It’s been a busy day and your company party is tonight. You promised to bring “a little something”—but what? Why not try one of the following! Delicious!
Grown Up Ham and Cheese Sandwiches
From Food Network Kitchens
1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper
Preheat the oven to 400° F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel.
Download this recipe.
Crab Stuffed Mushrooms
From Paula Deen
1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
House Seasoning, recipe follows
2 portobello mushroom caps, or 10 white mushrooms caps
1/2 cup bread crumbs
Nonstick cooking spray
Preheat the oven to 375° F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Download this recipe.
Gingerbread Cookies
Fine Living Newsletter
7 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. salt
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground cinnamon
1 cup packed brown sugar
1/3-cup solid vegetable shortening
1 1/2 cups dark molasses
2/3-cup cold water
1. In large bowl, combine first 7 ingredients, and mix well. Set aside.
2. In large mixing bowl beat together with electric mixer on medium speed the sugar and shortening until fluffy; add the molasses and water, mixing well. Stir in the flour mixture until just mixed. Cover and refrigerate for at least 2 hours.
3. Preheat oven to 350 degrees F. Lightly grease baking sheets.
4. Roll about 1/4 of the dough 1/4-inch thick on lightly floured surface. Cut with a floured gingerbread cutter or other shaped cutters. Place about 2-inches apart on baking sheets. Bake 10 to 12 minutes or until no indentation remains when touched.
5. Transfer to wire racks to cool. Decorate with colored frosting, sugar and candies as desired.
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