color. Set aside to cool.
- Place one-half of the cheese in the pastry-lined pan.
- Stir the sour cream into the cooled sautéed onions. Dollop spoonfuls of
this mixture evenly over the cheese.
- Top with the roasted tomatoes, and then the remaining cheese.
- Bake for 35-40 minutes or until the crust is golden brown.
- Remove from oven and let rest at least 10 minutes before serving.
Suggestions for Cheese
- Irish Cheddar (my favorite)
- Feta cheese
- Swiss or Gruyere
- Sharp Cheddar and/or Cheddar/Jack
