For a printable version of each recipe, click on the file below it.
Fig and Olive Tapenade
Serves 8 as an appetizer
- 4 ounces dried figs (I have used both black mission and calmyra figs with great results)
- 1/2 cup kalamata olives, pitted
- 1/2 cup green olives, pimiento stuffed
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon minced fresh rosemary
- 1 tablespoon balsamic vinegar
- Finely mince the figs and olives, or pulse them in the bowl of a food processor.
- Add the olive oil, rosemary, and balsamic vinegar, and mix or pulse.
- Add more olive oil, if needed, to get the desired consistency.
Melon Prosciutto BItes with Minted Balsamic Drizzle
Serves 8 as an appetizer
- 1 perfectly ripe cantaloupe, peeled and seeded, cut into 2-bite cubes
- 12 slices prosciutto (I love san daniele) sliced paper-thin
- 3 tablespoons fresh mint, plus more for garnish
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar, to taste
- Tear each slice of prosciutto into 3 long pieces.
- Wrap each piece of melon with a slice of prosciutto, and secure with a toothpick.
- Place the mint, balsamic vinegar and sugar in the bowl of a food processor. Pulse until finely minced.
- Drizzle the sauce over the melon just before serving. Garnish with sprigs of fresh mint.
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Chocolate Anise Biscotti
If you like to make your own biscotti, you may want to invest in a biscotti pan by USA pans. I found mine on kingarthurflour.com. It is just the right size for making nice, big biscotti, and the perfectly proportioned pan keeps the dough from spreading.
If you don't have time to chill the dough, the biscotti will still turn out fine, but the log may spread out on the baking sheet.
Makes about 2 dozen
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 teaspoons anise seed
- 1 teaspoon anise extract (optional and delicious)
- 2 large eggs
- 1 cup mini semisweet chocolate chips
- Preheat oven to 350ºF. Line a large heavy baking sheet with parchment paper.
- Whisk together the flour, baking powder and salt.
- Crush the anise seed in a mortar and pestle. Or place them in a plastic bag, and crush a few times with a rolling pin.
- Using an electric mixer, cream the butter with the sugar. Add the eggs, one at a time.
- Add the anise seed, the flour mixture, the anise extract (if using) and the chocolate chips. Stir gently until just combined.
- Chill the dough for at least an hour or overnight.
- Form the dough into a 16-inch long, 3-inch wide log. Transfer to the baking sheet.
- Bake for 30 minutes, or until light golden. Cool on the baking sheet for at least 30 minutes.
- Transfer the log to a cutting board, and cut on a diagonal into 1/2 inch to 3/4 inch slices using a sharp serrated knife.
- Transfer biscotti cut side down onto the baking sheet. Bake until pale golden, about 10 minutes for chewy biscotti, 15-20 minutes for crispy ones.
To order mozzarella curd in bulk, contact Caputo's deli in Salt Lake City. And the next time you are in Salt Lake, stop by and check out their Cheese Cave. It is a wonder to behold.
California Olive Ranch olive oils are available locally at Jackson Whole Grocer. You can buy directly from the producer on their website. If you live in my area, you can also buy in bulk from a distributor named Joe. I email him when I am getting low on olive oil, and he arranges a 2.5 gallon jug to be sent from the Ranch directly to my front door. It's as good as Zappo's.
Firebelly Artisan Pizza: to have Karen cater a party for you, contact her here. She will bring Maxey to your house and spread joy and pizza to all of your friends.