Pear & Brie Sliders

brie en croute style sliders

One of my most favorite appetizers is brie en croute. My sister is notorious for bringing it to parties. The beautiful flaky crust is filled with melty tangy brie and often paired with cranberries or apples to create a sweet, buttery flavor. I though it would be fun to play off this usual suspect to create a slider worthy enough to hold the title of lunch or dinner item. You be the judge, make them tonight, here's how...

Recipe - Serves 4 (2 sliders each)
3C Yellow Onions (2 large), thinly sliced
1T Olive Oil
Kosher Salt
2 Ripe Bosc (brown) Pears, thinly sliced
1/2lb. Brie, sliced
8 KING’S HAWAIIAN Dinner Rolls, cut in half
8 Slices Deli Ham (optional)

Directions
Begin by making the caramelized onions: heat a skillet over medium, add the olive oil and thinly sliced yellow onions. Allow the onions to cook for 40-50 minutes. Stir them only occasionally. The longer the onions sit undisturbed, the more they will caramelize. After the onions are done add a 1/2tsp. salt.

While the onions caramelize preheat the broiler to high (move your rack up to the second slot from the top) and prepare your sandwich toppings. Place the rolls, cut side up, on a foil-lined baking sheet. Slice the pears and cheese to fit the rolls. I suggest cutting the pears and cheese no thicker than a 1/4in. I found that 4 thin slices of pear and 2 slices of brie worked best. Also, it's okay if the toppings hang over the sides a little.

Assemble and bake the sandwiches: put 1-2T of the caramelized onions on the bottom buns, top with the ham (if using), then the pears, and finally the brie. Leave the tops cut side up on the tray and broil for 1-2 minutes or until the cheese melts and the tops are browned. Press the tops onto the sliders and serve warm. Enjoy!

Pear, Endive, & Gorgonzola Cheese Salad with Lemon Vinaigrette

an arranged salad almost too pretty to eat...almost...

My husband and I were married last fall and my parents threw us an engagement party at a local wine bar and then we had dinner at our home. My mom got us two cakes from The BonBonerie, a local Cincinnati favorite. On one of the cakes was a cute design of two pears, one in a white dress, the other in a tux, and underneath it read "The Perfect Pair".

What can I say, it was adorable. I love pears! Especially the golden brown variety that take center stage in this salad. They provide that little bit of sweetness that's needed when combined with bitter endive and salty Gorgonzola. The golden brown skin also gives them some texture, so I leave it on for this salad. Here's how to make it...

Arranged Salad - Serves 4

8 Large Endive Leaves, likely from 2 heads
1 Ripe Golden Brown Pear, diced (leave skin on)
2-3oz. Crumbled Gorgonzola Cheese
1/3C Slivered Almonds, toasted

Lemon Vinaigrette
Zest & Juice of half a Lemon
Pinch of Salt, Pepper, & Sugar
1/4C Extra Virgin Olive Oil

Directions

First make the dressing in a small bowl: add the lemon zest and juice, a pinch each of salt, pepper, and sugar, and then whisk in the olive oil. It's important to use a good quality extra virgin olive oil for dressings since nothing is being cooked.

Next, arrange the salad on a serving platter: place the endive leaves cup-side up, fill with the diced pear, Gorgonzola cheese, and slivered toasted almonds.

Finally, drizzle the arranged salad with the dressing and serve. I have to say, I think that pears and Gorgonzola cheese are a perfect pair too!

Dirty Dill Martini with Pickled Asparagus Garnish

a classic cocktail with a twist

I had my first dirty martini when I was a senior in college. It was my sorority's mom's weekend and one of my sister's mom's ordered this cocktail at A List (no longer at Miami, sadly). She let me try hers. I found the briny flavor of the olive juice with the vodka and dry vermouth to dye for! I had found a new cocktail to love and still enjoy them often today.

 

My Dirty Dill Martini is a fun twist on the classic. And, I've garnished it with a dill pickled asparagus spear to bring home this first "green" series. Here's how to make it:

 

Recipe

Dill Pickled Asparagus - Makes 1 Bunch

1 Bunch Asparagus, washed & trimmed

1 Bunch Fresh Dill

1/2T Dill Seed

1/2C White Distilled Vinegar

1T Kosher Salt

1 Garlic Clove, crushed

 

Dirty Dill Martini - Serves 2

6oz Vodka (such as Grey Goose)

3oz Dry Vermouth

1oz Dill Pickled Asparagus Brine (see recipe above)

Dill Pickle Asparagus Garnish (see recipe above)

 

Directions

Make the pickled asparagus:

 

In a small sauce pan over medium heat combine the vinegar, 1/2C water, salt, and garlic. Allow the mixture to cook until the salt is dissolved, approx. 5 minutes. In a medium bowl, combine the asparagus, fresh dill, and dill seed. Pour the brine over the asparagus and toss. Cover with plastic wrap and allow to cool to room temperature.

Make the drink:

In an ice filled shaker, combine the vodka, vermouth, and cooled brine (be sure to strain out the dill seeds). Shake until everything is chilled. Pour into two martini glasses and garnish with a dill pickled asparagus spear.

 

Cheers to remembering your first classic dirty martini and to trying something new!

 

Asparagus Sandwiches with Smokey Chipotle Sauce

an asparagus sandwich that will please even a meat-eater

 Steven and I had dinner at our friend's Chris and Karrie's house a while back and they served us these yummy sandwiches. The tangy sauce pairs so well with the fresh asparagus. And, the ciabatta roll provides the crunch that this sandwich definitely needs.

I recently asked Karrie for this recipe as I was thinking about this post. I just couldn't think of anything better for a main course. Little did I know, the recipe is from Food & Wine. Karrie sent me the direct link for their version and you can view that here. I've made the dressing almost exactly the same, but prepared my asparagus in a different fashion and topped only with Pecorino Romano cheese.

Recipe - Serves 4
Sauce
1/4C Ketchup
1/4C Mayo
2T Sherry Vinegar
2T Dijon Mustard
1 Clove Garlic, minced
1-2 Chipotle Chiles in Adobo Sauce, depending on heat level

Sandwiches
2lbs. Asparagus, washed and trimmed
Extra Virgin Olive Oil, for drizzling
Salt & Pepper
4 Ciabatta Rolls, approx. 7 in. long
1/4C Pecorino Romano Cheese

Directions
Preheat the oven to 375 degrees. Begin by making the smokey chipotle sauce. Combine the ketchup, mayo, vinegar, mustard, garlic, and chile(s) in a small blender or food processor. Blend everything until smooth and put into a small bowl. Set aside.

Next, put the washed and trimmed asparagus on a large sheet tray. Be sure they can lay in a single layer. Drizzle the asparagus with the olive oil and sprinkle with salt and pepper (approx. a teaspoon of each). Rub the oil, salt, and pepper all over the asparagus to be sure everything is coated well. Place the asparagus into the preheated oven and roast for 10 minutes, or until crisp tender and bright green.

After the asparagus roasts, turn the oven to broil and toast the ciabatta rolls.

Build the sandwiches: slather sauce on either side of the toasted ciabatta roll, top the bottom bun with asparagus and Pecorino Romano cheese, cover with the top, and slice in half.

I served our sandwiches with mac and cheese. It just felt like the appropriate side for such a hearty non-meat sandwich. Enjoy!

Asparagus Rolls

asparagus in a blanket

My Aunt L has been making these asparagus rolls since I can remember. They are absolutely delicious. I never knew where the recipe came from until a couple of days ago.

She was volunteering at a center where donations were accepted. She was going through a box that had been brought in to decide what could be salvaged. The box contained an older lady's undergarments mostly, but at the bottom there were many hand-written recipes. She could hardly believe anyone would throw those away! So, she gathered them up and has been making this one in particular ever since.

Fresh, seasonal asparagus is wrapped in bread slathered with a blue and cream cheese mixture. Then baked to crispy perfection. This appetizer is absolutely a crowd pleas er and SO easy to make. Here's how...

Recipe - Serves 8
8oz. Cream Cheese, softened (light okay)
4oz. Blue Cheese, crumbled
20 Slices White Wheat Bread
20 Asparagus Spears, cleaned and trimmed
1C Butter, melted

Directions
Begin by mixing the softened cream cheese and crumbled blue cheese in a small bowl. Ensure the cheeses are well combined. Set aside.

Next prepare the bread: cut the crust off all 4 sides of each bread slice. Then, using a rolling pin, flatten each slice of bread.

Time to build the rolls: spread approximately 1T of the cheese mixture on one of the bread slices. Place an asparagus spear in the middle of the bread and roll. The cheese will help the bread stick together. Place the roll, seam-side down, on a sheet tray. Make the rest of the rolls. After all of the rolls have been made, submerge each roll into the melted butter and return to the sheet tray. Place the tray in the freezer for at least 15 minutes.

Preheat the oven to 375 degrees while the rolls firm up in the freezer. When ready, bake the rolls for 15 minutes. After the rolls are baked, move the rack to the top of the oven and broil on high for 1-2 minutes to brown the bread.

Allow the rolls to cool on the tray for a few minutes, then slice in half. Arrange the asparagus rolls on a platter and serve warm. They will be gone way before they cool off!

Individual Bourbon Carrot Cakes with Salted Caramel Sauce

carrot cake all dressed up...only place to go is in my mouth

One of my all-time favorite desserts is carrot cake. I've requested it for numerous birthdays and it never disappoints. I don't know if it's the carrots, raisins, spices, or frosting that get me; probably the combination of all of those. I also like to kid myself that carrot cake is healthier for me than another option. We all know that's not true!

It's tough to mess with tradition (perfection), but I think I've managed to create a fun riff on carrot cake. First, I've miniaturized it. We all know that something is better when it's all your own and so much cuter when small! Second, I've added bourbon. The flavors are in sync with the spices of the cake and it helps keep everything moist. Lastly, I've foregone the traditional cream cheese frosting for an oh, so trendy salted caramel topping. Try this non-traditional version, it won't disappoint...

Recipe - Makes 12 individual cakes
Carrot Cakes
1/2C Golden Raisins
1/2C Bourbon (suggest 1792)
2C Flour
1T Baking Powder
1/2 tsp. Baking Soda
1/8 tsp. Salt
1/2C Granulated Sugar
1/2 tsp. Cinnamon
1/2 tsp. Ground Ginger
2C Shredded Carrots
6T Unsalted Butter, melted
2 Eggs
3/4C Milk
1T Vanilla Extract

Salted Caramel Sauce
3/4C Granulated Sugar
1tsp. Fleur De Sel, extra for topping
1/2C Heavy Cream

Directions
Begin by preheating the oven to 400 degrees. Grease a 12 cup muffin pan with cooking spray. In a small bowl add the golden raisins and bourbon. Heat in the microwave for 1-2 minutes, until the bourbon is hot and steaming. Cover the bowl with plastic wrap and allow the raisins to steep as you make the batter.

In a large bowl whisk the dry ingredients together: flour, baking powder, baking soda, salt, sugar, cinnamon, and ginger. Then stir in the carrots. Be sure the carrots are fully incorporated. It will look like a lot of carrots, but they will mix in.

Next, in a medium bowl whisk the wet ingredients together: cooled melted butter, eggs, milk, and vanilla.

Finally, mix everything together by adding the wet ingredients to the dry. Stir until almost incorporated and then add the bourbon steeped raisins and any left over liquid. Stir until everything is wet through.

Spoon the batter into the prepared muffin pan. The cups will be nearly full to the top. Then bake for 25-30 minutes or until a toothpick inserted into the middle of a cake comes out clean. Allow the cakes to cool for 5 minutes in the pan and then gently run a knife around the outside of each of them. Remove the cakes to a rack and allow them to cool completely.

While the cakes are cooling, make the salted caramel sauce. Put the sugar, Fleur De Sel, and 1/4C water into a heavy-bottom sauce pan. Place over medium low heat. Allow the sugar and salt to dissolve. This will take 7-10 minutes. You can stir this with a wooden spoon, if necessary.

After the sugar and salt have dissolved, increase the tempurature to medium high. Allow the syrup to cook until caramelized. This will take 7-10 minutes. Do not stir the syrup at all, this will cause it to seize up. Also, do not leave the stove while this happens. Your syrup can go from caramel to burnt in less than 30 seconds!

After the syrup has browned, turn the heat off and add the cream in a slow stream. Be careful as the sauce will bubble-up and spatter. This is supposed to happen. After the bubbling has subsided, return the pan to low and stir the sauce with a wooden spoon until the cream is completely incorporated and the sauce is smooth, approx. 2 minutes. Put the sauce in a bowl and allow to cool for 2 hours.

When you are ready to enjoy, top the carrot cake with 1T salted caramel sauce and a sprinkling of Fleur De Sel. Now that's fancy and delicious!