Hip Tip: White Cow Dairy Yogurt April 24, 2012

My newest obsession is yogurt from White Cow Dairy – a small, family farm in Western New York that uses dairy produced from their grass-fed cows.  White Cow yogurt is hands-down the most delicious yogurt I have ever tasted.  Their flavors are amazing: rueberry (rhubarb berry), lemon raspberry, lemon ginger, pumpkin and red fruit (grapefruit) are a few of my favorites.  The flavors are seasonal and change often.  

The yogurts contain purees and chunks of fruit rather than being flavored and strained.  The grass-fed milk produces a wonderful texture – rich and creamy with a luxurious mouth-feel. 

These amazing yogurts are pricey ($3.25/ 5.5 oz jar), but worth every penny.  They’re a nice treat and would be wonderful to serve at brunch.  Set out several jars in various flavors with pretty teaspoons to give your guests a taste of this truly special yogurt.      

White Cow yogurts are available in select Western New York store (including Wegmans) and in NYC at Murray’s Cheese (both locations).  Hopefully they’ll expand their retail outlets.  For now, they’re worth a special trip.

Smoky Roasted Red Pepper & White Bean Dip June 18, 2011

This dip is a smoky, creamy and filling – a delicious alternative to hummus!  You’d never guess that it’s super healthy too.  I usually have all the ingredients for this dip on hand, which makes it great for last minute entertaining.  It’s a real crowd-pleaser too.  Serve it with toasted pita, breadsticks or tortilla chips.

I like to serve this dip as part of an Argentinean Grill or Tapas theme menu.  It would also be a great appetizer for a backyard BBQ.

The dip can be made up to 2 days in advance and refrigerated in an air-tight container (bring the dip to room temp before serving and wait to garnish with the cilantro until then).

This recipe is a variation on Bobby Flay’s awesome dip from Mesa Grill.

Smoky Roasted Red Pepper & White Bean Dip

2 (9oz) cans white beans, rinsed and drained

2 garlic cloves, minced

2 large roasted red bell peppers, peeled & seeded, or 1 (8oz) jar roasted red peppers

3 Tbs. red wine vinegar

½ – 1 Tbs. canned chipotles in adobo (use mixture of peppers and adobo sauce)

1 Tbs. honey or agave nectar

salt & fresh ground black pepper, to taste

¼ C. cilantro, chopped (for garnish)

Combine all ingredients (other than cilantro) in a food processor and process until smooth.  Season to taste with salt and pepper.  Garnish with chopped cilantro before serving.

Hip Halloween Menu October 28, 2010

You don’t need a menu filled with ghoulish dishes for a festive Halloween party. Use seasonal flavors in creative ways to create a hip party menu that will please the adult palate.

Hip Halloween Menu

Pumpkin hummus served with blue corn tortilla chips

http://hiphostessblog.com/2009/10/25/pumpkin-hummus/

Fried pumpkin ravioli

http://hiphostessblog.com/2010/10/28/pumpkin-ravioli-appetizer/

Black olive tapenade crostini

http://hiphostessblog.com/2008/04/12/savory-black-white-cookies/

Lamb chop lollipops with chimichurri sauce

http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159

Carrot raisin salad

http://www.foodnetwork.com/recipes/kathleen-daelemans/carrot-quik-slaw-recipe/index.html

Maple-spiced nuts

http://hiphostessblog.com/2008/03/06/go-nuts-for-maple-spiced-nuts/

Pimiento-stuffed green olives (store-bought)

Pumpkin Ravioli Appetizer

Try this simple pumpkin ravioli recipe and serve these bite-size bundles as an appetizer at any fall gathering. Pumpkin ravioli are sold in the fresh pasta section of many grocery stores and Italian specialty markets. Often, the filling has a bit of sage in it, which pairs beautifully with pumpkin.

This fried ravioli technique can be used with any kind of store-bought ravioli. If you’re using a cheese based filling try serving with a warmed marinara dipping sauce.

Fried Pumpkin Ravioli

Canola oil, for frying
¾ C. low-fat buttermilk
2 C. bread crumbs
1 package store-bought pumpkin ravioli (about 2 dozen ravioli)
¼ C. fresh-grated Parmesan cheese

1. Preheat oven to 250 degrees. Fill dutch oven or deep frying pay with 2” canola oil. Heat over medium heat until oil reaches 325 degrees on a deep-fry thermometer.
2. Cover a baking sheet with waxed paper or parchment and set aside. Put buttermilk and bread crumbs in separate shallow bowls. Dip ravioli in buttermilk and coat completely, gently shaking off excess buttermilk over bowl. Next, coat each side of ravioli in bread crumbs, then place on prepared baking sheet. Repeat with remaining ravioli.
3. Fry the ravioli in batches (6 at a time) in hot oil. Turn ravioli once, until golden brown, after about 2 minutes, and continue cooking (about 1 minute). Transfer fried ravioli, with slotted spoon, to paper towel to drain excess oil. Sprinkle with Parmesan cheese. Transfer cooked ravioli to baking sheet and keep warm in preheated oven until ready to serve. Best served shortly after frying.

Sweet Potato & Blackberry Quesadillas September 9, 2010

Sweet potatoes, plump blackberries and mild cheddar cheese unite for a delicious and super simple fall appetizer or vegetarian dinner.  These quesadillas are truly one of my favorite quick menu options; they take 25 minutes from start to finish.  They come together even faster if using leftover mashed sweet potatoes and cooking the quesadillas several at a time on a griddle.

You’ll love the unique flavor combination of these filling quesadillas.  Serve them with sour cream or Greek yogurt (a healthier substitute) and enjoy! 

Sweet Potato Quesadillas

2 large sweet potatoes

4oz fresh or frozen blackberries

8oz cheddar cheese, shredded or sliced thin

12 corn tortillas (8”)

Kosher salt

Sour cream (or Greek yogurt) and salsa

Chopped cilantro, for garnish (optional)

1.         Wash potatoes, scrubbing dirt from skin.  Poke several holes in potatoes using a sharp knife; wrap each potato in a single paper towel and microwave until soft when squeezed.  Once cooked, cut a slit lengthwise on each potato and let cool for a few minutes.  Peel off skin and place cooked potato flesh in a bowl.  Mash lightly with a fork, and sprinkle with salt to taste.

2.         Lay 6 corn tortillas on counter and divide mashed potatoes evenly among each tortilla.  Spread potatoes until almost at the edge of tortillas.  Top with blackberries (about 4-5 per quesadilla), pressing them into potatoes.  Sprinkle with cheese and top with remaining tortillas.

3.         Spray tops of tortillas with nonstick cooking spray and place top side down on preheated griddle or nonstick pan.  Spray other side of tortillas as they cook and flip when slightly brown.  Cook bottom until also slightly brown.  If making in batches, keep cooked tortillas warm on baking sheet in preheated 200 degree oven.  Cut quesadillas into 4 wedges and serve with sour cream and salsa.

Ouzo Lamb Meatballs (Kaftedes) September 3, 2010

The best lamb burger I ever had was prepared  by a Greek man at a farmer’s market in Kinsale, Ireland.  The secret ingredient, he told me, was the addition of ouzo – a Greek anise-flavored spirit (similar to Italy’s Sambuca).  So I decided to make lamb meatballs using ouzo and they were phenomenal!  Don’t be afraid of the anise flavor – it isn’t licoricey.  Ouzo gives depth of flavor and keeps the meatballs deliciously moist.  No dipping sauce is needed for these flavorful lamb meatballs.

To make-ahead for a party, prepare the meatballs up to 2 days in advance and undercook them.  Reheat in the microwave for about 2 minutes, adding an additional minute at a time if needed.

Ouzo Lamb Meatballs

1 lb. ground lamb

3 Tbs. ouzo

½ yellow onion, chopped

3 Tbs. extra virgin olive oil

1 medium garlic clove, minced

3 Tbs. fresh mint, finely chopped

1 ½ Tbs. fresh parsley, finely chopped

2 Tbs. capers (rinsed), finely chopped

1 large egg + 2 egg yolks, lightly beaten

½ tsp. dried oregano

1 tsp. kosher salt

Fresh ground pepper

1 lemon, zested

1.            Place meat in medium bowl, add ouzo and let sit.  Sautee onions in 1 Tbs. olive oil until soft and caramelized, about 5 minutes.  Add onion to meat mixture.

2.            Add remaining ingredients to meat mixture and knead until well combined and smooth.  Using moistened hands or a small spring-loaded scoop, form meat mixture into 1” meatballs and place on a baking sheet.

3.            Heat 2 Tbs. olive oil in large skillet, cooking meatballs in batches until browned on all sides (size of batch depends of size of your skillet – keep the skillet hot by leaving plenty of room for each meatball).  Keep cooked meatballs warm on a baking sheet in a pre-heated 200-degree oven.  Sprinkle meatballs with lemon zest before serving.

Simple Summer Appetizer – Cantaloupe Caprese Salad or Skewers July 27, 2010

Since the heat wave moved in I haven’t been able to turn on my oven.  As a result, I have gotten creative with my no-cook recipes.  A caprese salad is one of my favorites this time of year, when the tomatoes and basil are at their best.  But instead of tomatoes, I substitute cantaloupe and made a delicious hip twist on this Italian classic.  Serve this combo as a salad or on mini skewers for a party (or kids).  This is a savory recipe – think of it like a vegetarian version of cantaloupe and prosciutto, another delicious sweet-salty combo. 

Seed and cut one ripe cantaloupe into chunks or round balls (with a mellon baller).  Use one container of Bocconcini (mini Mozzarella balls) and a small bunch of fresh basil.  Layer cantaloupe, Bocconcini and basil on skewers and repeat until the skewers are full, leaving an inch or so at the end.  Drizzle with olive oil, salt and pepper.  Instead of skewers, make a salad using the same ingredients and tossing until combined.  Serve with a nice glass of white wine or prosecco and enjoy!

Mini Hamburgers July 8, 2010

Don’t save small bites for your tapas or cocktail party – serve mini hamburgers and other mini grilled items (hotdogs, chicken sandwiches, pulled pork sandwiches, etc.) at your next BBQ.  Mini burgers are easy to make, quick-cooking (watch them – you don’t want them overcooked and tough!) and just so cute.  Even those with bigger appetites will enjoy them – just be sure to make enough. 

Make the mini burgers all the same or serve different flavors.  Make Fiesta burgers by adding cumin, cilantro, chopped onion, jalapeno and red peppers; make Asian burgers by adding fresh ginger, scallions and soy sauce;  or add Guinness to make super moist Irish-inspired burgers (see recipe index).  The possibilities are endless.  Ground lamb or turkey are also great options for mini burgers.

Looking for those cute little buns to house your mini burgers?  I’ve seen packages of them at several grocery stores.  Target sells whole wheat mini burger buns in their grocery aisle.  If you aren’t able to find pre-packaged, use a round biscuit cutter to make your own cut-to-size buns out of larger rolls.

Prosciutto-Wrapped Asparagus Bundles May 18, 2010

This recipe is the perfect example of how a single seasonal ingredient like asparagus can be transformed into a spectacular appetizer when paired with a few other choice ingredients.  Blanched asparagus and creamy herbed cheese are enveloped by paper-thin slices of prosciutto.  Although tying the chives is a bit time-consuming, the wow factor makes it worthwhile.  If you are pressed for time you can skip the chives all together, but they do add a fresh flavor component to these delicious bundles. 

Prosciutto-Wrapped Asparagus Bundles

1 lb. Asparagus, trimmed and peeled from tip down

1 package spreadable herb cheese, such as Alouette*

12 slices Prosciutto di Parma, sliced paper-thin

1 bunch chives (choose the longest available)

1.  Prepare water bath by filling a large bowl with ice and water, set aside.  Blanche asparagus by dropping into boiling water for 1 minute or until bright green.  Strain asparagus and rinse with cold water.  Immediately plunge blanched asparagus into ice bath.  Once cooled, strain asparagus, dry with paper towel and refrigerate until ready to use (can be done 1 day ahead).

2.  Cut prosciutto slices in half to make 24 short pieces.  Place ½ tsp. herb cheese at one end of the prosciutto halve and top with asparagus.  Carefully roll prosciutto around asparagus.  Tie asparagus bundle with 1 chive.

* Herb goat cheese or cream cheese are good substitutes. 

Hip Tip: Serve Rock Candy As Swizzle Sticks March 31, 2010

Add an unexpected option to the sweetener selection for tea/ coffee by setting out rock candy that can be used as a swizzle stick.  Choose from various colors to coordinate with your party decore:  yellow for Easter, green for a garden party, or use a neutral white or brown (pictured above) for a dye-free alternative.  A little whimsical touch like this will make everyone feel like a kid again.