Upside Down Tart with Onion, Brie, Fig Jam and Thyme

Have you tried the latest Internet sensation -- Upside Down Tarts? We had to give them a spin! You'll love our savory version featuring caramelized onions, melty brie, fig jam, thyme, and a drizzle of honey. Such a fun and easy appetizer!

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Upside Down Tart with Onion, Brie, Fig Jam and Thyme
Makes 9 square tarts

Ingredients:

1 sweet onion, sliced pole to pole
2 tablespoons butter
1 sheet puff pastry, thawed
4 sprigs of fresh thyme leaves
3 tablespoons fig jam
1 wedge brie cheese
honey, for drizzling
1 egg, beaten for a wash

Directions:

1. In a large skillet, cook the sliced onions in butter, stirring often, until they are caramelized and light brown in color.

2. Preheat the oven to 400 degrees F.

3. Slice the puff pastry into 9 square pieces.

4. Prepare a sheet pan or baking pan by lining with a piece of parchment paper.

5. Assemble the upside down goodies directly on the parchment paper. Drizzle a tiny dollop of honey into nine separate areas. Add a few thyme leaves on top. Add a small pile of the caramelized onions. Stack a few slices of brie cheese, and spread about 1 teaspoon of the fig jam over the brie. Top off the pile with a square of puff pastry.

6. Crimp the puff pastry edges with a fork. Brush with the egg wash.

7. Bake for 20-22 minutes or until the pastry is puffed and golden brown.

8. Turn the tarts over right away; let cool slightly. Enjoy while still warm!

Swedish Meatballs with Sour Cream Sauce

These flavorful meatballs make a festive appetizer that are just the right size! You’ll find that these mini-meatballs are packed with flavor and may be enjoyed in one bite. The savory sauce makes them even better! Serve with cocktail picks and appetizer plates. Start the party!

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Swedish Meatballs with Sour Cream Sauce
Makes 60-70 1-inch mini-meatballs

Ingredients:

1 small onion, finely diced
1 tablespoon olive oil
1 lb. ground beef (96% lean)
1 lb. ground pork
1 cup Panko breadcrumbs
1/2 cup beef broth
1 tablespoon parsley, minced
3 cloves garlic, crushed
2 eggs
1/4 teaspoon ground allspice
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Olive oil for the baking pan

Sour Cream Sauce Ingredients:

2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1/2 cup sour cream
Salt and pepper, to taste
1 tablespoon minced parsley (for garnishing)

Directions:

1. In a small skillet, sauté the finely diced onions in olive oil until translucent, about 5 minutes. Cool slightly.

2. Mix the onions with the beef, pork, breadcrumbs, broth, parsley, garlic, eggs, and spices.

3. Make the meatballs. With a small scoop or spoon, form small balls about 1-inch in diameter. Place on one or two lightly oiled parchment-lined rimmed baking sheets.

4. Bake the meatballs in a 400 degrees F oven for 14-16 minutes or until cooked through, and the internal temperature reaches 160 degrees F.

Do-Ahead Tip: Bake the meatballs a day ahead of time, then refrigerate the meatballs, OR bake and freeze for up to a month. Reheat the meatballs in the oven before serving.

5. Make the Sauce: In a saucepan, cook the butter and flour roux for 2 minutes whiskingconstantly. Add the beef broth and continue to whisk until the sauce is smooth. Add the sour cream and whisk until well-combined. Season generously with salt and pepper.

7. Pour the sauce over the meatballs, toss to coat, and serve. Or, serve the sauce as a bed for the meatballs, or on the side. Garnish with minced parsley.

Shrimp Cocktail & Gin Martinis

Even if you’re having a solo party this New Year’s Eve, you still deserve to celebrate the fact that 2020 is almost behind us -- and what a year it has been! IN THIS ISSUE we welcome 2021 with perfectly poached shrimp cocktails and ice cold gin martinis. Bottoms up . . . and ONWARD!

Classic Shrimp Cocktail and Gin Martinis

Shrimp Ingredients: (Serves 4)
24 large, 21-25 count deveined shrimp (keep tail intact)
2 lemons, 1 juiced and 1 cut into wedges
1 small onion, cut into wedges
3 cloves garlic, smashed
1 stalk celery cut into large pieces
2 bay leaves
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon peppercorns

For Garnishing:
Several sprigs of Italian parsley
1 lemon, cut into wedges

Homemade Cocktail Sauce Ingredients:
3/4 cup ketchup
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce (optional)
1/4 teaspoon celery salt

Classic Gin Martini: (Serves 1)
3 oz. gin (chilled in the freezer)
1/2 oz. dry vermouth (chilled in the refrigerator

Garnish:
3 pimento-stuffed olives or lemon twist

Shrimp Cocktail Directions:
1. Combine lemon wedges, lemon juice, onion, garlic, celery, and bay leaves in a large pot filled 3/4 full with water. Bring the water to a boil and add the salt, sugar, and peppercorns. Once the water comes to a rolling boil, remove the pot from heat. Add the shrimp to the hot water and cover with a lid. Let the shrimp cook in the hot water for 5-8 minutes until shrimp are pink and opaque.

2. While the shrimp are poaching, fill a large bowl with ice and water. Once shrimp are cooked, remove from the hot water by straining in a colander; discard the remaining contents. Plunge the shrimp into the ice and water and let them chill completely. Drain and serve immediately, or chill in the refrigerator for up to 12 hours.

3. While the shrimp are chilling, make the cocktail sauce by combining the cocktail sauce ingredients in a small bowl or wide-mouthed glass.

4. Serve the shrimp in glasses for individual servings, or on a large platter for serving a small group. Garnish with fresh lemon wedges and sprigs of parsley leaves.

Classic Gin Martini Directions:
1. Place martini glasses in the freezer to chill.

2. Meanwhile, combine gin and vermouth in a mixing glass full of ice. Stir for 30 seconds.

3. Strain into a chilled martini or coupe glass and garnish with olives or a lemon twist. Enjoy immediately!

Cranberry Salsa Crostini

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.

Cranberry Salsa Crostini
Makes 2.5 cups of salsa

Salsa Ingredients:
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin

Homemade Crostini:
Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.

To Serve:
16 oz. cream cheese (two pkgs.)

Salsa Directions:
1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.

2. Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.

3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.

4. Add the remaining ingredients: lime juice, salt, sugar, and cumin.

5. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.

6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!

Classic Sloppy Joes

A classic loose meat sandwich, also known as a “Sloppy Joe,” is an easy answer to “what’s for dinner?” These sandwiches come together easily with just a handful of ingredients. Plus, it’s a great recipe for including kids in the kitchen. Served on a buttered and toasted buns, these sweet and tangy sandwiches simmered in a zingy tomato sauce always hit the spot! Make it a meal with a side of chips and our favorite super easy onion dip!

Classic Sloppy Joes
Makes 4 - 6 sandwiches

A classic loose meat sandwich, also known as a “Sloppy Joe,” is an easy answer to “what’s for dinner?” These sandwiches come together easily with just a handful of ingredients. Plus, it’s a great recipe for including kids in the kitchen. Served on a buttered and toasted buns, these sweet and tangy sandwiches simmered in a zingy tomato sauce always hit the spot! Make it a meal with a side of chips and our favorite super easy onion dip!

Ingredients:
1 pound ground beef
1/2 large sweet onion, minced (about 1 cup)
2 cloves garlic, minced
1/4 cup brown sugar
1/4 cup yellow mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
6 oz tomato paste
1 -to 1-1/4 cup cold water
6 buttered and toasted hamburger buns

Directions:
1. Prepare the onion and garlic by cutting into a fine mince.

2. In a large skillet, brown the ground beef. Chop and stir into small pieces and cook until well browned. Drain the ground beef in a paper towel-lined bowl.

3. Add the onion and garlic to the pan, and sauté until the onions have softened. Add the cooked ground beef back to the pan and stir until combined.

4. In a small bowl, mix together the sauce. Add the brown sugar, yellow mustard, Worcestershire sauce, pepper, and tomato paste and stir to combine.

5. Add the sauce to the meat mixture and stir until combined.

6. Add 1 cup of water to the mixture and simmer on low for 15 minutes or until the meat captures the sauce’s flavors. Stir the mixture occasionally as it simmers, and add additional water, as needed.

7. Butter the buns and arrange closely together on a large sheet pan. Broil until the buns are toasted to a golden brown. (Watch closely!)

8. Serve on a toasted and buttered bun with your favorite toppings.

Super Easy Onion Dip:
1 (8 oz) package cream cheese
2-3 tablespoons half & half
1-2 tablespoons minced onion, (more to taste)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Kosher salt

In a small food processor, blend together the dip ingredients. Add the half and half a few tablespoons at a time until you reach your desired dipping consistency. Adjust the dip by adding more onion and black pepper according to your taste. Serve with your favorite style of potato chips or fresh veggies!

Stuffed Jalapeno Peppers

This is one of our favorite ways to prepare quick, cheesy stuffed jalapeños! The filling is smooth and creamy, while the jalapeños still retain a little bit of a crunch! Not into jalapeños? Substitute baby bells! Makes 8 stuffed pepper halves.

Ingredients:
4 jalapeno peppers
4 oz cream cheese
4 oz shredded Monterey Jack cheese
1 tablespoons fresh lime juice
1/2 small shallot finely chopped
1 small clove garlic clove, minced
1/2 tablespoon cilantro, minced

Directions:
1. Preheat the oven to 350°F. Mix the filling ingredients together in a bowl.
2. Split the jalapeño peppers in half, or if you prefer a deeper pepper boat, slice away just one side.
Remove the seeds and ribs from the pepper.
3. Place the halved peppers onto a parchment lined baking sheet and spoon the filling into each pepper. Bake for 20-25 minutes or until the pepper boats become tender and the cheese is bubbling and beginning to brown. Remove from the oven and serve warm.

Refresh with Spicy Salmorejo Gazpacho

Spaniards have perfected many things, like tapas, wine, and paella. So it’s no surprise they have also mastered gazpacho. This cold, tomato-based soup is the perfect dish to enjoy on warm summer nights — it’s delightfully bright, yet surprisingly rich.

With this recipe, we revisit the Andalusian classic, Salmorejo, which incorporates a loaf of bread into a blended tomato base. The result is creamy, refreshing, and oh, so satisfying!

Baba Ganoush

Baba Ganoush elevates eggplant into a smoky, creamy delight! We love how easily this dip comes together. Simply roast a few eggplants, then blend the silky pulp together with tahini and a few other flavor makers for a rich and decadent dip. Makes about 2 cups.

Ingredients:
2 large eggplants, cut in half lengthwise
1/4 cup tahini
2 tablespoons lemon juice
2 cloves garlic, finely minced
2 tablespoons olive oil
2 teaspoons Kosher salt
1/4 teaspoon cumin
1/8 teaspoon chili powder

Optional Garnishes:
Drizzle of olive oil
sesame seeds
fresh parsley
pomegranate arils

Directions:
1. Preheat the oven to 450 degrees F.
2. Line a baking sheet with parchment paper, and place eggplants face down on the baking sheet. Roast for 30-35 minutes, or until the eggplant is fork tender. For a blackened and smoky finish, switch to broil and broil until the skin is slightly charred. Tip: Turn on your oven vent, this process can get smoky!
3. Let the roasted eggplant cool, then scoop out the softened flesh with a spoon.
4. In a large food processor, blend together the eggplant pulp with the tahini, lemon juice, garlic, olive oil, and spices. Adjust seasonings to taste.
5. Garnish with a drizzle of olive oil, sesame seeds, parsley, or pomegranate arils.

Muhammara (Roasted Red Pepper and Walnut Dip)

This muhammara dip is made of roasted red peppers, earthy toasted walnuts, and freshly toasted breadcrumbs. All of these savory items are blended together with a few additional ingredients and one specialty item -- pomegranate molasses. The pomegranate molasses gives a special sweet and tangy depth to the dip -- so delicious! Makes about 2 cups.

Ingredients:
3 red peppers, halved and roasted
1 tablespoon olive oil for roasting peppers
1/2 cup walnuts, lightly toasted
1/2 cup fine, freshly grated bread crumbs (use dry bread, pulse in food processor to create a fine crumb, toast in pan with one tablespoon olive oil until just crispy)
2 tablespoons tomato paste
1 clove garlic, minced
1 tablespoon lemon juice
5 tablespoons olive oil
2 tablespoons pomegranate molasses*
1 teaspoon Kosher salt
1/4 teaspoon cayenne pepper Optional

Garnishes:
10 walnut halves
Fresh parsley

Directions:
1. Preheat the oven to 450 degrees F.
2. Halve the peppers, de-seed, brush with olive oil, and place cut side down on a baking sheet. Roast the peppers until softened. Achieve some char on the peppers by broiling for a few minutes.
3. Place the roasted red peppers in a bowl, and cover for 10 minutes. After the peppers have cooled, carefully peel the skins off.
4. While the peppers are roasting, toast the walnuts. In a small dry skillet, toast the walnuts until just fragrant. Set the walnuts aside.
5. In the same skillet, toss the bread crumbs with one tablespoon of olive oil. Stir and heat until golden brown. Set the toasted bread crumbs aside.
6. Mince the garlic and juice the lemon.
7. Blend the roasted and peeled peppers, the toasted walnuts, breadcrumbs, tomato paste, garlic, lemon juice, olive oil, pomegranate molasses, Kosher salt, and cayenne pepper together until smooth. Taste and adjust the seasonings, as desired.
8. Garnish with a few walnuts, fresh parsley, and a drizzle of olive oil.

* Ingredient Note: Pomegranate molasses is a sweet, tangy, and thick syrup that adds an interesting sweet flavor to this dip. You can find Pomegranate Molasses in specialty grocery stores. A few good substitutions would be cranberry or pomegranate juice with a bit of sugar added and reduced down into a syrup or a flavored balsamic vinegar like raspberry balsamic sweetened with a little sugar.

Fresh, Homemade Classic Hummus

This classic hummus recipe is creamy, smooth, and oh, so delicious! Making fresh, homemade hummus is easy, and in our experience, a superior taste experience to the store-bought varieties. Start with our classic recipe, and adjust according to your personal taste. Add more lemon or more tahini, or get wild with an array of toppings! Makes about 2 cups.

Ingredients:
2 cups cooked chickpeas (see directions for cooking dried chickpeas below)
1/4 cup fresh lemon juice (about 2 lemons)
10 tablespoons olive oil
1/2 cup tahini
1 teaspoon Kosher salt
1 clove garlic, finely minced
1/2 cup cold water

Directions:
1. In a large food processor blend the cooked chickpeas until smooth.
2. Drizzle in the lemon juice, olive oil, tahini, Kosher salt, garlic, and cold water. Blend until smooth. Adjust the add-ins until your desired texture, consistency, and flavor is reached.
3. Garnish with an array of toppings.

How to Cook Dried Chickpeas:
1 lb dried chickpeas
6 cups water

Stovetop Method:
1. For soft chickpeas, soak overnight or for at least 5-6 hours with 1 teaspoon of baking soda. Carefully rinse the chickpeas and discard any floating beans or shells.
2. In a large pot, cover the soaked chickpeas with cold water (plus 2 inches), and bring to a boil. Lower the heat, cover, and simmer for 1.5 - 2 hours until the chickpeas are very soft. (If you pinch one it should easily squish). Make sure they are completely soft before proceeding with the hummus.
3. Makes about 6 cups of chickpeas. Freeze in 2 cup portions to use later.

Electric Pressure Cooker Method:
1. For soft chickpeas, soak overnight or for at least 5-6 hours with 1 teaspoon of baking soda. Carefully rinse the chickpeas and discard any floating beans or shells.
2. Add the chickpeas to the electric pressure cooker, and cover with 6 cups of water. Cook on high pressure for 12 minutes. Wait for 10 minutes, and then release the pressure. Make sure the chickpeas are completely softened (If you pinch one it should easily squish). If needed, cook at high pressure for an additional 3 minutes.
3. Makes about 6 cups of chickpeas. Freeze in 2 cup portions to use later

Gruyère & Caramelized Onion Puffs

Ring in the New Year! For a festive nibble and adult refresher, assemble this colorful champagne punch, and prepare these easy, savory bites. They’re a delicious combination and a very worthy way to celebrate with your favorite people! Makes 24 puffs.

Ingredients:
2 sweet onions, sliced pole to pole and caramelized
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon pepper
4 ounces Gruyère cheese, grated
2 sheets 9"x9" frozen puff pastry, defrosted
2 tablespoons heavy cream for brushing

Directions:
1. Sauté the sweet onions over low heat until caramelized and golden brown. Drizzle the caramelized onions with honey and season with fresh thyme, salt, and pepper, and set aside.
2. Unfold the defrosted, yet chilled, puff pastry. With a knife, cut each piece of the puff pastry sheets into 9 squares, about 3” x 3” each. Place each square in the cup of a mini-muffin tin. Pat into place.
3. Place a pinch of caramelized onions into the center of each pastry square. Then add a few shreds of the grated Gruyère cheese. Brush the edges with cream. Pinch the four corners of puff pastry together. Brush the closed tops with cream.
4. Bake in a 400°F oven for 20-25 minutes, or until the pastry is golden brown. Serve immediately.

Stuffed Mushrooms

Stuffed mushrooms are some of our favorite small bites. They are a classic preparation that never fails to satisfy. This version features spinach, roasted red peppers, aromatics, seasoned bread crumbs, and feta cheese. You and your guests will enjoy this hearty, savory filling in these tender umami-filled cups. Makes approximately 40 mushrooms.

Ingredients:
40 medium-sized cremini mushrooms
1 tablespoon olive oil
2 cloves garlic, crushed
2 tablespoons butter
9 ounce package frozen chopped spinach, thawed and very well-drained
1/2 cup dry white wine
1/2 cup Italian-seasoned bread crumbs
1/2 cup roasted red peppers, diced
1/4 cup Parmigiano-Reggiano, grated
1/4 cup feta, crumbled
1 egg, beaten
Kosher salt and pepper to taste

Directions:
1. Preheat the oven to 400°F.
2. Prepare the mushrooms by brushing clean. Remove and reserve the stems, trimming them as necessary, then mincing. Toss the mushroom caps with the olive oil to coat them lightly. Place them cap side down on a rimmed baking sheet and roast in the oven for 10 minutes or until partially roasted.
3. In a large skillet, sauté the garlic in two tablespoons of butter. Add the minced mushroom stems to the skillet and sauté until nearly tender. Add the chopped spinach, and sauté until cooked. Add the dry white wine to the skillet and simmer until nearly all the moisture has reduced away; this will concentrate the flavors. Remove from heat and allow to cool slightly. Salt and pepper to taste.
4. In a medium bowl, combine and toss together the cooled spinach mixture, bread crumbs, diced roasted red pepper, the Parmigiano-Reggiano cheese, and the feta cheese. Add the beaten egg and stir until evenly combined.
5. Mound a spoonful of the stuffing into each partially roasted mushroom cap. Place the stuffed caps back on the rimmed backing sheet.
6. Bake in a 400°F oven for 10-12 minutes or until cooked through and the tops become golden in color. Cool slightly and serve while still warm.

Pesto Palmiers

This small bite could not be easier! A favorite flavor for many of us, a classic pesto layer entwines with the puff pastry layers in this mini savory palmier. The taste of basil, garlic, and salty cheese graces each bite. Enjoyed fresh from the oven, these morsels will disappear quickly from the appetizer table. Makes filling for (1) sheet of puff pastry - or approximately 45 mini-palmiers.

Ingredients:
1 sheet of puff pastry
1/2 cup, packed, basil leaves, washed, patted dry
1/2 cup, packed, parsley leaves, washed, patted dry
1 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic
1/2 teaspoon Kosher salt
6 tablespoons olive oil

Directions for the Pesto:
Mix all ingredients, except the olive oil, in a food processor and process until finely ground. Add 2 tablespoons of olive oil and continue to process. Add additional oil, if needed, to make a very thick paste.

Directions for the Palmiers:
1. Using prepared frozen puff pastry, defrost in the refrigerator until pliable, yet still chilled.
2. On a lightly floured surface, unfold one sheet of puff pastry. Cut the rectangle in half to make two approximately 4-1/2"x 14" rectangles.
3. Apply the pesto all over the rectangle in a thin, even layer.
4. Beginning with the long edge, roll the puff pastry in a tight roll to the rectangle’s midpoint. Repeat on the opposite long edge.
5. Place the rolls on a baking sheet and chill in the refrigerator until firm, about 1 hour.
6. Preheat the oven to 400°F. Slice the roll, crosswise, in 1/4-inch slices and place each slice on a baking sheet. If necessary, chill the slices again on the baking sheet.
7. Bake in the preheated oven for 8-10 minutes, or just until the edges begin to turn a golden brown.
8. Cool the palmiers on the baking sheet for 1-2 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

DO-AHEAD: Make the fillings ahead of time, roll the puff pastry logs and freeze until ready to bake and serve.

Polenta Crostini with Goat Cheese, Cherry Tomatoes & Chives

These crostini are unique! The base is made from crispy, baked polenta rounds instead of bread. The delicious polenta rounds are topped with creamy goat cheese, blistered cherry tomatoes and a sprinkle of fresh chives. It’s a festive and colorful bite nicely composed. Makes about 25-30 crostini.

Ingredients:
4 cups water
2 teaspoons Kosher salt
1 cup cornmeal (medium or coarse works best)
1 cup freshly grated Parmesan
1 tablespoons fresh thyme, minced
Freshly ground pepper
4 ounces goat cheese
1 pint cherry tomatoes
1 tablespoon olive oil
Chives, sliced
Kosher salt (or flake salt), and pepper, for garnish

Directions:
1. Prepare the polenta in a saucepan. Bring the water to a boil, and whisk in the cornmeal and salt.
2. Bring to a simmer for 5 minutes, then reduce heat to low. Simmer on low for 10 minutes or until the polenta is creamy. Stir in the Parmesan cheese, thyme, and pepper.
3. Prepare a baking sheet by lining it with parchment paper. Pour the polenta on the baking sheet and spread in a thin 1/4" layer. Cover with another layer of parchment paper, and press down evenly with another baking sheet to form a very evenly thick layer.
4. Refrigerate for 1 hour, until the polenta sheet has thoroughly cooled.
5. Use a 2" biscuit cutter, and cut rounds from the polenta sheet. Or use a knife and cut into triangles or squares.
6. Preheat the oven to 375 degrees F. Place the polenta crostini rounds on a baking sheet, and bake for about 14-16 minutes, or until the rounds turn golden brown and crispy. Let the crostini cool on the pan for 5 minutes, then transfer to a wire cooling rack to finish cool completely.
7. While the crostini are baking, blister the cherry tomatoes in a skillet with a tablespoon of olive oil until they have just burst.
8. Smear each crispy crostini with goat cheese, add a blistered cherry tomato, and garnish with chives and a sprinkle of Kosher salt and pepper. Serve immediately

Hot Artichoke Dip

Looking for an easy and filling appetizer? This hot artichoke dip in a roll ring is sure to be a hearty crowd pleaser this holiday season! The super cheesy and flavorful dip is surrounded by warm, buttery rolls ready for dipping and enjoying. Makes one 10”-skillet, serves about 8-10.

Roll Ring Ingredients:
1 cup lukewarm water
1 packet instant yeast
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon Kosher salt
2-1/2 cups all-purpose flour, plus more for dusting and kneading
2 tablespoons melted butter for dipping rolls.

Artichoke Dip Ingredients:
2 (14 oz) cans artichoke hearts, drained and chopped
8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced
1/2 cup finely shredded parmesan cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 teaspoon pepper 1/4 teaspoon Worcestershire
1/4 teaspoon hot sauce.

Directions:
1. Prepare the roll ring dough. Add the yeast to warm water, and proof for 2 minutes (until a few bubbles begin to appear). Then add in the olive oil, honey, salt, and one cup of the flour. Mix together, then slowly add in the remaining flour; mix until a rough dough ball is formed. Transfer the dough to a floured surface. With the heel of your hand, knead the dough, adding flour as necessary to keep it from sticking. Knead until the dough turns into a smooth ball; place in an oiled bowl. Cover the bowl with a towel and let rise at room temperature until doubled in size, about 30 - 60 minutes.
2. While the dough is rising, prepare the artichoke dip. Chop the artichokes and mince the garlic. In a large bowl, combine all of the dip ingredients and stir until well-mixed.
3. Turn the ring roll dough out onto a lightly floured cutting board and cut it into 16 equal pieces using a knife or a bench scraper. Shape each piece into a ball.
4. Generously butter a 10” cast iron skillet. Place a soup bowl, top down, in the center of the skillet, allowing for about a 3" perimeter around the sides.
5. Melt 2 tablespoons of butter, and carefully dip each dough ball in the butter. Arrange the dough balls in a ring around the perimeter of the skillet. Cover with a towel and let the dough rise until it has doubled in size, roughly 30 minutes.
6. Preheat the oven to 375° F. Remove the center bowl and transfer the mixed dip mixture to the center of the cast iron skillet. Bake for about 30 minutes or until the ring of rolls is golden brown, and the dip is bubbling hot. Remove from the oven and serve while warm.

Chili & Cheese Empanadas

Empanadas are a delicious, savory meal that can be enjoyed for breakfast, lunch, or dinner. Perfectly grilled Anaheim green chilies and creamy Monterey Jack cheese make these empanadas extra satisfying. Devour them on the go, as an appetizer, or as the main event for dinner. There’s no wrong way to enjoy an empanada! Makes 16.

Empanada Dough:
3-1/4 cups all purpose flour
1/2 teaspoon salt
3/4 cup cold, unsalted butter, cut into 1/2” cubes
1 egg
1/2 cup whole milk
1 tablespoon distilled white vinegar

Filling:
8 Anaheim green chilies
3 tablespoons olive oil
1 small onion, chopped
1 Serrano pepper, chopped, stemmed and seeds removed
3 garlic cloves, minced
6 oz cream cheese, softened
1-1/4 cups Monterey Jack cheese, shredded
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
Wash: 2 egg whites

DIRECTIONS:
1. IN A STAND MIXER WITH A PADDLE ATTACHMENT, mix the flour and salt on a medium-low speed. Add the butter and mix until the dough resembles coarse meal. Add the egg, milk, and vinegar to the flour mixture and continue to mix on low until just incorporated. Gather the dough on a lightly floured surface and knead gently to bring the dough together. Form the dough into a flat disc, wrap in plastic wrap, and chill for 30 minutes.
2. PREHEAT A WELL-OILED GRILL. Pierce the green chilies with a knife (this will help release steam), and grill the chilies for 4 minutes on each side, until their skin is black and blistered. Place the roasted chilies in a glass bowl and cover tightly for roughly 10 minutes. This allows the chilies to steam, making the skin easier to remove.
3. ONCE THE CHILIES HAVE COOLED, use your fingers to gently peel off the skin. Discard the stems, use a small pairing knife to remove the seeds, and chop into a dice.
4. HEAT THE OLIVE OIL, ONION, AND SERRANO PEPPER in a medium skillet over medium heat until translucent, about 4-5 minutes. Add the garlic and cook for another minute, stirring occasionally. Add the chilies and cook over low heat until flavors are incorporated, about 2-3 minutes. Remove from heat and stir in the sour cream, cream cheese, Monterey Jack cheese, salt and pepper until combined.
5. PREHEAT THE OVEN TO 350°F. Remove the dough from the refrigerator and cut the dough in half with a dough cutter/scraper. Form 8 round balls from each half of dough, making 16 balls in total. On a lightly floured surface, roll the balls into flat circles, roughly 5” in diameter.
6. PLACE A GENEROUS DOLLOP OF FILLING ON ONE HALF OF EACH OF THE CIRCLES. Brush the edge of the dough with the egg wash and fold the dough to cover the filling, pressing with a fork to press the edges together. Place each empanada on a parchment-lined baking sheet.
7. REPEAT THIS PROCESS for all 16 empanadas and brush them with the remaining egg wash. Use a fork to carefully puncture the empanada tops to help release excess steam while baking. Bake for roughly 30 minutes until the empanadas start to brown. Serve warm, or at room temperature.

Two Tasty Fruit Salsas

Mango Raspberry Salsa: Makes about 3 cups

Ingredients:
2 ripe mangoes, diced
6 oz raspberries
2 tablespoons cilantro, finely chopped
1 tablespoon shallot, minced
Zest of 1/2 orange, 1 lemon, 1 lime
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions:
(1) Have the mangoes around the seed, and score to dice.
(2) Using a citrus zester, zest the citrus fruits, and then juice.
(3) In a large bowl, combine all of the ingredients together, and gently toss to mix.
(4) Cover, and refrigerate the salsa for 30 minutes, to allow the flavors to blend.

Peach, Corn, Tomato Salsa: Makes about 4 cups

Ingredients:
2 large peaches, chopped
2 Roma tomatoes, diced
1/4 red onion, diced
1 lime, zest and juice
1/4 cup basil leaves, chopped
4 ears grilled corn, cut off the cob
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
(1) Dice the peaches, tomatoes, and onion.
(2) Using a citrus zester, zest, then juice the lime. Chop the basil leaves.
(3) Grill the corn directly on a hot grill for about 12 minutes, rotating every 3-4 minutes until the corn is partially charred. After the corn has cooled slightly, strip the kernels from the cob.
(4) In a large bowl, combine all of the ingredients together, and gently toss until mixed.
(5) Cover, and refrigerate the salsa for 30 minutes to allow the flavors to blend together.