Winter Entertaining: Antipasto

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The Technique

Antipasto

A beautifully arranged collection of cured meats, cheeses, fruits, marinated vegetables, relishes & jam is a lovely way to get casual or elevated gatherings underway. Antipasto platters are designed to be served quite literally “before the meal”. They may be as simple or as lavish as you so please & should be accompanied with a selection of homemade bread & crackers of good quality. Learn how to create a crowd pleasing appetizer everyone will love when your next social event is planned.  

The Basics. Antipasto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques

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makes 8 servings

Combine 1 {8-oz} package miniature mozzarella pearls with a smattering of olive oil, chopped fresh parsley, lemon zest, kosher salt & a bit of freshly ground pepper. Transfer the mozzarella to a small serving bowl & place it on a large platter. Arrange sliced genoa sausage, toasted pine nuts, roasted red bell pepper strips & a selection of olives around the cheese. Sprinkle generously with kosher salt & freshly ground pepper. Cover & chill up to 24 hours. Serve with homemade bread, assorted crackers & bread sticks. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Zest Fresh Citrus

A little lemon or orange zest is a wonderful way to add fresh notes to just about anything. Pep up a variety of your favorite foods with this easy technique for loads of additional bright flavor.

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The Technique

Hold the microplane grater over a cutting board, allowing the tip to rest over the surface at an angle. Swipe just the outer portion of the citrus over the tool towards the board. Turn the fruit after each swipe. You only want to collect zest with color & not the white, bitter pith just underneath the surface. Repeat the process until you have collected the amount you’d like to add to the recipe. 

The Tune
“They Say” Helen Forrest

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Rebecca Gordon

Be sweet.  

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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