Smokey Carrot Mac and Cheese Bites December 29, 2012

I came across a recipe for Carroty Mac and Cheese by Melissa Clark and thought it would make a great addition to the make-ahead kids menu rotation.  It’s such a great recipe that I played around with different cheeses and adding some Siracha for heat and have come up with a great retro, comfort food appetizer by cutting the casserole into bite-size squares.  This recipe is highly adaptable – make it with whatever cheese you have laying around.  I like to use up leftover smaller pieces of smoked gouda, aged goat and others by shredding them and mixing them all together.  It creates a complex flavor that is far more sophisticated than the standard mac and cheese.  I’ve also made this with gluten-free (brown rice) pasta and didn’t miss the wheat at all.

Bake this recipe in two baking dishes to make the casserole thinner and easier to cut into small squares.  Wait for the casserole to cool before cutting it into pieces if you plan to serve it as bite-size appetizers – it will give you cleaner lines like the ones I made pictured above. When making this for a family meal, bake the mac and cheese in one 16″ baking dish for thick, hearty pieces.

 

Smokey Carrot Mac and Cheese

12oz whole wheat elbow macaroni

2 1/2 cups coarsely grated carrot (about 3 large)

3 cups grated cheese (smoked Gouda, cheddar, pepper jack, etc.)

1/2 cup (1 stick) unsalted butter, cut into pieces

6oz fat free (0%) Greek yogurt (such as Fage)

1/4 cup whole milk

2 large eggs

1 teaspoon kosher salt

2 Tbs. Siracha

3/4 teaspoon mustard powder

1/4 teaspoon freshly ground black pepper

1/4 cup finely grated Parmesan cheese

1. Preheat oven to 400°F and grease 16-inch rectangular baking pan. Arrange a rack in the top third of the oven.

2. Cook macaroni according to package instructions in a large pot of heavily salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.

3. While pasta is hot, stir in all but 1/2 cup of the cheese and the butter. In a bowl, whisk together the yogurt, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.

4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the Parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

Frozen Vodka December 1, 2010

Take frozen vodka to a whole new level by freezing it in a decorative block of ice.  I have been making this impressive yet simple bar-staple for years and it not only adds interest to your bar, but it also keeps the vodka syrupy and delicious.

You’ll need an empty milk carton, various garnishes to fill the ice with color, and a bottle of good-quality vodka.

Before you begin, make sure that the vodka bottle you plan to use can fit in your freezer, standing upright.  Next, cut off the top of an empty milk carton to square-off the top and create a rectangular mold and rinse inside.  Place a bottle of vodka in the center of the clean carton and fill with first layer of chosen garnishes (evergreen sprigs, fruit, etc.).  Pour just enough cold water into the carton to cover the garnishes.  Freeze for several hours until the garnishes are suspended in the ice.  Add another layer of garnishes and again, pour just enough cold water into the carton to cover the garnishes.  Repeat freezing and filling until you fill the carton to about 1″ below the top.  Keep frozen until ready to serve.  Peel the carton away from the block of ice before serving.  Be sure to place frozen vodka on a tray with a lip to prevent melted water from spilling onto your bar.

Bacon-Wrapped Dates Stuffed with Parmesan November 19, 2010

These decadent bites are not the pretties appetizer, but they are one of the most popular that I serve.  People talk about them for days after the party.  I can understand the draw – they are sweet, sticky and salty bites of deliciousness.  What doesn’t taste good wrapped in bacon?

Bacon-wrapped dates are a great make-ahead appetizer.  Pit the dates up to a week in advance, stuff them with Parmesan up to 2 days in advance (refrigerate until ready to wrap in bacon), wrap in bacon up to 1 day in advance and pop these in the oven right when your guests arrive.

Bacon-Wrapped Dates Stuffed with Parmesan

24 Medjool dates

½ lb. Parmesan cheese, cut into 24 pieces

12 slices bacon, cut crosswise in half

Arugula, for garnish (optional)

Preheat oven to 450 degrees, with rack in middle of oven.  Cover rimmed baking sheet with foil and coat with non-stick spray.  Cut dates lengthwise to remove pit, then place Parmesan inside.  Seal by pinching the sides together over cheese.  Repeat with remaining dates.  Wrap each date in bacon and place on prepared baking tray, about 1” apart, seam side down.  Bake for 5 minutes; turn dates over to continue cooking until bacon is crisp, about 5 minutes more.  Remove from oven and drain on paper towel.  Serve over bed of fresh arugula, if desired.

• Be sure to use a rimmed baking sheet or a shallow baking dish.  The bacon will render some fat into the pan.
• If you cannot get the bacon to hold in place use a toothpick to secure it.

Sundried Tomato & Pesto Torta January 16, 2010

Rather than a making a dip, give this torta a try.  Similar to a savory cheesecake, the bright flavor of pesto and sundried tomoatoes are layered with creamy deliciousness.  This hearty spread will serve a large group and is a true crowd-pleaser.

It’s a bit time consuming to prepare and requires a fair amount of patience, but the end result is well worth it.  The torta can be prepared up to three days in advance and kept refrigerated.  It also freezes well and can be frozen for up to one month and defrosted in the refrigerator for 1 day before serving.  Be sure to make neat layers so each color is separate once inverted.

This recipe is adapted from a recipe originally found in Bon Appetit (August 1999).

Sundried Tomato & Pesto Torta

4 garlic cloves

1 1/2 cups (packed) fresh basil leaves

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

1 2/3 cups cream cheese, room temperature (about 21 ounces)

1 cup goat cheese, softened

1/4 cup freshly grated Parmesan cheese

1 1/3 cups oil-packed sundried tomatoes, drained

1/3 cup tomato paste

1/2 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs

Toasted pine nuts

Sourdough baguette slices, lightly toasted

To make pesto:  With the motor running, put garlic cloves through the feeding shoot of a food processor until garlic is minced.  Add basil, ¼ cup pine nuts, olive oil and lemon juice and process until well combined.  Add ¼ cup parmesan cheese and 1/3 cup cream cheese and pulse with basil mixture until mostly smooth and blended.  Transfer to a medium bowl.

To make sun-dried tomato pesto:  Puree tomatoes in food processor until smooth.  Add tomato paste and mix into tomato mixture.  Add 1/3 cup cream cheese and pulse with tomato until mostly smooth and blended.

To make goat cheese mixture:  Using electric mixer, beat 1 cups cream cheese, 1 cup goat cheese and softened butter in large bowl until fluffy.  Season with salt and pepper.

Spray 6-cup soufflé dish with nonstick spray.  Line with plastic wrap, extending plastic over sides.  Spread 3/4 cup goat cheese mixture into an even layer on the bottom of prepared dish.  Freeze for a few minutes to harden and help evenly spread next layer.  Top with half of tomato pesto, then 1/2 cup goat cheese mixture, then half of pesto mixture, using the back of a spoon to spread each layer and freezing for 2 minutes between each layer.  Repeat layering and freezing with 1/2 cup goat cheese mixture, remaining tomato pesto, 1/2 cup goat cheese mixture and remaining pesto.  Top with remaining goat cheese mixture.  Cover with plastic wrap and chill overnight.  (Can be made 3 days ahead and kept refrigerated, or frozen for up to 1 month and defrosted 1 day in advance.)

Invert torta onto platter by gently pulling edges of plastic wrap to lift torta out of prepared dish.  Peel off plastic and smooth any wrinkles with the edge of a knife run under hot water.  Top with sprigs of fresh basil and toasted pine nuts.  Serve with sourdough baguette slices.

Hip Tip – New Year’s Eve Formal December 20, 2009

Looking for an excuse to wear one of the great cocktail dresses in your closet?  Good news: When you’re the host, you get to dictate the dress code.  Many of your friends will be happy to have an occasion to dress up for.  New Year’s Eve is a special occasion, so dress the part.

New Year’s Eve Cocktail Party December 4, 2009

Host a hip New Year’s Eve cocktail party with ideas from my monthly column on The Family Groove.

www.thefamilygroove.com/dec09_TheDinnerParty.htm

New Year’s Eve Dinner Menu December 31, 2008

Didn’t make a reservation for New Year’s Eve?  There’s still time to plan and host a New Year’s Eve dinner at home.  This menu has all the components of a celebratory meal; a few fancy appetizers that feature choice ingredients, a great cut of meat with a special sauce, seasonal sides and a bittersweet ending (pun intended).  Make this meal for 2-10 people.  It won’t take you all day to prepare, but everyone will think it did.  Have a happy, hip and delicious New Year celebration.   

 

New Year’s Eve Menu 

Beginning the Countdown
Savory Black & White “Cookies” (Crostini with Black Olive Tapenade & Goat Cheese)
Shrimp Martinis

The Last Supper
Beef Tenderloin with Mustard-Cognac Sauce 
Sautéed Green Beans with Toasted Almonds, Shallots and Craisins
Balsamic Glazed Roasted Potato Wedges

Bittersweet Ending
Individual Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
Dark Chocolate Covered Strawberries with White Chocolate Drizzle

 
Recipes:
https://hiphostess.wordpress.com/2008/04/12/savory-black-white-cookies/ 
https://hiphostess.wordpress.com/2008/12/30/hip-tip-shrimp-martinis/
http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-Steaks-with-Mustard-Cognac-Sauce-236192
http://www.epicurious.com/recipes/food/views/Balsamic-Roasted-Potato-Wedges-231370
http://www.epicurious.com/recipes/food/views/Bittersweet-Molten-Chocolate-Cakes-with-Coffee-Ice-Cream-107659

Hip Tip – Stylish Shrimp Martinis December 30, 2008

Serve some shrimp “up” in a martini glass for a hip twist on the traditional shrimp cocktail.  It makes a great appetizer for New Year’s Eve, or any other time of year.