This makes a wonderful, healthy appetizer or serve as a side dish.Tahini with honey is packed with calcium, antioxidants, magnesium, zinc and fiber that boost your immune system, dental health and bone strength. Tahini is made from finely ground sesame seeds high in protein, low in carbs, and rich in omega 3 fatty acids. Sweet … Continue reading
I am always looking for new appetizers that are easy to make, require few ingredients and best of all can be made ahead of time and even frozen. You need to love blue cheese as it is a dominant ingredient as well as the sweet fig spread. These delightful savory and sweet treats will become … Continue reading
Cheese straws are a favorite with cocktails, a spaghetti dinner, as a snack or even on a charcuterie platter. There are many versions and usually cheese is an ingredient, which is probably why I like them so much. Manchego cheese has a rather assertive bite and blends perfectly with the oregano and garlic. Prosciutto would … Continue reading
I love these tasty crisps and have made a number of different versions; see Cheese Crisps. They make the best appetizer to serve with wine, your favorite cocktail or a wonderful addition to a cheese board. They can be small to add to a Caesar salad, large ones to put on a burger, or to … Continue reading
In a recent post, Rye Parmesan Pizzelles, I made a savory pizzelle with Parmigiano-Reggiano and thyme and wanted to use these “crackers” on a charcuterie board. The following are the items I picked: Rye-Parmesan Pizzelles (recipe below) Mini Naan (caramelized onion) cut into quarters Dried Smyrna Figs (fresh comes in May???) Dried small golden figs … Continue reading
I happen to love pizzelles for a number of reasons: quick and easy to make: no baking required so they can be made any time of the year: they do require a pizzelle maker which I feel is worth it to have in my kitchen. Mine makes 3 mini pizzelles which are the perfect size … Continue reading
This recipe comes from The Kimchi Chronicles and is delicious especially with grilled shrimp. I roasted the shrimp instead as grilling in Michigan when snow is on the ground is not the best time. I love this cookbook by Marja Vongerichten and I found so many recipes I want to try. Forget shrimp cocktail and … Continue reading
There are a few Korean ingredients that I am particularly fond of and one of them is gochujang. I love this spicy, hot, deep red paste that adds so much flavor and color to any recipe. Once you try gochujang there is no turning back – it will become a favorite of yours too!
Yes, this is how the Hawaiians spell kimchi; “Kim Chee” (I am using this spelling for this post) which is a staple in most fridges in Hawaii. I can certainly understand why as the more I read about kim chee, reading new cookbooks just with kim chee recipes, online recipes I get from sources such … Continue reading
Pastry cups are so handy to have on hand any time of the year. You can throw together these two-bite appetizers in just minutes. Kind of resembles crab rangoons or crab cakes in flavor as many of the same ingredients are used. You could also substitute shrimp or even lobster. The duck sauce pairs perfectly … Continue reading