Eggplant Fritters Stuffed with Molten Mozzarella
September 29, 2009
Another delicious party recipe, compliments of Elizabeth W. Gift Baskets.
EGGPLANT FRITTERS STUFFED WITH MOLTEN MOZZARELLA
Don’t know where this recipe originated. I think I first saw it in a Marcella Hazan cookbook. More recently I saw a version in Bon Appetit magazine, which is the source I adapted my version from. Whoever came up with the original certainly had two of my favorite flavors in mind… cheese and fried. How could you go wrong!
INGREDIENTS
2 large eggplants
1 ¼ teaspoons salt, divided
Olive oil (for brushing)
Canola or vegetable oil (for frying)
2 large eggs
¾ cup finely grated Parmesan cheese
1 ¼ cup plain dry breadcrumbs, divided
1 tablespoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
1 ½ tablespoons all purpose flour
3 ounces mozzarella cheese, cut into ½ inch cubes (about 15 cubes) or 3 ounces smallest bocconcini
DIRECTIONS
- Cut eggplants crosswise into ½ inch slices. Sprinkle with 1 teaspoon salt and arrange in a colander. Place colander in sink and let stand about 30 minutes, until eggplant slices begin to sweat and give up liquid.
- Preheat oven to 350 degrees. Brush 2 large baking sheets with olive oil. Pat eggplant dry with paper towels and arrange in a single layer on prepared sheets. Brush lightly with olive oil. Bake until eggplant is tender and dry, about 1 hour. Let cool slightly; coarsely chop.
- Whisk 1 egg, grated Parmesan, ¼ cup breadcrumbs, thyme, ¼ teaspoon pepper, and ¼ teaspoon salt in a medium bowl. Stir in chopped eggplant (mixture will be soft.) Spread 1 cup breadcrumbs on plate. Whisk 1 egg and the flour in a small bowl. Press and shape eggplant mixture into 1 ¼ inch balls. Press 1 piece of mozzarella into the center of each ball, making sure to reshape the eggplant mixture so it covers the cheese completely. Dip balls, one at a time, into egg batter. Roll in breadcrumbs to coat.
- Pour enough canola oil into a large skillet to reach a depth of ½ inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot.
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Pepperoni Popcorn with Roasted Wasabi Edamame
September 18, 2009
Another easy party recipe, compliments of Elizabeth W. Gift Baskets
Happy Weekend!
PEPPERONI POPCORN WITH ROASTED WASABI EDAMAME
The trend toward getting back to basics prompted me to start playing around with good, old-fashioned, economical popcorn. Here’s a grown-up twist on this crowd-pleasing standby. If you’re making this for kids or would like less heat, omit the wasabi edamame or replace them with toasted pumpkin seeds. Either way, this easily prepared snack is the perfect accompaniment to beer and a ballgame!
INGREDIENTS
3 ounces thinly sliced pepperoni, each slice cut in half
15 cups salted popped popcorn
1 cup dry roasted wasabi edamame
2 teaspoons chili powder
1 teaspoon ground cumin
DIRECTIONS
In two batches, microwave the pepperoni on High on a paper towel-lined microwave-safe plate in 30-second intervals until dry and crisp, about 1 minute. Toss in a large bowl with the remaining ingredients.
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Ham & Asparagus Quiche
September 11, 2009
Whoop-de-do! The world’s longest short work week is finally over! Celebrate with another party recipe, compliments of Elizabeth W. Gift Baskets.
Happy entertaining!
HAM & ASPARAGUS QUICHE
Everyone (except maybe your cardiologist) has a favorite quiche recipe. This is mine. This old fashioned classic is great make-ahead party fare. It’s sinfully rich, but it won’t kill you if you only eat it on special occasions. Substitute ½ cup freshly grated Parmesan or Gruyere cheese for the cup of cheddar, if desired.
INGREDIENTS
(Serves 6)
1 disk prepared piecrust dough
3 tablespoons butter
1 small onion, chopped
8 small stalks fresh asparagus, cut into 1-inch pieces
Pinch cayenne pepper
3 large eggs
1 cup half-and-half
1 cup shredded sharp cheddar
¼ teaspoon salt
Ground black pepper, to taste
Pinch of freshly grated nutmeg
¾ cup smoked ham, cubed
DIRECTIONS
- Line a 9-inch glass pie plate with the pastry and prick it all over with a fork. Chill at least 30 minutes.
- Meanwhile, melt the butter in a skillet and add the onions, asparagus and cayenne pepper. Cook for 5 to 6 minutes over medium high heat until the mixture is fragrant and the vegetables have begun to soften. Remove the skillet from the heat and let cool.
- Preheat the oven to 350 degrees and position the oven rack in the middle of the oven. Cut out a 10-inch circle of parchment paper or aluminum foil and place it in the pie shell. Pour 2 cups of dried beans or pie weights into the shell. Bake the piecrust until it has begun to turn a pale gold color, about 15 minutes. Remove the pie plate from the oven, lift the parchment and beans from the shell, and return it to the oven. Cook the shell until it is golden, another 8 to 10 minutes. Let cool. Keep the oven on and increase the temperature to 375 degrees.
- In a large mixing bowl, whisk together the eggs, half-and-half, cheese, salt, pepper and nutmeg.
- Scatter the asparagus mixture across the bottom of the pie shell. Sprinkle with the ham cubes. Pour the egg mixture into the shell. Bake the quiche until the filling is just set and slightly puffed, about 30 minutes. If crust starts getting too brown, cover it with a piecrust baking shield or crimped foil. Let cool for at least 30 minutes on a wire rack and serve it warm, or let it cool completely and serve at room temperature.
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Classic Hummus with Homemade Pita Chips
September 3, 2009
Another party appetizer recipe, compliments of Elizabeth W. Gift Baskets
Happy Labor Day!
CLASSIC HUMMUS WITH HOMEMADE PITA CHIPS
If you’ve only had the grocery store versions of hummus and pita chips, you’re in for a real treat. Homemade hummus is far superior to the commercial kind and is a snap to make. I love the pita chips, with or without the hummus. They’re thinner and crisper than most of the storebought varieties. Both recipes are adapted from a wonderful cookbook by Jeanne Lemlin called, “Vegetarian Classics.”
INGREDIENTS
(For the hummus)
Makes 2 ½ cups
1 (19-ounce) can (2 cups) chickpeas, rinsed well in a strainer
3 garlic cloves, minced
½ cup fresh lemon juice (about 3 lemons)
1 cup tahini (stirred well before measuring)
½ teaspoon salt
½ – 1 cup water
Paprika and olive oil, for garnish
DIRECTIONS
Place the chickpeas and garlic in a food processor and process a few seconds, until the chickpeas are ground. Stop the machine and add the lemon juice, tahini, salt and ½ cup water. Process until the mixture is very creamy, at least 2 minutes. Check the consistency. Add a bit more water, if a thinner consistency is desired, and process until very smooth. Garnish with a drizzle of olive oil and a sprinkling of paprika. (Can be stored in an airtight container in the refridgerator for up to one week.)
WHOLE WHEAT PITA CHIPS
Makes 64 chips
Preheat oven to 300 degrees. Cut a (6-inch) whole wheat pita in half to make 2 pockets. Use scissors to cut away the outer edge of 1 pocket to separate it into 2 single layers. Repeat with the other pocket. Using a pastry brush, lightly coat the rough side of each piece with olive oil. With a sharp knife cut each piece into 4 triangles. Place on a baking sheet, rough side up. Repeat with 4 more pita breads. (You’ll need 2 baking sheets.) Sprinkle the triangles with garlic powder(optional) and kosher salt. Bake for 12 to 15 minutes or until golden, crisp, and dried throughout. Cool completely before serving. (Can be stored in an airtight tin for up to one week.)
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