All-American Starters - Southern Cheese Board: Pimiento Cheese, Candied Bourbon Pecans & Bacon Cheese Truffles

Hope y'all had a great Thanksgiving! Could you hear this Yankee saying that in my best Southern accent? We sure did, and as usual, we were treated to a great meal from start to finish. It's become custom for me to be in charge of holiday hors d'oeuvres, and this year was no different. It will also surprise nobody that I chose to present a cheese plate (I just love cheese), or that said cheese plate would be themed. What can I say, I like continuity. It's kind of how I roll. 

I'm still feeling inspired by our family's recent South Carolina culinary adventure, so the foods of the South have been on my mind. With Thanksgiving being the quintessential American holiday, it just made sense to showcase some treats inspired by the American South.   

Southern Cheese Board with Pimiento Cheese, Bacon Cheese Truffles, and Candied Bourbon Pecans,
+ Crab Salad on Cucumber Chips, Photo: NK

From classic Pimiento Cheese, to Candied Bourbon Pecans, to Bacon Covered Gorgonzola Truffles, I think I succeeded in hitting each sweet, savory and salty note that I'd aimed for. Was it a little rich? Oh yes, but each component to this year's Southern Cheese Selection can stand nicely on its own if you prefer. Feel free to pick and choose whether to make all the elements or just one or two. Side Note: sinfully delicious sweet and salty bourbon pecans make a great homemade holiday gift!

Elements For The Perfect Southern Cheese Plate:
Pimiento Cheese (Recipe Below) - served with celery and Ritz Crackers for dipping.
Sweet and Salty Candied Bourbon Pecans (Recipe Below) - scattered about for a sweet, crunchy counterpoint.
Gorgonzola Bacon Truffles* (Click HERE for Recipe) Gorgonzola isn't really southern but bacon sure is.
Assorted Fruits and Garnishes -Tart green grapes, super ripe Pears (which go wonderfully with the bacon truffles), apples and apple slices, celery tops (for decoration), and flat-leaf parsley for color.

+ Need an extra hors d'oeuvre? Try our perennial favorite, Crab Salad with Cucumber Cups (pictured above, recipe HERE).  

Gorgonzola Bacon Truffles, Photo: NK

Note* I attempted to adapt the Gorgonzola Bacon Truffle recipe using low-fat cream cheese and gorgonzola dolce which was not pre-packed/crumbled. It didn't work too well! My truffles weren't firm, even after chilling. The result was still delicious, so I decided to serve them on a cracker so that guests wouldn't have to attempt scrape them off the plate. Part of cooking is thinking on your feet!      

In short, I'd recommend following Southern Living's recipe to the letter, as I suspect my ingredient choices did not offer a dense enough in consistency to begin with. I also recommend chilling the mixture in the freezer before rolling out the truffle balls. 









Sweet and Salty Candied Bourbon Pecans
Lightly Adapted from Justapinch.com/Recipe by Pat Duran

Candied Bourbon Pecans, Photo: NK

Yield: 4 Cups

Ingredients:
4 Cups Pecan Halves (we used Diamond brand)
1 stick Salted Butter (not margarine)
1 1/4 Cup Dark Brown Sugar
1 teaspoon high quality Cinnamon
1 teaspoon Salt
1/4 Cup Bourbon
1/4 - 1/2 teaspoon Cayenne Pepper (depending on how spicy you prefer)

Method:

1. Preheat the oven to 350. Lay pecans on a rimmed baking sheet and bake for 10 minutes  until fragrant. Move toasted pecans to a bowl and set aside.

2. In a large, heavy skillet (cast iron if possible), melt the butter over medium heat, stirring it as it melts or else it will brown. Add toasted pecans and stir to coat well. Next, add the brown sugar, salt and cinnamon. Turn down the flame just a touch and continue to stir constantly for a full 10 minutes. Do not leave the nuts unattended. The sugar will gradually liquify and candy the nuts.

3. Now, add the bourbon slowly and carefully as it could flame, then stir to combine for about 2 minutes. Sprinkle nuts with optional Cayenne if you choose. Remove skillet from the heat and pour pecans onto a baking sheet that has been lined with parchment paper. Spread them into a single layer as best you can. Allow to cool for 20 minutes and break up any clumps. Cool completely before serving or packaging.

NOTE: Pecans can be stored in an airtight container at room temperature for up to 1 week. 

Next up, the star of the show, everyone's favorite - Pimiento Cheese. For the uninitiated, pimiento cheese is a delightful blend of cheddar cheese, mayonnaise, and diced pimiento peppers. There are many variations from here, but I chose to adapt Andrew Knowlton's grandma's very straightforward recipe. A dash of worcestershire and some Tabasco made it my own. The result was a vaguely spicy but not overpowering and of course, it was gobbled up in no time flat. On the chance you have any leftover, toss it into macaroni for a quick mac 'n cheese, or spread on some toast for an improvised grilled cheese. The possibilities are endless. 

Classic Pimiento Cheese

Something for everyone, Photo: NK

Lightly Adapted from Andrew Knowlton/Bon Appetit
Yield - 3 Cups (enough for about 10 people) 

Ingredients: 
1 1/2 Cups (packed) Sharp Yellow Cheddar, finely grated
1 1/2 Cups (packed) White Cheddar, finely grated
1 Cup Low Fat Mayonnaise
1/3 Cup jarred Pimiento, drained and chopped
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Worcestershire Sauce
2 dashes Tabasco Sauce (optional)
Salt and Pepper
Celery Sticks or Ritz Crackers to serve

Method: 
Mash all ingredients together and stir very well. Taste for seasonings. Add a few dashes of pepper and add  salt only if needed - the worcestershire should provide enough salinity. Chill until cold for at least 2 hours or up to 3 days. Serve with celery sticks and/or Ritz crackers. 

Bonus - check out my mom's beautifully presented spinach dip served in a cabbage! She uses the classic Knorr Recipe (don't skip the water chestnuts!). It's one of my favorites! 
Enjoy, and i hope everyone had a great holiday!

Knorr Classic Spinach Dip, Photo: NK

The Italian Family Table - Antipasti For a Crowd

Tutti a tavola a mangiare! 

This is the directive that Lidia Bastianich, one of my favorite Italian cooks, gives when her tempting dishes are ready. It means, "everyone to the table to eat!" 

I love these words because they evoke, at least for me, a very specific emotion. 

JOY. 

When I hear them, I know it's time to enjoy family, togetherness, community, and most of all, great food.  

Antipasti, Photo: NK

This past Saturday, I was lucky enough to swing a get-together with my brother and sister and their families. It isn't often that our three busy schedules coincide, so I was especially delighted to be able to catch up with them before the holiday season made things even more complicated. My mom was kind enough to offer her home as the venue. She's also a great cook and graciously volunteered to make her delicious sauce and meatballs to serve as the main course (we were a total of 8 people + a baby). All I would need to do was set out some hors d'oeuvres and whipped up a salad. Our guests brought dessert, so the whole thing came together easily. The larger the crowd, the simpler I like to keep it. 

Fennel (Left), Cheeses in counter clockwise order from the bottom left: Truffle Pecorino, Taleggio, Provolone, & Spreadable Goat Cheese Photo: NK

One of my favorite ways to get everyone to a table is to lay out a varied, vibrant spread of meats, cheeses, and fruits as a way to kick off a meal. When guests fill up a bit before the actual dinner, you need only serve one main course and maybe a salad, and they'll be more than satisfied. Focusing on the pre-dinner foods is a great way to front-load the work that goes into any large gathering, as well as to add variety, leaving you plenty of time to enjoy your family or guests. 

As for the pre-dinner spread, I have a very particular plating aesthetic:

Abundance. 

+

plenty of color. 

It should be noted that when I am creating a multi-course sit-down meal, my strategy is very different; I'll instead, keep pre-dinner bites very light (or make much fewer of them) so as to leave my guests able to enjoy all the subsequent dishes. 

Antipasti is the plural of the Italian word, Antipasto, which means, before the meal. 

For me, assorted antipasti is the best way to start a large gathering because a lovely cold appetizer spread nearly always requires little to no cooking. It's more about using great products and assembling them beautifully. Because I put a high priority "presentation," or how food looks, antipasti platters also allow me to flex my creative plating muscles - one of my most favorite things to do! 

How'd it turn out? I'm still pretty giddy even a day later. It's always so wonderful to spend time with my siblings, niece and two nephews. I don't get to see them nearly as much as I'd like. My eldest niece and nephew are growing up into remarkable young people - but so fast! The baby of our family is only year and a half old. He's a real ham, and his adorable antics kept us laughing for hours. 

There really is nothing like sharing a meal with family. 

With Thanksgiving and the holiday season right around the corner, what better time to share these simple antipasti ideas with you? The selection offered below is certainly very typical, but you should feel free to add your own ideas. I'm aiming only to provide a recap in order to lend a little inspiration at a time of the year when cooking for a crowd can seem incredibly daunting. I hope you enjoy this Cold Antipasti How-To, and that you have plenty of great holiday memories on their way to you!

First, before we start, 
A general Rule for portioning cheese and meats: 
1 ounce of per person means everyone will get a taste. 
2 ounces per person will be an ample serving. 
1.5 ounces per guest is probably perfect. 

Antipasti for 8

Platter 1 - Salumi - aka The Salted, Cured Meats
Prosciutto, very thinly sliced. Imported is ideal, or one of many great domestic choices.
Sopressata, hot or sweet, depending on your preference. 
Garnish the plate with brightly colored vegetables. We used Campari & Zima Tomatoes.  And we mustn't forget to add some beautiful Italian Flat-Leaf Parsley.

Platter 2 - Formaggi - The Cheeses
Cheeses are pictured above in order, counter clockwise beginning from the bottom left:

Truffle Pecorino - Goodness, this truffley sheep's milk cheese was mouthwatering and worth the price tag. 1/3 Pound means everyone will get a taste, and a 1/2 Pound will allow for a bit extra. 

Taleggio - Relatively easy to find, this Italian "stinky cheese" is brie-like in consistency and wonderful spread on toasty bread or eaten alongside pears or honey. 1/4 to 1/3 of a pound will do. 

Provolone - Loved by all, this kid friendly, salty, and slightly tangy semi-soft cheese is great on any plate. 1/2 of a pound will be just enough for a party of 8, 2 slices a piece most likely.

Goat Cheese Spread- This soft goat cheese can be purchased ready to eat, or you can make it yourself by thinning out regular goat cheese with a teaspoon or two of milk, making it easy to spread on toast. Goat cheese is absolutely delicious with a little drop of

Fig Spread - The sweet and tangy combo of the fig with goat cheese is always a winner.
Grapes - to add color and sweetness. 
Parmesan Straws - again, very kid friendly and great dipped in goat cheese. 
Italian Parsley - for garnish

Forelle Pears - These pears are just gorgeous - petite and green with flecks of peach and red. 

Platter 3 - Cold Salads - Mozzarella Caprese & Marinated Eggplant + Tapenade
Mozzarella Caprese - This is easy! Slice about 3/4 Lb of fresh Mozzarella Cheese and alternate it with slices of the freshest tomato you can find (we used Campari). Drizzle with extra virgin oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar reduction or ready-prepared balsamic glaze. Finally, chiffonade some basil and sprinkle the ribbons over everything. 

Marinated Eggplant - The only item on today's spread that must be made ahead. Choose your favorite method of marinating and prepare a day in advance. Here are two simple recipes (this or this) from our own kitchen. Alternately, good Italian delis will often offer ready-made marinated eggplant. 

Olive Tapenade - Delicious spread onto toast and readily available at most specialty markets. If you can't find tapenade, there are many great recipes available. Save time and buy pitted olives if you end up making it yourself. 

Caprese Salad, Marinated Eggplant, and Olive Tapenade, Photo: NK

Extras:
Slices of Semolina Bread

Carr's Rosemary Crackers, or any variety that suits your taste

Fennel - With its distinct licorice flavor, fennel serves as crunchy and refreshing palate cleanser in between bites. 

And there you have it, plates and plates of delicious Italian specialties that taste as good as they look. 

Is there anything better? 

Wishing you and your families a wonderful holiday season filled with love, laughter and many great meals.

Buon appetito! 

Festive & Foolproof - White Chocolate Orange Truffles (+ Coconut)

Guittard White Chocolate Chips, Photo: NK

There are two kinds of people in this world - the ones that like white chocolate, and the ones that don't. 

To find out who was who, I took a little informal poll at my office. My colleagues are always willing to not only serve as my very own recipe focus group, but also, to sample my cooking and baking and provide useful feedback. They're really a great bunch. I should feed them more! 

Out of six respondents (my oh-so-official poll consisted of me yelling questions over our office cubicles), four people shouted back that they do indeed enjoy white chocolate. This was all the confirmation I needed to try my take on a recipe for white chocolate orange truffles that I'd been eyeing for a while. The result was something just delightful. Of course, the leftover truffles made their way to my office today. I am happy to say that they were a hit!

White Chocolate Orange Truffles With Coconut, Photo: NK

For those of you who, like me, love dessert but don't like baking all that much, candy-making is a great solution. Whether you choose to make chocolate bark or truffles, as we will do today, candies don't require any oven time at all. One of my favorite treats as a little girl was something my grandmother used to call Chocolate Balls. She'd basically mix melted semi-sweet chocolate with condensed milk, roll the mixture into balls, and then dip them various toppings like nuts or powdered sugar. They'd come out just like delicious little truffles and it was all I could do to stop from eating every last one. If I think about it hard enough, I can still taste them. This is one of many good memories from my Mima's kitchen.


I chose to adapt today's recipe because I've always loved the combination of white chocolate and fruit flavors, particularly orange. Did you know white chocolate isn't really chocolate at all? I also had some leftover Bob's Red Mill Unsweetened Coconut that I suspected might make a great addition to both the texture and the look of the truffles. I was hoping these little guys would turn out looking like snowballs and they did! 

In the end, I was very happy with these rich white chocolate truffles featuring a nice dose of bright orange flavor. They taste very much like an orange creamsicle. If you're looking for an easy homemade holiday gift, these sweet little bites could do the job nicely. Requiring only about 5 minutes active time and about an hour to chill, they take almost no effort. Keep them in the freezer and allow them to come to room temperature before serving. As a matter of fact, I think they taste great straight from the freezer too! 

Anyone with a bit of sweet-tooth will love them. As a bonus, they're very versatile; roll out three truffles in gradually larger sizes and create a truffle snowman! Alternately, grab yourself some mini popsicle sticks and turn these into a little handheld frozen candy pops for a kids party. If you aren't a white chocolate fan, this recipe *should* work with dark or milk chocolate chips as well. You could experiment by incorporating nuts or even dried fruits. The possibilities are endless!
Enjoy!

White Chocolate Orange Truffles Rolled In Coconut 
Makes 14-18 Truffles
Adapted from Cooking Classy

Photo: NK

Ingredients:
1/4 Cup Salted Butter
Zest of 1 large Navel Orange
3 Tablespoons Half & Half OR Heavy Cream
1 Cup good quality White Chocolate Chips
(we prefer Guittard)
1/2 teaspoon good quality Orange Extract
1/2 Cup Unsweetened Coconut Flake
Equipment: a fine mesh sieve

Method:
1. Pour the white chocolate chips into a heatproof bowl. Set aside.

2. In a small saucepan over medium low heat, start melting the butter and add the orange zest to it. Once butter has melted, pour in the cream or half and half and whisk gently until incorporated. Turn up the heat to medium and scald the mixture. It should come to a bubble for 30 seconds or so. 

3. Pour the hot butter and cream mixture through a fine mesh sieve over the bowl of white chocolate chips. Using a spoon, press down on the orange zest that collects in the sieve to release more of the natural orange oils. Discard the zest. Let the white chocolate chip and cream mixture rest for a minute before adding the orange extract. Stir vigorously until the chips melt and the mixture is smooth. 

4. Cover the bowl and remove it to the fridge to chill for an hour or more until the mixture is firm and able to be handled. 

5. When ready to assemble truffles, pour coconut flakes into a plate. Scoop out a teaspoonfuls at a time of the chocolate and form it into balls using your hands/palms. Roll the truffles in coconut if you like. 

Store truffles in the fridge for up to a week or in the freezer for about a month. Bring to room temperature before serving (I even like them straight out of the freezer!). 

Italian Pasta Classics - Aglio Olio e Peperoncino

Photo: NK 

Welcome to Part II of our Italian Pasta Classics series, where we share the very best in traditional pasta dishes for your viewing and eating pleasure.

Check out Part I HERE.

Today, we want you to know about Aglio Olio e Peperoncino - or pasta with Olive Oil, Garlic and Crushed Red Pepper. This rustic, peasant meal has been claimed by much of Southern Italy. A few sources believe it originated in Abruzzo, but the jury is still out. 

Let's just agree that this ever so simple dish belongs to the nation itself, and that in the pantheon of authentic pasta recipes, it is most certainly one of the greats.

Anchovy haters: be brave.
The anchovy fillets melt into the oil as you warm it and become virtually undetectable. If you use good quality imported anchovy fillets, ideally packed in oil, I can assure you that the finished dish will have absolutely no fishy taste. The anchovies themselves lend a complexity to the flavors that is, I believe, absolutely essential. Still, you are more than welcome to make this recipe without them, but I happen to think you'll be missing out! Some (questionable) recipes also call for grated parmigiana or pecorino, but I don't recommend it.

You could make this dish with regular spaghetti, linguine, or any other long pasta. We opted for Spaghetti alla Chitarra. Cut on an implement called the Chitarra (it is strung with wire much like the eponymous guitar), the resulting pasta takes the form of long, thin ribbons with square, rather than rounded edges. Why make Aglio Olio e Peperoncino? It is easy, fast, delicious and cheap! Feeding a family of four for well under dollars 10 is no problem with this recipe. 
Buon appetito!

 ~This meal was made in loving memory of Grandma Peg who will be dearly missed. 

Photo: NK 

Aglio Olio e Peperoncino
Serves 4 

Ingredients:
1 Lb Spaghetti or other long pasta (we used Spaghetti alla Chitarra)
6 Tablespoons of Extra Virgin Olive Oil
7 Anchovy fillets packed in oil (imported) 
7 medium or large Garlic Cloves, minced
1/4 -1/2 teaspoon Crushed Red Pepper (less if you prefer mild spice)

2/3 Cup Italian Parsley, most of it finely chopped, a few sprigs reserved for garnish
Approximately 1/3 Cup Pasta Water
Salt
Black Pepper

Method:
1. Set a pot of salted pasta water to boil and then cook the pasta according to package instructions until it is almost al dente. Drain, reserving about a 1/2 cup of pasta water. 

2. In a very large skillet, warm the olive oil over a medium flame. Add the anchovy fillets and let them cook until they dissolve fully into the oil. You can use a wooden spoon to stir and help them along. 

3. Once anchovies have fully dissolved you can add the garlic. Lower the heat to low so that garlic does not burn. Add the crushed red pepper as well as the black pepper. Cook the garlic for a few minutes (about 3) taking care not to burn it. 

4. Add about a 1/3 cup pasta water to the pan. Add the cooked pasta, and toss on the parsley. Turn up the heat a bit and toss the pasta in the skillet for 1 or 2 minutes until everything is coated. Season with additional black pepper and taste for salt. Add more only if needed. Serve immediately with a sprig of parsley and enjoy!