- Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
- Do not ever believe the number of servings because it makes a big difference on who you are feeding
- Good cooking does not have to be or should it be difficult
- Not everything has to be made from scratch
- Great ideas come from food magazines but be daring and change them up
- Cooking for family and friends is good for the soul
We have returned from the parallel universe where I was making desserts. All is right with the world and I have been asked to bring appetizers to a Memorial Day barbecue. You can have the greatest appetizer anyone has ever tasted but the trick is getting them to taste it. For this you must know your crowd. It just so happens I know this crowd very well and it presents some challenges. These are the dislikes, some of them shared, some of them singular to one person: cream cheese and sour cream (there go the dips), spinach, mushrooms, ricotta, herring (there goes the herring salad )and spicy (no buffalo wings). This may seem to be impossible but with some forethought it can be done. I've made whole dinners for this very same group of friends.
Everyone likes cheese (except for the ricotta) and I have discovered the most remarkable cheese selection at Pete's Fresh Market in Oak Brook Terrace. You name it, they have it and the staff are most helpful when you're not sure about a particular cheese. So I'll buy some different types and make up a nice cheese plate. It doesn't count as a recipe but they will taste it.
Next up is an appetizer that I don't think anyone has ever not liked. It is Candied Bacon. To make it you need 1# of thick bacon, 1/4 cup Dijon mustard and 1/2 cup of brown sugar.
Preheat the oven to 300. Place a rack inside a baking sheet lined with foil . Place bacon on rack and bake for 30 minutes. Mix the mustard and brown sugar. When pan has cooled remove foil with bacon grease. Re-line pan with foil and place the rack with bacon back on the pan. Distribute the mustard, brown sugar mix on bacon by hand. Return to oven and bake for another 20-30 minutes. And if you like bacon and eggs you could whip up some deviled eggs to along with this. The bite from the deviled eggs and the sweetness of the bacon work well together.
Another crowd pleaser is simply cutting up some cantaloupe and wrapping the slices with prosciutto. Here is one that goes pretty fast at parties. Slice a baguette or small loaf of french bread, top with slices of Havarti or Gruyere and sprinkle with seasoned salt. I use Aunt Jane's Krazy. Stick under the broiler until cheese begins to melt.
My next invite is for Father's Day and this is a different crowd. They like spicy and they like cream cheese so for that party I just might make
Buffalo Chicken Dip
8 ounces cream cheese softened
1/2 cup crumbled Blue cheese
1/2 cup Frank's Red Hot Sauce (see note)
1/2 cup Blue cheese dressing
1/2 cup shredded mozzarella
2 12.5 ounces canned chicken drained
Preheat oven to 350. Mix all ingredients in oven safe dish. Bake for 20 minutes. Stir before serving.
Note: This recipe comes out just right with the measurement for hot sauce if you use Frank's. If you choose another hot sauce please be aware you may have to adjust the amount.
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