I am really looking forward to the Super Bowl Go Broncos!
These are outstanding recipes from Food and Wine's Annual 2012 Cookbook. I would love to share a few of these appetizer recipes!
Wild Mushroom and Burrata Bruschetta
Yield 8 Servings, from Seattle Chef Ethan Stowell's menus with a mushroom variation.
1 lb Shiitake Mushrooms, stems discarded and caps quartered
1 lb Cremini mushrooms, quartered
2 Garlic Cloves, minced
1 1/2 t Rosemary, fresh chopped
1 t Lemon Zest, finely grated
1/2 C Extra Virgin Olive Oil, plus more for brushing
Fresh ground Salt and Pepper
16 slices of Peasant bread about 1/3" thick
1 lb Burrata Cheese, cut into 16 slices
In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 C Olive Oil and let stand for 1 hour
Light a grill or preheat a broiler pan. Spread mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat stirring occasionally, until browned, about 8 minutes. Top the toasts with the mushrooms, then top each with a slice of burrata and serve.
Pairs nicely with earthy, cranberry scented Sonoma Coast Pinot Noir 2009 Pali Riviera.
Yield 4 Dozen
Dorie Greenspan's sweet and savory cookie will delight your guests.
1 C All Purpose Flour
3/4 C Almond Meal or Ground Almonds (see Note)
1/3 C Sugar
1 t Fine Sea Salt
1 Stick Cold Unsalted Butter, cut into 1/2" dice
1 Large Egg, beaten
Black and White Sesame Seeds, for sprinkling
In a food processor, pulse the flour, almond meal, sugar and sea salt until the mixture is combined. Add the butter and pulse until the mixture forms large clumps.
Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to 1/4" thick. Slide the wax paper covered disks onto a baking sheet and freeze for at least 1 hour until firm.
Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with on epiece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2" round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1" apart on the prepared baking sheets. Lightly brush the cookies with the beaten egg and sprinkle with the black and white sesame seeds.
Bake the sesame cookies for 17 to 20 minutes until they are lightly browned, shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on baking sheets for 3 minutes, then transfer them to a wire rack and let them cook completely. Dorie Greenspan
This is a great make ahead recipe and can be stored in frozen state for up to 2 weeks.
Pairing these cookies with Green appley California Sparking wine, NV Scharflenberger Brut is exceptional.
Yield 4 servings
2 T Mayonnaise
2 T Scallion, minced
2 Dashes Tabasco
1 1/2 t Whole Grain Mustard
2 t Dry White Wine
1 1/2 T Lemon Juice, Fresh
Pinch of Celery Seeds
1/2 lb Celery Root, peeled and halved
1 Carrot, medium
1/4 C Red Onion, very thinly sliced
1 Celery Rib, very thinly sliced on a diagonal
1/2 lb Dungeness Crab cooked (1 1/4 lb in the shell)
Kosher Salt and fresh Ground Pepper
In a medium bowl, whisk the mayonnaise, scallion, Tabasco, mustard, wine, lemon juice, and celery seeds.
Using a mandoline, slice the celery root and carrot paper thin. Finely julienne the celery root and carrot slices. Add the celery root, carrot, onion, celery and crab to the dressing and toss. Season with salt and pepper. Cover and refrigerate for at least 2 hours, then serve. Thanks Gabriel Rucker! Love this recipe!
Great with Crudités, Crackers, toasted Pita pieces, or Crouton Lollipops for fun and unique ideas.
Puree Anchovy, garlic radish, fennel wedges and broccoli
Grind Pistachios, then mix with a T of mayonnaise, fresh from one lemon juice, vinegar, minced shallot and garlic, Couple T Crème Fraîche and fresh herbs of choice (I like herbes de Provence). Serve with Belgian Endive
Herbed Crème Fraîche
Blend minced parsley, tarragon and chives with Crème Fraîche and fresh lemon juice, season with salt. Serve with blanched asparagus! It's Delicious!
Mixed Bean Crudités Recipe
1 Large Garlic Clove, smashed
Pinch of Salt
6 Plump Oil packed anchovies, chopped
1/2 C Mayonnaise
1/3 C Finely Chopped Pitted Green Olives
1/2 t Fresh Lemon Zest
1 T Fresh Lemon Juice
1/4 C Extra Virgin Olive Oil
1 1/2 lbs Mixed beans, such as String beans, Haricots Verts, Romano Beans, Dragon Tongues Yellow wax beans and Purple Beans
On a cutting board, mash the garlic with the salt to a paste. Add the anchovies and mash to a paste. Scrape the paste into a bowl and stir in the mayonnaise, olives, lemon zest and lemon juice. Gradually whisk in the Olive Oil. Cover the aioli with plastic wrap and refrigerate until chilled.
Meanwhile, fill alarge bowl with ice water. Bring a large pot filled with 1" of salted water to a rolling boil. Spread the beans in a steamer
basket and steam just until they are crisp tender and the color is still vibrant. Immediately plunge the beans into the ice water to stop them from cooking further, let cool completely. Drain the beans and pat them dry. Transfer the beans to a platter and serve with the aioli. Thanks to Grace Parisi, for this delicious recipe.
Stay tuned for more flavor packed fun tailgate recipes! Fire Roasted Tomato and Three Pepper Enchilada's!