Football Food with Flair!

We are supposed to have a nice weekend...sunny and not too warm...perfect tailgating weather...well, for us it will be halftime out on the deck...I am going to crank up the old Weber gas grill and do a few variations on a theme...Quesadillas!

This lovely finger food goes well with beer, wine and my favorite non-alcoholic beverage, seltzer water with Cranberry and Grapefruit juice...slightly sweet and just enough pucker!

Along with steak fajitas and jalapeno-cheese-chicken quesadillas, I am going to make a snazzy, spicy variation using mango and brie...

Please enjoy this recipe from my book, Champagne Thursday:

Brie-Mango Quesadillas with Citrus Cream
Serves 12 as an appetizer

Ingredients
 Quesadillas

6 large whole wheat tortillas
9 ounces Brie, rind removed
6 ounces shredded Fontina or other soft melting cheese
2 mangoes, peeled and pitted, cut into 1/4 inch slices
1 tsp. ground cumin
1 jalapeno pepper, minced
1/2 cup hot pepper jelly
Vegetable oil

Citrus Cream

In a bowl combine the following, stirring well.  
Chill for 30 minutes and or until ready to serve with quesadillas.
1/2 cup low fat sour cream or Greek yogurt
5 dashes of your favorite hot sauce (I use Tobasco)
Zest from one lime
Zest from half an orange
1 tsp. fresh lime juice
2 tsp. fresh orange juice
1 tbsp. minced cilantro or parsley
Pinch of Sea Salt

Method

Preheat grill to 350*F.
Place a large sheet of sturdy foil on the grill grate.
Lightly brush one side of each of the tortillas with vegetable oil.
On the un-oiled side of one of the tortillas, spoon a tbsp. of the hot pepper jelly evenly over the tortilla.
Next layer 1/3 of the cheese evenly over the jelly.
Sprinkle a pinch of cumin over the cheese.
Layer on 1/3 of the mango slices.
Sprinkle with 1/3 of the minced jalapeno.
Sprinkle with 2 ounces of Fontina.
Top with another tortilla, oiled side out.
Carefully place the quesadilla onto the foil on the grill.
Close the cover and cook for 3-5 minutes, or until the bottom tortilla turns golden brown and slightly crisp.
Watch carefully...crisp turns to burned quickly.
Carefully slide the tortilla off the foil onto a dish or another piece of foil.
Carefully flip the quesadilla over and return it uncooked side down to the foil on the grill.
Gently press the top tortilla to meld the cheese and mango.
Close the cover and cook until the bottom tortilla is evenly browned.
Remove the quesadilla and allow it to set up for a few minutes before cutting it into 12 wedges with a very sharp knife.
Repeat the process with remaining ingredients.
Garnish with additional cilantro and a dollop of the chilled Citrus cream.

Serve immediately.  And GO PATRIOTS!

Brie and Mango Quesadillas

Beverage recommendation:
Naveran Cava from Spain

Wachusett Larry IPA

Southern Tier Pumking Imperial Pumpkin Ale

Bon Appetit!

Holiday Gifts from the Kitchen

Clearly, it is October...the gateway to the holidays.  As I was organizing my recipe tickle file, I came across some recipes that I make for holiday gifts...and usually I am scrambling to get them going in the nick of time.  This year, preparing for a move, downsizing and perhaps a mid-life crisis have me getting my you know what together.

In addition to my annual batch of Limoncello and seasonal cordial, I plan on making Brandied Fruit, Hot Apple Cider Beetles, Gourmet Seasoning Salt and some flavored oils and vinegar.

I like having these unusual yet useful homemade gifts on hand.  Whether for a hostess gift, party favors or gifts for teachers, the postal delivery person or the awkward "oh, wait, I left your gift in the car" face saving present...that isn't a smelly candle...these thoughtful, fun and relatively easy to make prizes are perfect for the holidays.

Please enjoy...

Gourmet Seasoning Salt
Makes 2 cups

Ingredients

1 cup kosher salt
1/2 cup iodized salt
1/4 cup ground black pepper
1 1/2 tsp. dried Italian herbs
1 tsp. dried thyme
1 tsp.  garlic powder
1/2 tsp.  onion powder
1/2 tsp. ground cumin
1/4 tsp.  turmeric
1/4 tsp. dry mustard
1/4 tsp.  cayenne pepper (optional)

Airtight decorative jars or bags.

Method
Sift together the ingredients into a mixing bowl.
Scoop 1/4 cup mixture into clean, small jelly jars or decorative, airtight plastic bags.
Use to season meats, vegetables, pasta or potatoes.

Print out and add your favorite savory recipe and voila!  A cute gift!

Apple Cider Beetles
Makes 12 Beetles
** whole spices can be purchased at most grocery stores or ordered on-line
Ingredients
6 oranges
2 cups firmly packed dark brown sugar
1/4 cup candied ginger, minced
pinch of salt
12 cinnamon sticks (1 1/2 inches each)
96 whole cloves
12 small whole nutmeg
24 whole allspice

Method
Preheat oven to 250*F.

Slice oranges in half crosswise and scoop out the pulp; reserve for other uses.
Stud each half with 16 cloves.

Place orange halves, cut side up on a wire rack on a baking sheet.
Bake in preheated oven until dry and hard, about 2-3 hours.
Cool and set aside.

In a mixing bowl, combine the brown sugar, candied ginger and salt until thoroughly mixed.
Pack the brown sugar mixture into the orange cups, mounding it slightly.
Arrange the whole spices in the sugar to resemble a beetle, pressing slightly into the sugar:
Use cinnamon sticks for bodies, nutmegs for heads, allspice for eyes...or create a design you fancy!
Wrap each beetle tightly in plastic wrap; store in the refrigerator.

To use, unwrap a beetle and drop it into 6 cups of apple cider and 1/2 cup brandy.  Heat over medium low heat until very, very warm, but do not boil.  Remove the orange rind and spices before serving.
Serve in warmed mugs with a strip for fresh orange or apple for garnish.


Brandied Fruit

Ingredients
1 lb. fresh pineapple cut into small dice
1 lb. frozen peaches, diced
1 lb. dried apricots, diced
8 oz. dried cherries
8 oz. raisins
1 cup super fine sugar
1 1/2 cups brandy

Method

Place dried apricots and cherries in a bowl.
Cover with 2 cups boiling water for 5 minutes.
Drain, discarding liquid.

Combine all the ingredients in a large, clean jar or glass bowl.
Cover and let stand at room temperature in a dry, dark place for three weeks.
Stir fruit mixture twice a week.

Divide mixture into 6 1 pint Mason jars and secure lids.

Serve fruit over ice cream or pound cake.
You can layer some fruit with Greek yogurt and homemade granola for a zippy brunch item.

**To replenish the fruit starter, add one cup sugar and one cup, each of the fruit, every two weeks or so...making sure to mix the fruit well with the starter.  Cover and let stand at least 3 days before using.

Gotta Have A GO-TO Recipe

Guess what...we have turned the calendar page and it is OCTOBER!  Here in Groton, that means full on Autumn mode.  We are out walking the rail trail, visiting local farms and orchards and enjoying late afternoon chats down by the fire pit.

In the midst of all this bucolic splendor, I am also getting my house ready to sell...trading in our beautiful empty nest in the quiet country, for a sleeker, more couple oriented life in the big city...that being said, time is precious and as much as I love cooking, I have to have the place ready to show in a hot sec.

I have always stocked my pantry with a few "dump" recipe items so I can toss everything into one pot and have dinner on the table lickety-split with cleaning as easy as a trip to the recycling bins.

These have been some of my "go-to" standards during the holidays, transition days around travel and the quick pinch when unexpected guests arrive.

My pantry usually contains boxes of low sodium chicken broth, 14.5 ounce and 28 ounce cans of tomato products, various canned beans, jars of salsa, olives, all kinds of pasta, rice and grains...right now I have cans of pumpkin...a few quick bread mixes...some canned crab meat... My downstairs freezer serves as a pantry as well. There I keep homemade stocks, fruit and vegetables purees,  a ready supply of filled pastas, my homemade pasta sauce and meatballs...I also have on hand frozen biscuits, breads, puff pastry, phyllo dough, homemade pie crust mix (just add water!) ...I have some of my staple frozen veggies there too...corn, peas, butternut squash, artichoke hearts, pearl onions...tater tots !!!

This weekend purports to be a very busy one. I will take stock and add to my shopping list corn tortillas, Manchego cheese, fresh baby spinach, Parmesan cheese (because I have run out...oh the humanity!) , some salad fixings and a French baguette...but it looks like everything else is ready for me.

Friday night we will be enjoying my "so easy it is embarrassing" Tortellini Soup also known as Christmas soup; I made this for Christmas one year...and because it is red and green, the name stuck. Saturday's menu boasts Cheesy Black Bean Bake, now some of you who follow my blog will note that this is a simplified version of an already simple recipe I posted a while back.  Recipes develop and evolve over time and this one is no exception.  Both versions are delicious but this one has fewer steps and ingredients.  I invite you to try both!  Sunday will be "Klieke Night"...as my Dutch grandmother would say, when she would hunt through the fridge for left overs and see what was what...klieke in her vernacular meant an odd collection.  I'm feeling pretty good about my plan for the weekend... I hope these recipes can give you some time and a little peace of mind...you'll have a delicious dinner for your family in no time!

Please enjoy...Tortellini Soup with Spinach and Tomatoes
Serves 4-6

Ingredients
5 cups low sodium chicken broth
1 cup water
1 package fresh tortellini ( I prefer the three cheese variety)
1 14.5 ounce can fire roasted tomatoes, crushed
2 large handfuls baby spinach
Pinch of white pepper
1/2 tsp. minced garlic or garlic powder
Pinch of cayenne pepper, optional
Parmesan cheese for garnish
Fresh basil, optional garnish

Method
In a soup pot, over medium high heat, combine the broth, water, tomatoes and spinach.
Add the white pepper, garlic and cayenne and stir to combine.
Bring just to a boil and then reduce to a simmer until all the spinach is wilted.
Increase the heat and bring to a soft boil.
If the soup seems thick, add more liquid to desired consistency...it should be brothy
Taste for seasoning and adjust.
Add tortellini and cook according to package directions.
Serve immediately in warm soup bowls.
Garnish with cheese and torn basil.

Serve with a tossed salad and crusty French bread.

Recommended wine:  Chianti Classico


Cheesy Black Bean Bake
Serves 4

Ingredients

12 small fresh corn tortillas
2  15 ounce cans of black beans, rinsed and drained
1 tsp, jalapeno, minced
1 jar salsa (I used Trader Joe's Green Tomatillo salsa verde..medium heat)
1 tsp. cumin
2 cups shredded Monterey Jack or Manchego cheese

Vegetable oil
Salt and pepper to taste
1/2 cup beer (I use Sam Adams Lager)
Sour Cream, avocado and cilantro optional garnishes

Method
Preheat oven to 400*F
Lightly oil a 1 1/2 quart casserole/baking dish and set aside.
In a large saute pan, heat a teaspoon over medium heat.
Place half of  the beans and the beer into the pan.
With a fork or potato masher, mash the beans until a somewhat smooth.
Add the salsa, cumin and a pinch of salt and pepper to the bean mixture, combining thoroughly.
Taste and adjust for seasonings.
Turn off the heat.
Using tongs, one at a time, carefully dip the tortillas into the bean "slurry", coating both sides and carefully place it in the prepared casserole dish.
Place 2 tbsp of cheese in the middle of the tortilla.
Top the cheese with a heaping tablespoon of beans.
Fold the tortilla over to form a half moon shape and repeat with remaining tortillas.
Slightly layer each half moon, one onto the next so all the tortillas fit into the dish in one layer.
Spoon the remaining sauce over the tortillas.
Top with remaining cheese.
Bake for 20 minutes or until the cheese is golden brown and the dish is bubbly.
Serve with extra salsa, a dollop of sour cream, diced avocado, and some chopped cilantro (or parsley)

**I have been known to add some cooked spinach and or canned pumpkin to this recipe to stretch it to 8 servings...the pumpkin marries well with the spicy nature of the beans!

Beverage recommendation:  Southern Tier's Pumking Imperial Ale

Bon Appetit!