Fall Entertaining
Southern Socials
The Fall Entertaining Hors d’oeuvres Collection
With fall entertaining in full swing that includes everything from game day festivities & casual outdoor gatherings to bridal showers & holiday parties just around the corner, being well prepared with an arsenal of lovely appetizers to serve with cocktails should be effortless to prepare yet convey an elevated tone for the occasion. These entertaining menu essentials including Thyme Scented Party Nuts, Rosemary-Pine Nut Olive Tapenade & Lemon-Ricotta Artichoke Dip are versatile enough to use throughout the year & will prove to garner rave reviews each time they are chosen for your party menu. Serve them as a collection or pair them with some of your own cherished recipe favorites. Although I have accompanied them with wine, a signature cocktail such as a Classic Old Fashioned or a French 75 would compliment them well. I’ll be sharing pointers on how to transition fall entertaining from football party Saturday’s to Thanksgiving gatherings & many occasions you may be celebrating in between this morning on WBRC Good Day Alabama so I do hope you’ll join me. The good news is that there is something wonderful for each celebration whether you plan to host friends at home or for a day on campus.
The Menu
The Fall Entertaining Hors d’oeuvres Collection
A selection of beautiful appetizers perfect for an array of occasions need not be complex to prepare. Look to these simple but tasteful offerings over the next few weeks as you plan to celebrate & honor loved ones.
Thyme Scented Party Nuts
Rosemary-Pine Nut Olive Tapenade
Lemon-Ricotta Artichoke Dip
Wine * Sparkling Water
Thyme Scented Party Nuts
makes 5 cups
1 cup pecan halves
2 cups roasted & lightly salted almonds
2 cups roasted & salted pistachios
1/4 cup melted butter
4 tsp chopped fresh thyme leaves
1 Tbsp dark brown sugar
3/4 tsp kosher salt
1/4 tsp ground red pepper
1/4 tsp freshly ground black pepper
Garnish: Fresh thyme
Preheat the oven to 350 degrees. Place the pecans on a half sheet pan. Bake 4 minutes. Add the almonds & the pistachios spreading in an even layer. Bake 4 minutes. Meanwhile, place the butter in a large bowl. Combine the thyme, the brown sugar, the salt, the red pepper & the black pepper in a small bowl. Remove the nuts from the oven & toss with the butter; sprinkle with the seasoning blend & stir the mixture well to evenly disperse. Pour the nuts back over the half sheet pan & bake 8 minutes, stirring halfway through the time. Remove from the oven. Cool completely, stirring several times. Garnish, if desired.
Rosemary-Pine Nut Olive Tapenade
makes about 1 1/4 cup
1 1/4 cup pitted kalamata olives, rinsed & drained
3 Tbsp toasted pine nuts
1 garlic clove, cut into pieces
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp chopped fresh rosemary
Freshly ground pepper
1 {15-oz} Rustic Batard or French baguette, sliced
2 Tbsp melted butter
Combine the first 6 ingredients in a food processor. Pulse several times on Low speed until the olives are finely chopped & the mixture is blended. Season with pepper. Transfer to a serving bowl. Place the Rustic Batard or French baguette bread slices on a half sheet pan & brush with the butter. Broil 1 1/2 to 2 minutes or until golden around the edges. Serve the tapenade with the crostini toasts. Store covered in the refrigerator up to 7 days.
Lemon-Ricotta Artichoke Dip
makes 8 servings
1 {15-oz} container whole milk ricotta
1 {14-oz} can small artichoke hearts, chopped
2 tsp chopped, fresh rosemary
1/2 tsp lemon zest
1 Tbsp fresh lemon juice
1 garlic clove, pressed
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup chopped, toasted pecans
Garnishes: Pecans, fresh rosemary & crushed red pepper flakes
Assorted crudités & crackers
Preheat the oven to 375 degrees. Combine the ricotta, the artichokes, the rosemary, the lemon zest, the lemon juice, the garlic, the salt & the pepper in a large bowl. Spoon the mixture into 3 {8-oz} lightly greased brûlée dishes. Bake 20 to 25 minutes or until bubbly in the center. Sprinkle with toasted pecans, chopped fresh rosemary & crushed red pepper flakes, if desired. Serve with assorted crudités & crackers.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Juice Fresh Lemons
Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.
The Technique
When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl. Look to The Basics: Lemons for additional pointers on using this versatile fruit.
The Tune
“In The Mood” The Andrews Sisters
httpa://www.youtube.com/watch?v=iMyZf3F9o8Y
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.