Creamy Roasted Garlic Spread
April 23, 2009
Happy Entertaining from Elizabeth W. Gift Baskets!
Roasted garlic is one of my go-to staples for when I need to whip up something on the fly for impromptu get-togethers. It’s versatile, inexpensive, and I nearly always have a bulb or two of garlic in my pantry. It’s delicious simply roasted and spread on warm crusty bread, but try one of these quickie recipes and give this old standby a new twist.
CREAMY ROASTED GARLIC SPREAD
Cut the top off a whole head of garlic. Place the head in a ramekin, drizzle it with olive oil and cover with foil. (Or, just place it on a square of foil, drizzle it and wrap.) Roast in a 375 degree oven for 45 to 55 minutes, until very soft. Squeeze the garlic cloves from their skins into a small bowl. Use a fork to mash the cloves with 8 ounces of room temperature cream cheese, 3 tablespoons heavy cream, 2 tablespoons chopped chives, or fresh herb of your choice (optional) and a pinch of salt. Serve at room temperature with crackers or sliced baguette. Store in an airtight container in the refrigerator for up to 3 weeks.
ROASTED GARLIC-PARMESAN SPREAD
Roast garlic as described above. Mash cloves with freshly grated Parmesan cheese and olive oil to suit your taste. Season with salt and pepper. Serve at room temperature with crackers or sliced baguette. Store in an airtight container in the refrigerator for up to 3 weeks.
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!
Make a Cookie Gift
April 15, 2009
Happy Earth Day (April 22) from Elizabeth W. Gift Baskets!
If you’re on a budget, but still want to make an impressive gift, homemade cookies are the answer. Everyone loves cookies, and even if you’re not the world’s best baker, they’ll love the idea that you cared enough to make a special gift just for them. This recipe for rich, brownie-like cookies is pretty hard to mess up, so tie on your apron and get busy. Present your creations in a pretty tin, box, cookie jar, or simply tied in a stack with ribbon and tucked into a small shopping bag. Or, make several logs of different cookie doughs, wrap them in parchment, attach baking directions and deliver them in a pretty basket. Your recipient can have warm, freshly baked cookies any time he wants by just slicing and baking a few at a time. The rest can be stored in the freezer until the next cookie craving hits. Who wouldn’t love that!
BROWNIE COOKIES
These cookies taste like skinny, round brownies. Substitute chocolate chips, peanut butter chips or butterscotch chips for the white chunks, if you like. During the winter holidays I make them with peppermint chocolate chips. For the white chocolate chunks used here, I buy good quality white chocolate bars and chop them myself.
(Makes 18 to 20 cookies)
Ingredients
1 stick (1/2 cup) butter, at room temperature
¾ cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1 cup flour
¾ cup white chocolate chunks
Directions
- Preheat oven to 350 degrees. In a large bowl, beat the butter, sugar, egg and vanilla with an electric mixer until well blended. With the mixer on low speed, beat in the cocoa, then the flour. Stir in the white chocolate chunks.
- Drop heaping tablespoonfuls of the dough onto parchment-lined cookie sheet(s), spacing them about 2 inches apart. (Alternatively, form the dough into a log, wrap in waxed paper, and freeze until ready to bake. Thaw briefly before slicing and baking.)
- Bake until the tops look dry, but cookies are still soft, 11 to 13 minutes. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for 3 days or frozen up to 1 month.
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!
Bird Nest Place Cards for Easter
April 7, 2009
Happy Easter from Elizabeth W. Gift Baskets!
How easy is this! Dye a bunch of Easter eggs. If you have nice handwriting, use a Sharpie marker to write the name of each of your dinner guests on an egg. If you don’t have nice handwriting, do as I did and use rub-on letters to spell out each name. Buy craft store bird nests, one for each place setting. Line each nest with excelsior or Easter grass, position the place card egg in the center of the nest, and surround it with jelly beans and candy Easter eggs. You’ll be amazed at the childlike glee these simple place markers bring to your dinner guests. Speaking of children, this is a great project to share with kids. You write the names on the eggs and let the kids arrange the candy and eggs in the nests.
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!
Deviled Egg Appetizers
April 3, 2009
Happy Entertaining from Elizabeth W. Gift Baskets!
Deviled eggs are an Easter classic. What better way to put all those leftover Easter eggs to use! Eggs also play an integral role in the Passover seder plate, which features a roasted egg to symbolize the temple sacrifice and the continuing cycle of life. While they are perfect for spring celebrations, these 2-bite treats also make a great appetizer any time of year. Deviled eggs are easy to make, versatile and very economical. Best of all, eggs are always in season! Start by trying the basic recipe below. Then experiment with mix-ins and add-ons. For Passover, try replacing the butter with prepared horseradish, omitting the minced shallot and mustard, and adding a tablespoon or two of sweet pickle relish. The variation possibilities are endless. I’ve listed a few below to get you started.
BASIC DEVILED EGGS
(Makes 24)
1 dozen hard-boiled eggs, peeled
1/3 cup mayonnaise
3 tablespoons unsalted butter, softened
1 tablespoon finely minced shallot (optional)
1 teaspoon Dijon mustard
Salt, to taste
Cut the eggs in half lengthwise and carefully remove yolks. Place yolks and remaining ingredients in a medium bowl and mash with a fork until the mixture is smooth and fluffy. Spoon a heaping teaspoonful into the cavity of each egg white half to make a mound. Garnish with fresh herb sprigs or a sprinkling of paprika.
DEVILED EGG VARIATIONS
Mix mashed yolks with:
- Mayonnaise, drained salsa, and chopped fresh cilantro
- Pesto and finely grated Parmesan
- Sour cream, curry powder, mustard, and a dash of Worcestershire sauce
- To basic recipe, add canned chopped Jalapenos, drained, and a dash of hot sauce
- To basic recipe, add sweet pickle relish, drained
- To basic recipe, add a teaspoon or so of wasabi paste
Garnish basic recipe with:
- Salmon roe and dill sprigs
- Crumbled crisp bacon
- Halved olives
- Snipped fresh chives
- Capers and chopped red onion
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!
