Hip Tip: Host a Honey Tasting September 14, 2012

During a recent trip to the Finger Lakes, I was treated to a selection of beautiful local honey.  I picked up several different varieties and plan to put out a little bowl of each for a honey tasting on Rosh Hashanah.  I’ll be serving chunks of challah and apple slices for dipping.  Create your own honey tasting or order a honey sampler pack from the Kline Honey Bee Farm in Ohio.  The sampler pack ($12 plus shipping) includes: orange blossom, wildflower, buckwheat, blueberry, fall goldenrod and spring blossom.

A honey tasting would be a nice treat after a day of apple picking or for a fall cocktail party.  Serve the honey with toasted baguette and a high-quality ricotta cheese.  Pair it with a cab franc or sauvignon blanc for a truly decadent treat.

Texas “Caviar” (aka Tex Mex Bean Salad) August 29, 2012

I first heard of Texas “caviar” several years ago when a friend brought it to a picnic.  I immediately loved the name – this prized Texan dip is made from black-eyed peas rather than fish eggs.  The combination of fresh herbs and a store-bought dressing give the beans great flavor without much effort.  It’s a nice addition to any menu, especially for those with food restrictions – it’s gluten-free, dairy-free and vegan, making this dish a real crowd-pleaser.  It will easily serve a crowd and goes well with any Tex Mex or Mexican menu.  I also like to serve Texas “caviar” as a side dish with grilled meat or fish.  This is a great dish to bring to a picnic, clambake or BBQ; it travels extremely well and is best made several days in advance so the flavors have time to merry.  Hope y’all enjoy it as much as I do.

Texas Caviar

1 bunch scallions, chopped (about ¾ C.)

½ bunch parsley, chopped

1 Tbs. cilantro, chopped

1 green pepper, chopped (about 2 C.)

½ red bell pepper, chopped (about 1 C.)

2 cans (32 oz. total) black-eyed peas, rinsed and drained

1 Tbs. Tobasco

1 Tbs. Worcestershire

1 tsp. fresh-ground black pepper

2 cloves garlic, minced

2 cups Italian dressing

Cilantro sprigs (optional)

Combine ingredients in a bowl.  Cover and chill for at least 2 hours, or up to 3 days.  Garnish with cilantro sprigs, is using.  Serve with tortilla chips or as a side dish.

Serves 10 as an dip or 6 as a side

Vegan Roasted Corn Chowder August 14, 2012

With plenty of fresh corn coming in from my CSA crop-share, I decided to use it all at once by making a vegan corn chowder.  The recipe, inspired by Bobby Flay’s Bar Americain Roasted Corn Soup, uses the corn stalks to make a rich broth.  It isn’t a quick soup to make, but the recipe can be made in stages (I made the stock and roasted the corn one night, and put it all together the following day) and is worth the effort.  The soup comes out creamy and rich without a hint of milk.  I used a little butter to give the soup a bit of richness, but you can easily use a “buttery” spread in equal proportions to make this soup truly vegan.  My corn was super sweet, but if it’s towards the end of corn season or the off season, you may want to add a little agave nectar or sugar to sweeten it up a bit.  This soup makes great leftovers and the taste actually improves after a few nights in the fridge.  Serve it with some warm sourdough bread and a salad tossed with basil vinaigrette for a light late-summer meal.

Tuna Stuffed Peppadew Peppers August 1, 2012

I must admit that I first heard of peppadews a few weeks ago when a friend offered me one after her visit to a local olive bar.  Peppadews are tiny little peppers that are mildly spicy and slightly sweet, with a complex flavor.  They are seeded and pickled and typically found in a jar near olives or on an olive bar.

As you may know, I love all things mini and am always looking for new bite-size appetizers to serve at my next soiree.  Stuffing them with a creamy cheese or tuna salad makes for a lovely appetizer.  This tuna stuffing recipe is inspired by Andrew Carmellini’s recipe in Urban Italian, and is packed with protein, flavor and tang.

The tuna can be made up to 2 days in advance, but the peppers should only be stuffed up to 2 hours in advance.  Stuffing 30 peppers takes about 10-15 minutes so it can be done right before serving.

I made these little tuna stuffed peppers for a picnic in the park, but they would also be perfect for any cocktail party – especially a retro-themed party, complete with deviled eggs, a port wine cheese ball and pigs in a blanket.

Tuna Stuffed Peppadew Peppers

10 oz. can tuna (in oil)

3 scallions, divided

1 Tbs. mayonnaise

1 Tbs. olive oil

1 Tbs. picking juice from peppadew peppers

Juice of 1 lemon

6 basil leaves, chopped

1 jar peppadew peppers (about 30)

salt and pepper to taste

Drain oil from tuna.  Combine tuna and 2 minced scallions in bowl (reserve additional scallion for garnish).  Add mayo and olive oil and mix until well combined.  Add peppadew juice, lemon juice and basil and mix well.  Season with salt and pepper to taste.  Using your fingers, stuff each pepper with tuna mixture.  Place stuffed peppers on serving platter and sprinkle with reserved chopped scallion.  Serve immediately or refrigerate up to 2 hours.

Chimmichuri Burgers July 13, 2012

I had a plethora of fresh parsley and cilantro from my CSE crop-share, and was thinking that a chimmichuri steak sauce (an Argentinean steak sauce made from parsley, olive oil and garlic) was a great way to use my supply.  I planned on making skirt steak with chimichurri but my local market was out of that cut so I picked up some ground beef instead and made Chimmichuri burgers by adding some of the sauce to the beef before making them into patties.  The result was a super moist and flavorful burger that we all enjoyed.  I served sauteed swiss chard on the side, and a salad tossed with some of the leftover chimmichuri.  We snacked on aged manchego, fig paste and crackers while the burgers cooked, and finished with salted caramel ice cream (reminiscent of dulce de leche).  It was a wonderful, vegetable-heavy summer meal.  To make these burgers into cheese burgers, slice some manchego and melt it ontop.

Patriotic Snack Cones June 28, 2012

I am loving these patriotic snack cones from Crate & Barrel.  They’re meant for snowcones, but I plan to use them to serve all kinds of snacks (parmesan popcorn, spiced nuts, fruit, ice cream) during the summer.  At $6.95 per package (50), they’re an inexpensive, cute and a relatively eco-friendly way to serve snacks at a backyard BBQ, beach spread or picnic in the park.

Zucchini Recipe Roundup June 26, 2012

The search for creative ways to use the green giants is upon us.  Here’s a roundup of some of my all-time favorite zucchini recipes.  Enjoy!

Iluminate The Night {Outdoor Lighting Roundup} June 7, 2012

 ‘Tis the season for outdoor entertaining.  When the sun sets, iluminate your nighttime fete with hip lighting options. From stylish hues to retro-inspired lanterns, there’s an option for every outdoor entertaining style.

 

Memorial Day {Recipe Roundup} May 21, 2012

In honor of the unofficial beginning of the grill season, I’ve compiled a list of amazing grill-inspired recipes.  Whether you’re looking for healthy steak rub, a sauce to spice up any grilled meat, the perfect portable cookie or a signature drink to serve the masses, there’s something for everyone in this Hip Hostess grill-inspired recipe roundup.

Hip Tip: Mexican Blanket Tablecloths May 5, 2012

     

Repurpose a traditional striped or diamond-patterned Mexican blanket as a tablecloth or table runner for a Cinco de Mayo or fiesta theme party.  It’s a simple and inexpensive way to add color to your table.  For an al fresco party, lay several Mexican blankets on the ground to form a casual seating area. Set out small side tables, stools or trays around the blankets to provide a resting place for drinks.  For an indoor party, cover your couch, chairs or floor with Mexican blankets to add a festive (and spill-proof) look to your living space.