Posts in Hors D'oeuvres
Honey and Herb Roasted Delicata Squash with Seared Shallots, Shaved Pecorino Romano, and Sliced Almonds
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I fully believe that the experience of the seasons are enhanced by taste. The sight of bright orange and red leaves and the sound of them crunching beneath your feet or brushing along the road as the wind carries them along help us to know that autumn has arrived at our doorstep, bringing with her a suitcase of earlier evenings and overcast skies and pumpkins nestled together on porches. As we welcome her to stay for a few months, she whisks us into the kitchen and in a flurry of apples and squash and cinnamon and warming soups. We remember the charms of the season and hope her stay means more of that pumpkin bread.

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Indeed, when I think of an autumnal vegetable I think of pumpkin first, but squash is a close second. Delicata squash is an absolutely delicious addition to the table during this time of year. This recipe uses two, sliced and kept circular, roasted with some honey and herbs. I’ve also included shallots seared in hot butter with whole sage and rosemary leaves, sliced almonds, and translucent bits of shaved pecorino romano.

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This dish can be served as a side for poultry or meat, placed on top of cooked grains or greens, or had by itself for a light meal. If you only have the squash on hand without the accompanying ingredients of shallots and cheese and almonds, it will still be wonderfully delicious and I encourage you to experiment with your own toppings for the squash. Pecans would be a lovely replacement for the almonds, and you could use shaved parmesan in place of the pecorino romano. As long as you have honey roasted delicata playing the lead, I promise you’ll enjoy it.

Sincerely, Adelle

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Honey and Herb Roasted Delicata Squash with Seared Shallots, Shaved Pecorino Romano, and Sliced Almonds

  • 2 delicata squash

  • 2 shallots

  • 2 tablespoons honey

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 rosemary sprigs

  • 1 bunch of sage

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon ground cloves

  • Pecornino romano cheese, shaved

  • A handful of sliced almonds

  • salt and pepper, to taste

Preheat the oven to 400 degrees.

Slice the delicate squash in 1/2 inch circles, scooping out and discarding the seeds from the inside of each circular piece and discarding the ends. Place the sliced squash in a large mixing bowl. Roughly chop 2 out of the 3 sprigs of rosemary along with most of the sage, and add to the bowl.

In a separate mixing bowl, whisk together the olive oil, honey, nutmeg, and ground cloves. Pour this mixture over the squash, and toss to coat evenly. Place the squash slices on parchment covered baking sheets, not overlapping pieces to ensure even browning. Add a pinch of salt and pepper. If any honey-olive oil liquid remains in the mixing bowl, brush it onto the squash before popping the baking sheets in the oven. Roast the squash for 20 minutes, flip the pieces and rotate the trays, then return to the oven for another 15 to 20 minutes or until golden.

While the squash is roasting, sear the shallots. Melt the butter in a skillet over medium heat. While the butter is heating, slice the shallots into quarters. Place the sliced side down into the hot skillet, and add the rest of the sage leaves and the whole leaves of the third rosemary sprig. Toast until the butter is golden and the edges of the shallots are browned, then turn the heat to low and keep warm until the squash is done.

Plate the squash with the shallots and herbs along with shaved pecorino romano, slivered almonds, and a bit more salt and pepper to top it all off.


Port Marinated Blackberry Tartines with Burrata and Mint
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When the hot weather seems to seep through the kitchen walls and spoils all desire to cook anything involving too much heat or effort, tartines are just the thing to munch on. These are simple toasts topped with something delicious, savory or sweet, and this recipe has both: creamy burrata and plump blackberries drenched in port wine syrup. Each piece is topped with a few mint leaves and lemon zest to boot.

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Though fresh blackberries would be lovely if you prefer something more immediate, I recommend taking the time to  marinate them in a bath of vintage port wine and a bit of sugar the night before serving. The blackberry juices and wine and sugar all intermingle to make some richly flavored berries and a sweet sauce for drizzling. I must add a little hint to try these berries on vanilla ice cream as well; it's a divine dessert!

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Burrata is a creamy cheese that tastes like mozzarella and spreads like ricotta. I think a slice of brie cheese, a smear of ricotta, or a few dollops of goat cheese would also be lovely on these tartines if you'd rather. 

Sincerely, Adelle

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Port Marinated Blackberry Tartines with Burrata and Mint

Serves eight

  • 1 fresh loaf of bread, sliced
  • 16 oz burrata cheese
  • 12 oz blackberries, rinsed and dried
  • 1 cup vintage port wine
  • 3 tablespoons sugar
  • Salted butter
  • Mint leaves
  • Zest of one lemon

Combine blackberries, port wine, and sugar in a sealable container, tossing to coat the berries evenly. Place in the refrigerator and allow to marinate overnight.

The next day, assemble the tartines. Place the slices of bread into a toaster a pair at a time until all slices are toasted or place all the slices under the broiler on a sheet pan for a few minutes (be sure to watch the slices carefully so as to prevent scorching). Smear the salted butter on each side. 

Spread an even amount of burrata cheese on each slice. Remove the port marinated blackberries from the refrigerator, and spoon several on top of each slice, being sure to drizzle some of the port syrup on the bread as well. Top with mint leaves and lemon zest.

 

Prosciutto Wrapped Asparagus with Fig and Rosemary Glazed Almonds
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Asparagus is the color and flavor of spring. The rolling hillside of my hometown appear to be large mounds of sprouting vibrancy now that there's been a few days of warm rain every now and again. The color of this delicious vegetable almost mimics that same hillside hue, announcing its attendance in the springtide symphony of green.

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In this dish, vibrant stalks of asparagus are bundled together, wrapped in a toasted blanket of salty prosciutto. To set this dish apart, roughly chopped fig and rosemary glazed almonds are strewn across the clustered green stalks along with finely shaved parmesan. The tart, sweet and herbaceous qualities of the glazed nuts adds a contrast of flavor along with a bit of satisfying crunch.

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This dish serves well as an appetizer and is equally delicious accompanying a simple meal of fresh fish, creamy pasta or roasted chicken. It is such a wonderful addition to any springtime supper, adding a flash of vibrant green to the table and mirroring the color of that emerald foliage spotted outside the kitchen window.

Sincerely, Adelle

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Prosciutto Wrapped Asparagus with Fig and Rosemary Glazed Almonds

Serves four

  • 12 oz asparagus
  • 4 oz prosciutto, or eight pieces
  • 3/4 cup raw almonds, roughly chopped
  • 2 sprigs of rosemary, finely chopped
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons fig jam
  • Shaved parmesan
  • Salt* and pepper, to taste

*I found the prosciutto that I used to be quite salty, so not much salt - if any - is needed here. 

Preheat the oven to 400 degrees.

Heat a skillet over medium-low heat. While the skillet is heating, combine the roughly chopped almonds, finely chopped rosemary, and olive oil in a bowl until the almonds are coated with the herb and oil. Spoon into the heated skillet and cook for about 5 minutes, until the rosemary is fragrant and the almonds are just toasted. Transfer back into the bowl, add the fig jam, mix until combined and set aside.

Divide the asparagus. Depending on how thick or thin your asparagus stalks are, you can divide them into four clusters (if the stalks are thick) or eight clusters (if the stalks are thin). Wrap each cluster of asparagus with a piece of prosciutto, and place on a pan, baking sheet, or casserole dish (this is my favorite roasting pan to use). Drizzle each cluster with a bit of olive oil, and pop them into the hot oven. Roast for 25 to 30 minutes.

Top the roasted asparagus with the fig and rosemary glazed almonds, shaved parmesan, and a bit of salt and pepper, if you so please. This would be lovely served alongside fish or roasted chicken with lemon and a glass of chardonnay.

Vintage platter from Elsie Green

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