Brie Fondue with Fresh Thyme and Chardonnay

Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes. Serves 8 2 Tbs. unsalted butter 1 large shallot, finely diced (about 1/4 cup) 1/2 cup Chardonnay 1 lb. brie, rind removed and cut into 1-inch pieces 1-1/2 Tbs. cornstarch 2 tsp. chopped fresh thyme […]

Grilled Bread with Marinated Peppers and Goat Cheese

Of all the food I make, I get more requests for this recipe, I think, than any other. GREAT appetizer! It’ll make your tongue slap your brain! Serves eight as an appetizer. 3 medium bell peppers (1 red, 1 orange, and 1 yellow) 3 Tbs. balsamic vinegar 2 Tbs. extra-virgin olive oil 1-1/2 tsp. fresh […]

Spiced Caramelized Cauliflower Florets

12 servings 1 large head cauliflower (about 3 lbs.) cut into florets 4 T. unsalted butter, melted 1 t. sugar ½ t. salt ½ t. freshly ground pepper ½ t. sweet paprika ½ t. hot paprika ¼ t. cinnamon coarse salt for sprinkling Preheat the oven to 500°.  In a large bowl, toss the cauliflower […]

Maytag Blue Dip

1/4 lb. Maytag Blue, crumbled 1/2-cup mayonnaise 1/4-cup sour cream 2 T. cider vinegar 1/2 cup thinly sliced scallions 1 T. finely chopped fresh flat leaf parsley 1 T. finely chopped fresh dill 1/2 t. coarse salt 1/3 t. freshly ground black pepper pinch of cayenne Blend half the cheese with the mayonnaise in a […]

Warm Spiced Pecans with Rum Glaze

Makes about 2 cups . 2 cups raw pecan halves (8 ounces) Warm Spice Mix 2 tablespoons sugar 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice Rum Glaze 1 tablespoon rum, preferably dark 2 teaspoons vanilla extract 1 teaspoon light or dark brown sugar 1 tablespoon unsalted […]

Sun-dried Tomato Dip

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes) 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise 10 dashes, hot red pepper sauce1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 scallions, thinly sliced (white and green parts) Puree the tomatoes, cream cheese, sour […]

Rum Chevre Log with Hazelnuts and Rosemary with Dried Cherry Compote

½ lb. Philadelphia cream cheese, room temperature 1 lb. high quality chevre goat cheese, well chilled 3 T. dark rum 1 T. high quality sea salt 1 c. toasted ground hazelnuts, husks removed (can use walnuts or pecans too) 3 T. finely chopped fresh rosemary. Whip the cream cheese in a mixer with the whip […]

Tony’s Roquefort Grapes

1 10-ounce package of almonds, pecans or walnuts, toasted 1 8-ounce package of cream cheese ¼  pound Roquefort cheese 2 tablespoons heavy cream 1 pound seedless grapes red or green, washed and dried To toast nuts, preheat the oven to 275°.  Spread the nuts on a baking sheet and bake until toasted.  Almonds should be […]

Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

Delish!  Served at Mark and Tony’s on Christmas Day, 2004 Yields 35 to 40 hors d’oeuvres 1 large (about 8 oz) tart-sweet red apple, such as Gala or Braeburn, cored and cut into 1/8” dice 3 oz. blue cheese, crumbled (to yield about ¾ cup) ¾ c. finely chopped celery (from about 2 large ribs) […]

Peppery Cheese, Nut, and Cornmeal Cookies

These are my favorite appetizers — you can make them ahead, and slice and bake as you need them. Very savory.  Trisha Makes about 100 cookies (or crackers) 2 ¼ c. (approximately 9 ounces) pecans 8 oz. Asiago cheese, finely grated (about 2 cups) 1 cup (2 sticks) unsalted butter, softened 4 oz. sharp Vermont […]