Thursday, April 22, 2010

come on over!...

Now, I know I said that I was taking a break from hosting parties at my house...but I just LOVE to host parties at my house!!!  Now, if I was hosting a Spring Party at my house...this is what I would serve...
(just in case you wanted to drop in ;)

Artichoke Bruschetta {because I l.o.v.e. bruschetta...}

Serves 4

• 2 cloves garlic, peeled
• 4 slices rustic bread, about 3/4 inch thick
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• One 12-ounce jar marinated artichoke hearts, drained
• 1/2 cup fresh ricotta cheese
• Coarse salt and freshly ground pepper
• Shaved Parmesan cheese, for garnish


1. Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
2. Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
3. Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

From Martha Stewart Living, March 2002

Sweet Onion Dip

Makes 2 cups

• 1 tablespoon olive oil
• 2 Vidalia onions (1 pound total), finely chopped
• Coarse salt and ground pepper
• 1 cup reduced-fat sour cream
• 2 ounces reduced-fat bar cream cheese, room temperature
• 1 1/2 teaspoons white-wine vinegar
• 1/4 cup finely chopped chives
• Potato chips, for serving


1. In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
2. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.

From Everyday Food, July 2007

Marinated Mozzarella

Serves 4

• 1 pound fresh mozzarella, cut into 1/4-inch-thick slices
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon red-pepper flakes
• Coarse salt and freshly ground pepper, to taste
• Olives, crackers, bread, and sliced cured meats


1. Combine oil, herbs, red-pepper flakes, salt, and pepper in a small bowl. Drizzle over mozzarella. Let stand for at least 20 minutes (or up to 1 hour). Serve with olives, crackers, bread, and cured meats.

From Martha Stewart Living, May 2008

Salt-And-Pepper Shrimp with Aioli

Serves 4

• 2 garlic cloves
• 3 large egg yolks, room temperature
• 1/2 teaspoon Dijon mustard
• Coarse salt
• 1/4 cup canola oil
• Juice of 1 lemon
• 1/2 cup extra-virgin olive oil
• 1 1/2 pounds (24 to 30) large shrimp
• Freshly ground pepper


1. Make aioli: Pulse garlic in the bowl of a food processor until it is finely chopped. Add egg yolks and mustard, and season with salt; process until mixture is blended. With machine running, add half the canola oil, a few drops at a time, until mixture is emulsified. Add 4 teaspoons lemon juice. With machine running, add remaining canola oil and the olive oil. Season with salt and lemon juice. Transfer to a bowl; refrigerate, covered, up to 2 days.
2. Season shrimp with pepper. Place a large cast-iron skillet over medium heat; lightly cover bottom with salt. Arrange half the shrimp in a single layer. Place a pan on top as a weight; cook 2 minutes. Remove top pan, and turn shrimp; cook until they are pink, about 1 1/2 minutes. Transfer to a plate; wipe pan with a dry paper towel. Repeat with remaining shrimp. Serve with aioli.

From Martha Stewart Living, June 2002


1½ ounces light rum
1 ounce simple syrup
¾ ounce fresh lime juice

Shake all ingredients with ice and strain into a small cocktail glass filled with fresh ice.


2 ounces bourbon
½ ounce simple syrup (or level teaspoon sugar)
2 sprigs mint (use tender, young mint sprigs)

Gently bruise one sprig of mint in the bottom of a highball glass with syrup or sugar. Add half the bourbon and fill glass with crushed ice. Swirl mixture with a barspoon until the outside of the glass frosts. Add more crushed ice and the remaining bourbon. Stir again to frost the glass. Garnish with second mint sprig.


1 comment:

  1. Looks like some good recipes to be found here.

    You and your hubby are so good looking. .. but is that REALLY the picture you want on your web page? Just askin. . . .



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