Confetti Eggs

Ingredients

12 cold large eggs

Brine:
2 large beets cut in quarters
4 cups distilled white vinegar
2½ cups water
3T-granulated sugar
1T salt
4 black peppercorns

½ cup mayonnaise (store bought or homemade)
Salt and pepper

2 T chives finely chopped
3 T red, yellow, or orange bell peppers finely chopped

1. To hard-boil eggs: Carefully place the eggs in a saucepan with a lid, and cover with cold water. Bring the water to a boil. Once water has come to a boil, remove the pot from heat and cover with the lid. Let the eggs sit for 15 minutes. Remove the eggs from the water. Place them in a bowl filled with ice water and let them sit for 15 minutes. Remove from water and peel. Set aside.

2. Brine: In a large saucepan, combine the beets, vinegar, water, sugar, salt, and pepper. Bring the mixture to a boil. Then reduce the heat to a simmer and let cook 15 minutes. Remove from the heat and let cool completely. Strain the mixture. Set the beets aside.

3. Place the hard-boiled eggs into a large glass jar with a lid. Cover with the brine and place in refrigerator. Marinate for 2-4 hours.

4. Remove the eggs from the brine. Cut them in half. Place the whites onto a platter and the yolks into a small bowl. Using a fork, smash the yolks into crumbs. Stir in the mayonnaise and season with salt and pepper. Set aside.

5. Using a spoon or pastry bag, pipe the yolk mixture into the whites.

6. Sprinkle on top of each egg chopped chives, radishes, and peppers. Serve either chilled or at room temperature.

Homemade Mayonnaise

3 egg yolks
2 tsp. mustard
1T vinegar
1 tsp. salt & pepper
1½-cup oil

1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly in a steady stream, add the oil. Whisk until the mixture becomes emulsified

TIPS & TRICKS

Tips & Tricks:

• Using old eggs can sometimes make them easier to peel. Look on the carton for the expiration date and buy eggs close to that date. This is because the eggs lose moisture though the pore in their shell as they age, which makes the air pocket at the top of the egg larger. Start peeling at the top of the egg. The ph also changes in the egg, which makes them adhere to the shell less. Sometimes you’re just going to get a “bad egg” that doesn’t peel so I also cook an extra one or two. ☺

• Always use cold eggs and cold water so they gently heat up, and have less chance of cracking.

• The longer you marinate the eggs in the brine, the darker the color will become.

• You can peel and use the pickled beets in salad or as garnish.

White Bean & Roasted Garlic Dip

Ingredients

1 large head garlic
1T olive oil

4 cup cannellini or small white bean or 2 14 oz. cans of beans, drained
1T lemon zest
2T lemon juice
2T water
Salt & pepper

2T olive oil
¼ cup sundried tomatoes, oil packed, drained, and chopped
¼ cup hazelnuts, toasted and chopped
3T parsley, chopped finely

Crostini:

1 baguette loaf, cut on diagonal into 20 thin slices
¼ cup olive oil

1. Preheat oven to 350º F.

2. Line a small baking sheet or pan with parchment paper. Cut off the top of the garlic head and place on baking sheet. Drizzle olive oil on top. Place in oven and bake until soft to the touch, about 45-50 minutes. Let cool.

3. Once the garlic is cool, squeeze all the cloves out into a food processor. Pulse a few times.

4. Add the beans, lemon zest, juice, and water. Blend until smooth and creamy. If the mixture is too thick, add another tablespoon or two of water. Season with salt and pepper.

5. Pour the bean dip into a shallow bowl. Drizzle a little olive oil on top. Sprinkle the sundried tomatoes, hazelnuts, and parsley on top.

6. Serve with crudité, pita chips, or crostini

Beans:

1. Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
2. In a large pan with a lid, add the soaked and drained beans. Cover with water.
3. Bring beans to a boil, then lower heat to a simmer place. Cover ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary. Season with salt and pepper. Set beans and cooking liquid aside until needed. Makes 8 Cups.

Roasted Nuts:

1. Preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 more minutes. Set aside.

Crostini:

1. Preheat the oven to 400º F.
2. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.

TIPS & TRICKS

• Just don’t roast 1 head of garlic, but instead several. It is great smeared on a crostini with a glass of wine as an appetizer, or add to your favorite sauce or soup.

• You can also top the dip with chopped olives or different types of nuts like almonds and pecans.

• Can be made 3 days in advance. Just cover securely with plastic wrap.

Curried Beef Wontons, Spicy Mustard Sauce

Ingredients

Curry Spice Blend:

1 tsp. black peppercorns
4 cloves
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
½ tsp. fenugreek seeds
1tsp. paprika
1tsp. turmeric
½ tsp. salt

2T olive oil
1 medium onion, medium diced
2 cloves garlic crushed
1 pound ground beef
1 cup frozen peas
1 package Wonton wrapper
Vegetable oil

Mustard Sauce:

½ cup mayonnaise (store bought or homemade)
½ cup Greek plain yogurt
4T mustard
1T Tabasco
Ground black pepper

1. In a small sauté pan over low heat, add the black peppercorns, cloves, coriander, cumin, fennel, and fenugreek seeds. Toast until fragrant. In a spice grinder, grind the toasted spices. Add the paprika, turmeric, and salt. Grind until blended. Set aside.

2. In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil; sauté the onion until soft, about 3-4 minutes. Add the garlic, ground beef, and 3 tablespoons of curry spice blend. Stir until combined. Continue cooking until the meat is completely cooked, about 8-10 minutes more.

3. Remove from heat and stir in the frozen peas. Season with salt and pepper and allow to cool completely.

4. Once the mixture is cooled, place in food processor and blend until smooth.

5. Take a wonton wrapper and place a teaspoon of the curry beef filling in the middle of the wonton. Lightly brush the edge of the wrapper with water, and then fold the wrapper over the filling to make a triangle.

6. Lightly brush the pointed ends with a little water and fold them toward the middle, making a little bishop’s hat. Place on a parchment-lined baking sheet. Repeat with the remaining wontons. Don’t allow the wontons to touch each other.

7. In a small bowl, combine the mayonnaise, yogurt, mustard, Tabasco, and 4-5 grinds of black pepper. Taste the sauce, adding more Tabasco, pepper, and a little salt if needed, making it as spicy as you like. Set aside.

8. In a large sauté pan over medium heat, add enough vegetable oil to have a ½ inch in the bottom of pan. Once the oil is hot, add several wontons. Do not overcrowd the pan.

9. Fry the wontons, turning once or twice until crispy brown on both sides, about 2-3 minutes. Place on a paper towel-lined plate. Let drain and slightly cool. Repeat with remaining wontons.

10. Transfer the wontons on a platter and serve with spicy mustard sauce.

Homemade Mayonnaise

3 egg yolks

2tsp. mustard

1T vinegar

1 tsp. salt & pepper

1½-cup oil

1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified.

TIPS & TRICKS

• Please take the time and try to make your own curry spice blend. It is far superior to anything you will buy on the shelf.

• I purchase all my individual spices at a Middle Eastern market. They sell them in bulk and are very inexpensive. I save spice jars from other spices and blend a double or triple batch to have on hand.

• I use a coffee grinder as a spice grinder. But once you grind the spices, you can’t go back to grinding coffee!! ☺

• Make sure the wontons do not touch each other or they will stick together. You can prepare these 3 days in advance. Just make sure to cover well.

• They also freeze beautifully. Place the trays of wontons in freezer and allow them to become frozen. Then transfer into a container or plastic bag. When ready to use, heat the oil and place the frozen wontons directly in the oil. Only fry a few at a time since the frozen wontons will lower the heat of the oil and will otherwise become oily.

• Spicy mustard sauce can be made 3 days in advance and is great as a dip for veggies, or a spread on sandwiches. I like to use Tabasco because it adds a nice vinegary kick to the sauce, but you can substitute other hot sauces.

Savory Corn Madeleine

1tsp. unsalted butter, room temperature

2T all-purpose flour

½ cup all-purpose flour

½ cup yellow corn meal

1 ½ tsp. baking soda

¼ tsp. salt

1 egg

½ cup buttermilk

3T butter, melted

3T chives, finely diced

½ cup pepper jack cheese, grated

1. Preheat the oven to 425º F.

2. Using the 1-teaspoon of butter, butter the madeleine molds. Then dust the molds with the 2 tablespoons of flour. Set the pan aside.

3. In a large bowl, sift together the flour, corn meal, baking soda, and salt.

4. Mix the egg, buttermilk, and butter together until combined.

5. Add the butter mixture to the flour mixture, mixing just until combined. Do not over mix. Fold in the chives and cheese.

6. Spoon 1 tablespoon of the batter into each prepared cookie mold. Bake until puffy and lightly browned, about 8-12 minutes.

7. Invert the pan onto a cooking rack, remove cookies, and let them cool.

8. Place on platter and serve warm or room temperature.

TIPS & TRICKS

• Use a paper towel or pastry brush to spread the butter over the molds. Even if your pan is non-stick, butter and flour the molds. The butter melts in the oven and helps make those beautiful shell indentations into the batter.

• Mix only until the batter starts to come together. Then fold in the cheese and chives. This way you don’t over mix the batter.

• Scoop immediately into pan and get into the oven so that the buttermilk reacts with the baking soda, keeping the batter light and fluffy.

• You can add different goodies. Try substituting the pepper jack cheese with cheddar cheese, and the chives for green onions. You could also add chopped chilies, jalapeños, or even corn kernels.

• They go really well with a bowl of chili or a hearty soup. They are best made and eaten the same day.

Date Rumaki

Ingredients

1-pound dates (about 24)
6 oz. goat cheese, room temperature
½ cup roasted almonds
1-pound (12 slices) prosciutto

1. Preheat the oven to 400º F. Line a baking sheet with aluminum foil and place a cooling rack on top of the baking pan.

2. Place the dates on a cutting board. Using a paring knife, make a slit on the side of each date and remove the pit.

3. Using a spoon or your fingers, stuff about a teaspoon of goat cheese into the date. Top the cheese with an almond or two. Pinch the date closed.

4. Place a piece of the prosciutto on the cutting board and cut it in half, lengthwise (only cut 1 piece at a time, so it doesn’t dry out). Wrap the date in a ½ piece of the prosciutto and secure it with a toothpick.

5. Place on the rack of the baking sheet. Repeat with the remaining dates. Leave a little space between each date as you place them on the baking sheet.

6. Place the baking sheet in the oven and bake for 6-7 minutes. Remove from the oven and flip over. Bake for an additional 6-7 minutes until crispy and brown.

7. Let cool slightly. Place on serving platter. Serve warm.

TIPS & TRICKS

• I like to use Medjool dates. They are a nice big size and have a soft, chewy texture and are so sweet!

• You can substitute the goat cheese with blue cheese and use toasted pecans or walnuts instead of almonds.

• The dates can be stuffed 2 days in advance. Just cover them well with plastic film so they don’t dry out.

Baci di Dama

Ingredients

2/3-cup raw hazelnuts
¾ cup and 1-tablespoon all-purpose flour
1/3 cup and 1-tablespoon granulated sugar
7 T unsalted butter, cut into cubes, chilled
1 cup Nutella

1. Preheat oven 350º F. Place nuts on a rimmed baking sheet and bake for 7 minutes. Shake the pan and continue baking until nuts are toasted, about 7 more minutes.

2. Remove the nuts from the oven. Using a kitchen towel, rub them until the loose skins come off. Don’t worry if some of the skins don’t come off. Set aside and allow to completely cool.

3. Place the cooled hazelnuts in the bowl of your food processor. Process until mixture resembles sand.

4. Add the flour and sugar. Pulse a few times until combined.

5. Add the cold butter and process until the mixture comes together. It might take a few minutes.

6. Pour the dough onto the counter. Kneed into a ball. Then cut the ball into fourths.

7. Roll one section of the dough into a log about 12 inches long. Cut the log into equal sized pieces, about the size of a small marble.

8. Roll into a smooth ball. Place on baking sheet. You can put the balls close together. Repeat with the remaining logs. Place the tray in the refrigerator for at least four hours.

9. When ready to bake, preheat oven 320º F. Bake the cookies for 12-15 minutes. The cookies will be pale in color and very fragile. Remove the tray from the oven and allow the cookies to cool completely before touching.

10. Once the cookies are completely cooled, spoon a little Nutella on to the flat side of a cookie. Use another cookie to make a sandwich. Allow cookies to set a few minutes before serving.

11. Place on a platter and serve with your favorite beverage.

TIPS & TRICKS

• There are 2 secrets to making these cookies. One that the rolled cookies need to be completely cold; otherwise, when they are put into the oven, they will melt and not be beautiful little domes. Chill them at least 4 hours, but longer is ok too. The second trick is when baking the cookies, bake them just until they are pale and light brown on the bottom. Remove the cookies from the oven and allow them to completely cool before touching them. If you try to move them before they’re cool, they will collapse into a crumbly mess.

• The rolled cookies can also be placed in the freezer to be baked later. Once they are completely frozen, you can store them in a container or plastic bag. When ready to bake, place on sheet pan, pop them into the oven directly, and bake for 12-15 minutes.

• Cookies can be made a week in advance.

• I use a small plastic bag as a pastry bag to fill the cookies with Nutella.

Pomegranate Champagne Punch

Ingredients

1 orange, skin on, thinly sliced into half moons
¼ cup mint leaves
¼ cup pomegranate seeds
¼ cup Cointreau or orange liquor
2 cups cold ginger ale
1-cup cold unsweetened pomegranate juice
1 bottle champagne or sparking wine

1. To remove the seeds from the pomegranate, score/cut around the middle of the pomegranate, cutting though the skin but not cutting it half. Tear it open and gently “crack” the halves. Place a half of pomegranate in your hand upside down over a bowl and gentle bang on it with a wooden spoon until all the seeds fall out.

2. Fill a small bowl, mold, or cake pan with the sliced oranges, mint leaves and pomegranates seeds. Fill with 4 cups of water. Place in freezer until frozen.

3. In a punch bowl, add the frozen fruit ring.

4. Add the Cointreau, ginger ale, pomegranate juice, and champagne or sparkling wine. Stir.

5. Pour into glasses and serve immediately,

TIPS & TRICKS

• Place the mold in the freezer then fill it with water.

• Ice ring will keep punch cold for several hours. Double the liquid to serve more people.