Pimento Cheese Ball with Crostini

Ingredients

½ cup mayonnaise (store bought or homemade(homemade recipe below)
1 4 oz. jar diced pimentos, drained
1 clove garlic, crushed
2T yellow onion, grated
1 tsp. Worcestershire sauce
1 tsp. cayenne pepper
¼ tsp. salt
1 pound sharp cheddar cheese, grated
½ cup chopped nuts, walnuts, pecans, or almonds
1 T chopped parsley

Crostini:
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil

1. In a medium-size bowl, combine the mayonnaise, pimentos, garlic, onion, Worcestershire sauce, cayenne pepper, and salt. Stir in the cheese. Add more salt or cayenne, if necessary.

2. Line a small bowl with plastic wrap. Place the cheese mixture in the bowl, cover with plastic wrap and place in refrigerator for 3 hour.

3. When ready to serve place the nuts and parsley in a medium size bowl, stir until combined. Unwrap the cheese and place in the bowl. Press the nut/ parsley mixture into the cheese.

4. Place the cheese ball on to a platter with crostini. Cheese is best when served room temperature.

Crostini Prep:
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.

Homemade Mayonnaise Prep:
3 egg yolk
1 tsp. Dijon mustard
1T vinegar
1 tsp. salt & pepper
1 ½ cup vegetable or corn oil

Preparation:
1. In your food processor, combine the egg yolk, mustard, lemon juice, salt & pepper. Pulse until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified. Makes 1 1/2cups

TIPS & TRICKS

• The cheese spread can be made a week in advance.

• If you wish you can make 2 smaller cheese balls. I leave my cheese ball flat on the bottom so it doesn’t roll off the platter.

• The spread can also be served in a small tureen or bowl instead of shaping into ball.

• Crostini can be cut, or complete cooked and stored in airtight container until ready to serve. Spread is also fantastic with pita chips, crackers, vegetables, or as a sandwich lie they serve at the master golf tournament!

Tri-Color Blue Cheese Coleslaw

Ingredients

1 small head of green cabbage
1 small head of purple cabbage
5 large carrots, peeled
¼ cup apple cider vinegar
½ cup sour cream
½ cup Greek non-flavored yogurt or mayonnaise
1 tsp. celery seed.
1 tsp. salt
1 ½ cup Blue cheese, Roquefort, or Gorgonzola cheese, crumbled
½ cup toasted walnuts, chopped

1. Cut the cabbage in half and remove the core. Cut into wedges that will fit in the feeding tube of the food processor. Fit the food processor with a slicing blade, turn the machine on and slice the cabbage. Remove from food processor and place into a bowl, mix together, then measure out 10 cups of the cabbage and place in a large bowl. Reserve any extra cabbage for another use.

2. Change the slicing blade to a grating blade and grate the carrots, then add to the bowl with cabbage.

3. In a small bowl, stir together the vinegar, sour cream, yogurt, celery seed, salt, and cheese.

4. Toss the cabbage mixture with dressing.

5. Top with toasted walnuts and serve immediately.

TIPS & TRICKS

• You can prepare vegetables & dressing ahead. Just assemble right before serving.

• Pull the dressing out of refrigerator 1 hour before serving to allow to warm up, then toss with slaw.

• To roast nuts: preheat oven 350º F. Place the nuts on a baking sheet and bake for 5-7 minutes. Watch carefully, they burn very quickly! Once cooled, the roasted nuts can be stored in an airtight container for several weeks.

Candied Glazed Butternut Squash

Ingredients

3T butter, room temperature
¾ cup granulated sugar
1tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. salt
black pepper
5 lbs. butternut squash, (8 cups)
½ cup toasted walnuts, rough chopped

1. Preheat oven to 400º F.

2. To cut the squash cut it in half, then run the knife down the sides to remove the skin. Scoop out the seeds then cut into 1/2inch cubes.

3.In a large bowl, combine the butter, sugar, cinnamon, nutmeg, cloves, salt and 4 -5 grinds of black pepper. Mix until combined into a paste.

4. Add the butternut squash and toss until well coated.

5. Spread the squash onto a baking sheet in a single layer and roast until caramelized and soft, about 35-45 minutes. Turn once during cooking.

6. Transfer the cooked squash and candied glaze on to a platter and top with walnuts. Serve.

• To roast nuts: 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 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

• You can cut up the squash 3 days before baking and place in zip lock bag or container. You can purchase precut squash. 2 pounds of precut squash yields about 8 cups. You may need to cut the pieces into small cubes.

• You can prepare the squash in the morning and then reheat it right before serving.

• Pumpkin, acorn squash, carrots and sweet potato are also divine candied.

• Pecans, almonds or hazelnuts work well.

Orzo, Pancetta, Feta & Greens w/ Basil Lemon Vinaigrette

Ingredients

Basil Lemon Vinaigrette:
1T Dijon mustard
1 T lemon zest
¼ cup lemon juice
½ cup extra virgin olive oil
1 T Basil chiffonade
Salt and pepper

Salad:
4T olive oil
4 oz. diced pancetta
1 medium yellow or red onion finely diced
2 cloves garlic, crushed
1 box (1 pound) Orzo
4 cups baby spinach leaves, torn into pieces
1cup toasted walnuts, broken into pieces
8 oz. Feta cheese, crumbled

1.    Vinaigrette: In a small bowl, whisk together the mustard and lemon zest and juice. Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper. Stir in basil. Set aside.

2.    In a medium sauté pan over medium heat, heat 2 tablespoons of olive oil. Add the pancetta and cook until brown and crispy. Using a slotted spoon, remove the cooked pancetta from the pan and place on a paper towel lined plate. Allow the pancetta to drain and then place in a large bowl. Set aside. 

3.    Remove any remaining fat from the pan. Place the pan back on the heat and add 2 tablespoons of the pancetta fat or more olive oil if necessary.

4.    Sauté the onions until soft, about 4-6 minutes. Add the garlic and cook an additional 1-2 minutes. Add to bowl with the pancetta and set aside.

5.    Bring a large pot of water to a boil. Add 1 tablespoon salt. Add the orzo and cook as per package directions.

6.    Drain the orzo and place in the bowl with the pancetta and onion mixture. Add the spinach. Toss with the hot pasta. 

7.    Add the vinaigrette and continue tossing until the spinach has wilted. Add the feta cheese and nuts, and toss till combined. Season with salt and pepper. 

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

TIPS & TRICKS

•    Vinaigrette can be made ahead. Just add the basil at the last moment.
•    You can substitute bacon for pancetta.
•    Almonds or pecans can be substituted for walnuts.
•    Goat cheese and blue cheese are fantastic and can really change up the taste of this salad.
•    This salad is wonderful the next day.