Cicchetti

 Cicchetti (pronounced chi-KET-tee) are small, savory snacks or side dishes traditional to Venice, Italy, often described as Venetian tapas.

This is my plan for the May 21, 2026 Italian White Wine Tasting.

Wine Pairing Considerations

• Classic Aperol Spritz 

• Prosecco or Pinot Grigio with Prosciutto Grissinis, Crostini con Prosciutto e Ananas

• Gavi with Le Migliori Polpette di Tonno (Tuna Meatballs)

• Pinot Grigio with Italian Cheese, Rustic Bread and Jam
  
  
• Moscato d'Asti with the Gorgonzola e Fragole All'aceo Balsamico

Gorgonzola e Fragole All'aceo Balsamico

A modern twist on a Venetian classic that perfectly balances a creamy, sharp blue cheese with sweet fruit. 

• Ingredients: Fresh baguette (sliced), gorgonzola dolce, fresh (room temperature) strawberries, and balsamic vinegar.
• Instructions: Marinate sliced strawberries in a splash of balsamic vinegar for 10-15 minutes. Spread a generous layer of gorgonzola onto toasted bread/brushetta, top with a balsamic strawberry, and finish with a crack of black pepper. Could drizzle with honey.

Prosciutto Grissinis  

Italian Bread Sticks and Proscuito. Roll half of the bread stick with proscuito. Wrapping the sticks is easier if you cut the meat into 1-inch wide strips and wrap multiple strips of the meat until the bread is covered as far down as you want. Toasted them just for a few minutes in the oven (325 degree F) to help the prosciutto kind of shrink around the breadsticks and to add a crispy texture to the meat (this step is optional).  

If making the grissinis ahead of time, bake them first, refrigerate until about 20 minutes before serving. Allow to come to room temperature before serving. Do not reheat them in the oven or they will become soft under the prosciutto and will fold over like a bunch of dead flowers. Stand them up in a glass. 

Chef Patrick suggsted serving with a dipping suace. Try this Creamy Pesto Dip.

• Mix 8 ounces cream cheese (also use sour cream, Greek yogurt, or hummus) and 2 Tablespoons basil pesto in a small bowl. Finely chop 1 Tablespoon pine nuts and add to mixture. Zest the lemon into the other ingredients, then juice and stir that in as well. Add 2 Tablespoons shredded Parmesan. Taste and add more pesto, lemon juice or Parmesan to your liking.
• Spoon creamy pesto into serving bowl, drizzle with olive oil and sprinkle remaining pine nuts on top. The creamy pesto can be made up to one day ahead and refrigerated. Bring to room temperature to allow dip to soften again before serving.

I am going to cook leeks and mix them with ricotta cheese.

Crostini con Prosciutto e Ananas

Pineapple Prosciutto Crostini Recipe by Sandy Coughlin 

• Arrange sliced pineapple on a foil-lined sheet and brush with olive oil and sprinkle with sugar. 
• Roll it around and mix with your hands, then spread the pieces out into a single layer. 
• Broil until the pineapple has browned and is slightly charred—about 6 minutes each side.Or, grill the pieces. Set pineapple aside. 
• Arrange the bread slices on a baking sheet. Brush with butter and broil on one side. Remove and sprinkle with parmesan. Return to the broiler until the cheese has browned slightly. 
• Remove from the oven and top with a rolled piece of prosciutto, basil leaf, pineapple chunks, and a drizzle of balsamic glaze.

Le Migliori Polpette di Tonno (Tuna Meatballs)

This recipe from Jamie Oliver: tuna meatballs (Le migliori polpette di tonno)

Brushetta Con Salmone Affumiacto, Avocado e Feta

Link to recipe

Italian Cheese, Rustic Bread and Jam

Use a semi soft cheese (fontina, aged Asiago), sliced. Place on rustic bread, slather with fruit jam, place a slice of cheese and garnish with parsley

______________________________________________________________

This information came from Tina Prestia May 29, 2021 "Venetian Cicchetti (Part 2) – How to Plan a Cicchetti Menu & Recipe for Fried Eggplant “Flying Saucer” Sandwiches"

Leeks

Thinly sliced, cooked and mixed with soft cheeses (ricotta, gorganzola). They can also be served raw, julliened on top of a crostini 

Tuna

Utilized in polpette and on crostini. Use good quality tuna in opil versus in water.

Polpette are often meatballs but not limited to meat. They can be balls, patties or croquettes of either meat, vegetable, legumes, fish, cheese or even old bread. For tuna polpette mix tuna with potato, capers, egg and parsley. Form patties and fry them. Or mix tuna, ricotta cheese, egg and citrus zest. The possibilities are endless.

On corstini, mix tuna with mayonnaise, salt and pepper and garnish as you desire. Could be topped with cocoa powder, edible flowers, raw leeks (juluenne style)

My plan is to try this recipe from Jamie Oliver: tuna meatballs (Le migliori polpette di tonno)

Eggs

Half of a hard boiled egg with a tookpick stuck in it and emblesshed with a simple topping: 

• Drizzled with extra virgin olive oil, salt and pepper
• Drapped with an anchovy (this combo is iconic and superb)
• Topped with smoked salmon or smoked trout
• Dolloped with salmon roe
• Simply topped with a sunpdried tomato

You could also make a simple frittata, cut it into squares and stick some toothpicks into each square.

You could make crostini with eggs. Simply scramble eggs (delicately) slice a baguette and top with eggs and garnish as desired. Ot you can make an egg salad and make crostini with that. Add a pretty garnish to make it special.

Radiocchio

Picks up on Italian fondness for bitterness. 

Radicchio can be used as a granich, stuffing, salad, Crostini topping, or even a vegetable side. It adds a beautiful color to your table.

Gorganzola

Can be gorganzola dolce (sweeter, creamier, and younger) or gotganzola piccante (stronger and aged longer). 

• Gorgonzola dolce and anchovy
• Crostini with gorgonzola dolce with chopped or whole walnuts
• Mix your cheese with cooked, julienned leeks
• Sprinkle with chopped pistachios
• Top gorgonzola piccante with marmalade or honey

Cured Meats

 Get the best quality cured meats preferrably from Italy.

• Mortadella cubes plain or garnished with things like pickled onion or pickled green chili
• Creative crostini with cured meats combined with an unlimited variety of garnishes
• Soppressa (a cured meat from the Veneto) or other salame sliced thickly and served plain or on a crostino
• Mini sandwiches filled with cured meats and Italian cheeses
• Prosciutto with melon.

_________________________________________________________________________________________

Nancy Waldeck "How to Make Venetian Cicchetti" has some good recipes.

Prosciutto e Melone

In Italy, Prosciutto e Melone is typically served plain. No herbs, cheese, or dressing are added. It’s traditionally left unseasoned, so the natural contrast between melon and prosciutto stands out.

• Chose a ripe melon, Charentais or Tuscan cantaloupe are ideal. Keep it chilled before assembling to keep the bites fresh and the prosciutto firm.
• Use thinly sliced Prosciutto di Parma or Prosciutto San Daniele for their balanced saltiness and delicate texture. Keeping a thin layer of fat, about 1 to 1.5 cm (½ inch), helps retain moisture and flavour, but it can be trimmed if desired.
• Fresh mint adds a cooling contrast that keeps the flavours bright. The mint in this dish is completely optional. You can serve it plain or use another herb you prefer.

Step 1: Using a melon baller, make small melon balls and set them aside.

Step 2: Fold the prosciutto slices to match the size of the melon balls.

Step 3: Assemble the skewers using toothpicks. Start with a melon ball, followed by a folded prosciutto slice and a mint leaf.

Step 4: Serve immediately.

 Bread Dipping Oil

This is from Chef Stuart O'Keefe 

Bread Dipping oil Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup finely chopped black olives
• 2 cloves garlic, minced 
• 1 tablespoon Greek Seasoning - ChefStuart.com
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 2 tablespoons Grated Parmesan

Instructions:

On a plate, combine the olive oil, chopped olives, minced garlic, seasoning, red pepper flakes, and black pepper.

Add the balsamic vinegar, parmesan and mix everything well.

Let the mixture sit for at least 10-15 minutes to allow the flavors to meld together.

Serve with warm, crusty bread and enjoy!

Appetizers to try for Thanksgiving - 20201

 All recipes are from NYC Cooking

Florentine Dip

Figs Stuffed With Goat Cheese  Sadly , no fresh figs

Baked Brie With Quick Cranberry Jam

Blue Cheese & Bean Salad

This recipe is from "A Passion for Tapas" Love Food, Parragon Books, UK, 2007

I first made this for my friend Karen on December 3, 2018 and then again from my wine study friends on December 6th as we studied Spanish wines. Spanish Wines: New Exploration

It is easy to make and FANTASTIC. I love the way the blue cheese compliments the creamy beans and sweet dressing.  They paired well with a milder red wine such as the 

• 2016 Honoro Vera Organic Monastrell from Jumilla, Spain
• 2015 Evandria Imperalis Graciano from Extramedurra
• 2015 Montsant Mas Marer DO

Serves 4 as part of a tapas meal. I made a double batch of beans.

Ingredients

• scant 1 cup small dried great Northern beans, soaked for 4 hours or overnight. (I used cannellini beans)
• 1 bay leaf
• 4 TBSP Spanish olive oil
• 2 TBSP sherry vinegar
• 2 tsp. clear honey
• 1 tsp Dijon mustard
• salt and pepper
• 2 TBSP toasted slivered almonds
• 7 oz/200g Cabrales or other blue cheese, crumbled

Drain the beans and place in a large, heavy-bottomed pan. Pour in enough water to cover, then add the bay leaf and bring to a boil. Boil for 1 - 1 1/2 hours, or until tender. Drain, then turn into a bowl and let cool slightly. Remove and discard the bay leaf.

Meanwhile, make the dressing. Whisk the oil oil, vinegar, honey and mustard together in a bowl and season to taste with salt and pepper. Pour the dressing over the beans and toss lightly. Add almonds and toss lightly again. Let cool to room temperature.

Spoon the beans into individual serving bowls and scatter over the cheese before serving. I like serving with a wedge of blue cheese on top.

Pumpkin Hummus

Napa, October 2015

This is fantastic! Not just for fall.

Heat 1 TBLS olive oil in a skillet, then add 3 cloves minced garlic and 1 tsp cumin. Cook, stirring, 30 seconds. Blend mixture in a food processor or blender. Add 1 (15-oz) can chickpeas, rinse and drained, 3/4 cup canned pumpkin, 1/4 cup water, 1/4 cup lemon juice, 1/2 tsp salt and 1/8 tsp each cayenne, cinnamon, and black pepper. Blend until smooth, Garnish with olive oil and green onions. Serve with pita bread and cut up veggies such as bell pepper strips, carrots and celery.

allrecipes Magazine, October/November 2018

Broad Bean Dip

This recipe came from Jan Pitzo.  She made it during our study of white wines on 3/31/2017. She is taking a Spanish cooking class. It was delicious.

Broad Bean Dip

1 lb 2  oz shelled fresh or frozen broad beans (I used canned)

5 tbsp olive oil

1 garlic clove, finely chopped

1 onion, finely chopped

1 tsp ground cumin

1 tbsp lemon juice

6 oz water

1 tbsp fresh mint, finely chopped

salt and pepper

Directions

1. Fresh broad beans should be added to a saucepan of boiling salted water. Cover the saucepan and simmer gently for 10 minutes. Drain the beans and run them under fresh cold water. The outer shells should be easily peeled off now; make sure they are all removed. Frozen broad beans should be allowed to thaw completely, and then have the outer shells removed. (Remove outer shells of canned as well)

2. Heat 2 tbsp of the olive oil in a frying pan/skillet. Add the garlic, onion, and cumin. Combine these over medium heat. The first fragrant smell of the onion and garlic will mingle with the spicier cumin, and as soon as the onion is softened and translucent, you can add the broad beans.

  

3. Stir the mixture over a medium heat for 5 minutes, combining all the ingredients thoroughly.

4. Let the mixture cool slightly, then transfer to a food processor. Add lemon juice, the remaining 3 tbsp of olive oil, water, and mint. Process the mixture until it is a smooth paste. At this point, taste the dip and season with salt, pepper, and even a little lemon juice or mint, as you like.

5. Heat the mixture over a low heat in the frying pan. When warm, transfer to small bowls. Dust the dip with a tiny amount of paprika or the ground cumin to make it look as appetizing as it will taste.

Ceviche

This recipe came from "Jacques Pepin, Heart & Soul in the Kitchen" @2015, Houghton Mifflin Harcourt, pg. 125,

I am intimidated by fish so was worried about trying this recipe. The event called for a fish appetizer so this seemed perfect. The puzzlers were gathering and our wine focus was on white wines. I used cod but would love to try this dish again when I had access to fresh fish. Jacques said he likes to use black fish when he is in Mexico. Snapper and halibut would also be an option. Use a fish with mild flavor. He suggests this as a first course or as a main course for lunch. Savignon Blanc is a great pairing.

Serves 4 as a first course

Ingredients:

1 # while fish fillets
3/4 t. salt
3/4 cup coarsely chopped red onion
1 T finely chopped garlic
3 T fresh lime juice
1/1/2 cups diced (1/2 inch) ripe tomatoes
1/4 cup coarsely chopped fresh cilantro
1 1/2 t. finely chopped jalapeno pepper, or to taste
lettuce leaves for serving

NOTE: some recipes also include pitted green olives chopped and ripe avocados peeled, pitted and diced.

Directions
Trim the fish of any sinews or pin bones, so it is totally clean. Cut the fish into 3/4 inch pieces.
Combine the fish with the remaining ingredients except the lettuce.
NOTE: The fish can be marinated a day in advance, after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy.  For the freshest flavor, add the flavoring to the fish no more than a couple hours before serving.

Jacques suggests arranging the lettuce leaves on four plates or fit the leaves into martini glasses. I
totally forgot this part.  It would be looked so cool. Another recipe suggests placing the ceviche in a large bowl and let people spoon in onto individual plates.  This is what I did.

Serve immediately.

Salted Almonds

Thanks again to Kyle Gruening and Dennis Kohl for another great recipe. This class from Nicolet College was called Tapas and Wine.  I made these for the 1st time for our 2015 Christmas Eve Tapas event. Easy to make and to have available between courses of tapas.

1 1/2 cup whole almonds, in their skins,
4 T Spanish olive oil (I am not sure what this is so used a high quality olive oil)
Coarse sea salt
1 tsp paprika or ground cumin (opt) I used paprika

Preheat the oven to 350. Place the olive oil in a roasting pan and swirl it around so that it covers the bottom of the pan. Add the almonds and toss them in the pan so that they are evenly coasted in the oil, then spread them in a single layer.

Roast the almonds in the oven for 20 minutes, or until they are light golden brown, tossing several times during the cooking, Drain the almonds on a paper towel. (I saved the oil and used it for other purposes.) Then transfer the almonds to a bowl.

While the almonds are still warm, sprinkle with plenty of sea salt and the paprika or cumin (if desired), and toss them together to coat.  Serve the almonds warm or cold.

TIPS:

• The almonds are best served freshly cooked, so, if possible, cook them on the day that you plan to eat them, However, they can be stored in an airtight container for up to 3 days.
• Hazel nuts, walnut halves, pistachios, peanuts and cashews could also be treated the same way.

Fondue Cheesecake Bites with Red Grape Relish

I made these for our 2015 Christmas Eve Tapas event and forgot to serve them. They are delicious! This recipe came to me from Kyle Gruening and Dennis Kohl via a Nicolet College class, Appetizers, Wine and Why, May 2008. These were such fun classes. I don't recall the wine pairing but am thinking a dry Riesling maybe a Sauvignon Blanc.

1 c. panko crumbs
1/2 stick unsalted butter, melted
6 T Parmesan, shredded, divided
Black pepper to taste
1/2 cup dry white wine
1/4 cup shallots, minced
6 oz cream cheese, cubed
1 cup Boursin cheese, crumbled
1 egg
1/2 cup red grapes, chopped
1 tsp fresh lime juice
1 tsp minced fresh parsley

Preheat oven to 325; coast mini muffin pans with nonstick spray. Combine panko, butter, 2 T Parmesan and pepper in a bowl. Spoon 1 tsp panko mixture into each muffin cup and press down with the back of a tablespoon measure. Bake 10 minutes.

Boil wine with shallots in a small saucepan over high heat until liquid is nearly evaporated. Reduce heat to low, then whisk in cream cheese until melted; stir in Boursin and remaining Parmesan until smooth, then whisk in the egg. Spoon 1 T cheese mixture into each muffin cup, then bake 15 minutes, or until set in the center.  Cool 5 minutes before removing.

Toss grapes, lime juice, and parsley together in a small bowl.  Top cheese cakes with relish before serving.


NOTE: I am not sure how well these will freeze but did give it a try.

Crab Rangoon Dip

https://www.facebook.com/MyIncredibleLashes/photos/a.177021759135364.1073742650.120448741459333/211602169010656/?type=3

Crab Rangoon Dip - A party favorite!
*To Save this recipe, simply Share it to your timeline*

Ingredients:
2 cups crab meat
16 oz. cream cheese (2 blocks)
1/2 cup sour cream
4 green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 Tbsp powdered sugar
1/2 tsp garlic powder
1/2 tsp lemon juice

Directions:
1. First, soften the cream cheese in the microwave for about a minute.
2. Chop your green onions. Add them and your two cups of crab meat .
3. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.
4. Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or fried wontons or pork rinds.

Fig Empanadas

Mike's sister Katie made these for The Dailey family Christmas celebration, December 2014 at her home in Oregon, WI. The theme was Mediterranean.  I added these to our Christmas Eve tapas menu and will keep them as a regular.

This recipe makes 36 - 48 empanadas or 4 large meat pies.  I cut the recipe in half and had more than enough.

I suggest making your own empanada dough. Link to a recipe from Salina's Kitchen. You can make the dough ahead of time.

INGREDENTS
2 Tablespoons olive oil
2 pounds ground turkey
2 Tablespoons paprika
2 teaspoons cumin
Salt and pepper
5 ounces chopped dried figs (about 3/4 cup)
4 tablespoons chopped pickled peppers. (I used corn relish based on Katie's rec. perfect!!!!)
1 cup flat leaf parsley chopped
pie dough ( about 4-6 crusts)
Egg wash ( 2 eggs whisked with salt and a Tablespoon of water)

DIRECTIONS
NOTE: If you are making the empanada dough, this can be done in advance and kept in refrigerator)

In a medium pot, heat the olive oil over medium high heat.  Add ground turkey and cook. Stir in the paprika and cumin, season with salt and pepper.

Remove from heat and add the figs, corn relish, and parsley. Transfer to a separate bowl and allow to cool to room temperature.

After the filling has cooled, preheat the over to 350 - 450 degrees F. Roll out your pie dough until it is 1/8 inch think. Use a 4 1/2 inch round cutter or similar size bowl, cut our circles of pastry.

Fill the circles with about 2 heaping Tablespoons of the filling on half of the dough leaving about a 3/8 inch border from the edge of the pastry. Egg wash that border and fold over the pastry to create a half moon shaped empanada. Press gently along the edge to seal using the egg wash as glue.  Use a fork and make tiny indentations (crimp) around the edges. Repeat until all the filling is used up or you run out of pie crust.  Reroll the pie dough scraps, being careful not to overwork the pie dough.  NOTE:  this is a long tedious process. Enlist helpers whenever possible..

Bring empanadas to a sheet pan lined with parchment paper and place 3 thin slits on the top with a knife to allow steam to vent during baking.  Egg wash the empanadas and bake for 15 - 20 minutes or until the empanadas are golden.

Serve as an appetizer or as an entrée along side fresh chunky tomato salsa.

These can be made ahead of time and frozen.

You can also make large empanadas using the same approach as above.

Pork Empanadas with Corn Relish

Cilantro Lime Shrimp

This recipe is from Ruth Reichl, "The Gourmet Cook Book"  Makes 24.  I made for the 1st time on 11/25/14. They are my new favorite way to cook shrimp!!!!

Ingredients
 3 large garlic cloves
1 1/8 t. salt
1/2 cup fresh lime juice
1/4 cup sweet orange marmalade
1/4 cup chopped fresh cilantro
4 T olive oil
1 T soy sauce
1/2 t. red pepper flakes
1/2 t. fresh ground pepper
1 # large shrimp in shells (21-25 per pound), peeled, tail and first segment of tail intact, and deveined.

Optional garnish: fresh cilantro springs

Directions
Using a large knife, mince and mash the garlic to a paste with 1 teaspoon salt. Whisk garlic pasts, lime juice, marmalade, cilantro, 3 tablespoons olive oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in a small bowl. Transfer 1/3 cup of mixture to another small bowl or ramekin and reserve for dipping sauce. Combine shrimp with remaining mixture in a sealable plastic bag and seal the bag pressing out all the air. Marinate the shrimp, refrigerated, turning the bag once, 15 minutes.

Drain shrimp and gentle pat dry. Heat 1 1/8 teaspoons oil in a 12 inch non-stick skillet over moderately high heat. Add half the shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes total. Transfer shrimp to a platter, and cook remaining shrimp in 1 1/2 teaspoon oil in same manner.

Garnish with cilantro if desired and serve with dipping sauce.

ZUCCHINI FRITTERS

Recipe from Barb Cummings, 9/2014

2 medium zucchini, trimmed – about 8 ounces each

1 medium onion

1/2 cup grated pecorino Romano Cheese

1/3 cup flour

1/2 cups finely chopped fresh parsley

1 teaspoon finely chopped fresh oregano

1 teaspoon of minced garlic

Coarse salt and ground pepper

Dash of cayenne pepper

2 large eggs, lightly beaten

Extra-virgin olive oil or canola oil for frying

Plain yogurt and apricot jam for serving (or sour cream & salsa)

Grate zucchini on the large holes of box grater, then squeeze dry in a clean kitchen towel or press in a ricer.  Repeat with onion.

Mix together zucchini, onion, cheese, flour and herbs.  Season with 1 teaspoon salt and pepper. Stir in eggs just before frying.

Heat a medium skillet over medium-high heat.  Working batches, coat skillet with 1-2 tablespoons of oil.  Scoop mounds (about 2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula.  Cook until golden brown and cooked through, 2-3 minutes per side.

Transfer fritter to paper-towel lined plates to drain.  Serve with dollops of plain yogurt and apricot jam or sour cream and salsa.

Pumpkin Gratin

This is one of the coolest things to make.  It is crazy putting a whole pumpkin in the oven and so much fun.  I first served it as one of the tapas for a pre Thanksgiving event.  Pairs great with a Gewurztraminer and even better with Prager Aria (a white port).

INGREDIENTS

Small pumpkin with a flat bottom.  I suggest a pie pumpkin for the best flavor and a perfect size.

12 oz Swiss cheese, grated (I like using Gruyere but Emmenthaler or Appenzeller will also work) 

French bread, sliced and toasted (Get a good loaf)

1 cup chicken broth

1 1/2 cup cream

1 t. salt

some pepper

some grated nutmeg

vegetable oil

DIRECTIONS

1. Cut off the top, as if you were going to carve a jack-o-lantern, and hollow it out. (Note: the seeds can be spread out and dried to eat later.)
2. Slice French bread into 2-inch thick slices with a sharp knife. (Optional, Brush each side of the French bread with olive oil.) Place the French bread pieces on a cookie sheet. Put the cookie sheet into a 400 degree oven. Remove the cookie sheet after five minutes and turn the French bread pieces with tongs. Place back into the oven for another five minutes. Remove from the oven when fully toasted.\
3. Grate about 12 ounces of one of the Swiss cheeses - Emmenthaler, Gruyere or Appenzeller (or create your own combination).
4. Alternately layer the toast and cheese inside the pumpkin until it's almost full (leave a half inch on the top because the filling will expand a bit). 
5. Mix 1 cup of chicken stock into a cup and a half of cream. Add a teaspoon of salt. Grind in some black pepper and grate in some nutmeg. (Optional, reduce the chicken stock and add 1/4 cup Prager Aria)
6. Fill the pumpkin almost to the top with this mixture, 
7. Brush the outside of the pumpkin with oil, it will look better when it emerges.
8. Replace the top of the pumpkin, place on a sheet pan and bake in a 350 degree oven for about 2 hours. (Note: you will need the oven rack lower in the over to allow room.

Bring the whole pumpkin to the table. When you serve it be sure to scoop out the pumpkin flesh with the cheese and the cream. I like to serve this for our pre Thanksgiving tapas party, the Wednesday night before Thanksgiving. It could also be served with a light second course.

I first discovered this recipe through Ruth Riechel http://ruthreichl.typepad.com/blog/pumpkin-soup.html#I I follow her on Twitter @ruthreichel

Goat Cheese Pistachio-Stuffed Apricots

These are great paired with a sauvignon blanc.

INGREDIENTS
6-8 oz softened goat cheese
1/2 # dried California Apricots (not Turkish, they lack flavor )
Pistachios

DIRECTIONS
Soak apricots in a small amount (1/2 cup) of fresh orange juice for about 30 minutes, drain and place on paper towel.

Let the fresh soft goat cheese come to room temperature. Meanwhile, shell enough pistachios to make 1/2/ cup.  Grind 1/2 of them very fine in a spice grinder and coarsely chop the other half.  Mix the coarsely chopped nuts into the goat cheese and spoon into the apricot halves.

Sprinkle each apricot with a dusting of bright green ground pistachios.  If you have any pistachios left over, put one on top of each little filled apricot.

I can't wait to add this to our Christmas Eve tapas menu. Thanks Ruth Riechl for the recipe. www.ruthreichl.com/2013/07/a-surprise-little-tidbit.htm

Boursin Cheese (Homemade)

This recipe is from Food.com Home of the Home Cook.  

evelyn/athens http://www.food.com/recipe/boursin-cheese-homemade-80675

INGREDIENTS

2 garlic cloves
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
1/2 teaspoon dried marjoram
1/2 teaspoon basil
1/2 teaspoon chives
1/2 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
2 tablespoons minced fresh parsley

DIRECTIONS

1. Have cheeses and butter at room temperature.
2. Crush garlic.
3. Mix cheeses, butter and garlic.
4. Add remaining ingredients, mix well.
5. Pack into a container just large enough to hold the boursin and store in refrigerator for a few hours before serving.
6. To serve, bring to room temperature.
7. Serve with crackers.
8. Cover and refrigerate for at least a few hours before serving.
   
   

REVIEWS I LIKED

Can-Can Canapés! Boursin Baguette Bruschetta Recipe

Boursin Parisian Panini Recipe

Out of this world with a slice of garden fresh cucumber on a cracker!
boursin stuffed bacon wrapped chicken 
To Die for Make-Ahead Mashed Potatoes Recipe
No cream cheese for me so I used a well drained block of fat-free yogurt cheese (my own drained for 24 hours). Skipped the butter as well. The flavors were just like the real thing and more than offset the loss of fat.
I served it with freshly baked whole wheat French bread and a salad, delicious. 

Marinated Mushrooms

From Flickr by lydiajoy1 http://divinehealthfromtheinsideout.com/2010/09/marinated-mushroom-saute/

Looking for a great marinated mushroom recipe. I have been loving mushrooms this winter, all types mostly sauteed in butter. Below are 3 recipes I found on line.

They will be a great addition to an antipasto tray and served with sliced baguettes to dip into the marinade. I want to use a mix of cremini and oyster mushrooms.

This recipe is from the Food Network - Tyler Florence

Ingredients
1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper


Directions
Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.

This recipe is from Whole Foods Market

1 pound fresh cremini mushrooms

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 clove garlic, finely chopped
• 1/4 cup finely chopped red onion
• 2 teaspoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh Italian parsley
• 1/4 teaspoon sea salt
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds
• 
  Method: 

  Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.
  Nutritional Info: 

  PER SERVING:110 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 160mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein

  
  This recipe is from Martha Stewart  Living, November 2004
  Prep Time 10 minutes   Total Time    30 minutes  Yield Serves 4  
  

  • Ingredients

  • 12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white-wine vinegar
  • 3 tablespoons coarsely chopped fresh oregano
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper

  Directions

  1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
  2. Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.