Tag Archives: cocktail party recipes

Two Spring Crostini

I like to welcome Spring with food. Two of the first vegetables to make their appearance at the farmstands are bright green pencil thin aparagus and vibrant red/pink radishes. My favorite way to to eat both are fresh and raw. Here are two easy appetizers to make at the first sign of Spring. Enjoy!

From by the bay wishing you vibrant food memories!
Maryann

Asparagus Puree with Lemon Ricotta Crostini

Serves 4

Ingredients

16 very thin asparagus spears or 8 asparagus thicker spears

2 tablespoons fresh mint

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

¼ pound fresh ricotta cheese

4 tablespoons grated pecorino cheese

4 slices ciabatta bread toasted

Coarse sea salt

Fresh ground black pepper

Directions

Clean asparagus, remove the tender tips and place to the side. Snap off woody stems and discard. In to food processor add asparagus stalks broken into pieces and coarsely chop. Add the following to the asparagus: mint, olive oil, lemon juice and 2 tbs. grated pecorino. Pulse a few times. In a separate bowl combine the ricotta cheese, lemon zest salt and pepper. On hot toasted ciabatta bread layer the ricotta cheese, puree asparagus, grated pecorino cheese. Drizzle lightly with olive oil and add asparagus spear to the top.

Simple Radish Crostini

Serves 4

Ingredients

2 fresh radishes
2 tablespoons salted butter

4 slices ciabatta bread

Coarse sea salt

Directons

Clean radishes and using a mandoline slice the radish into rounds. Keep radish slices in iced water until ready to use. In a 400F degree oven, place 4 slices of ciabatta bread on a baking sheet in the oven until the bread starts to brown, flip bread over and toast the other side, 2-3 mins per side. Let toasted ciabatta bread cool a little, then spread with the best salted butter you can buy. Take radish slices out of the water and dry with a paper towel before layering the rounds on top the bread and butter. Sprinkle with coarse sea salt and serve.

Bloody Mary Cocktail Sauce

When I was a little girl, my parents would entertain on New Year’s Eve at our home. The celebration only included my parent best friends along with us kids. We would be giddy with excitement as my mother made the preparations. I remember feeling very grown up at six year old being allowed to stay up past my bedtime, although for sure it was not very late. My mom would make an assortment of appetizers and hands down my favorite was the shrimp cocktail. Now when I entertain on New Year’s Eve, I wouldn’t think of not including shrimp cocktail. Today, my mom needs to follow a low sodium and low sugar diet. After reading the ingredients on prepared cocktail sauce, I decided to create my own. My sauce uses the ingredients for a bloody mary – save the vodka, although on New Year’s Eve I have been known to include a splash of vodka in this sauce as well. It’s a perfect twist on my Bloody Mary and it’s also perfect for my mom’s dietary restrictions. We all love it! This will be the best cocktail sauce you have ever had.

From by the bay wishing you a very Happy New Year and may your 2012 be filled with happy food memories!

Maryann

Bloody Mary Cocktail Sauce

Ingredients

3/4 cup organic low sodium ketchup

3 tablespoons grated horseradish

1/4 teaspoon tabasco sauce

1 teaspoon fresh lemon juice

1/4 teaspoon ground black pepper

1/4 teaspoon worcestershire sauce

1 teaspoon vodka, optional

Directions

Mix all ingredients in a bowl and chill until ready to use. Serve with shrimp, crab or lobster.

Curried Cashews

It’s winter and there is a definite chill that comes across the water by the bay , so when I entertain guests on those cold chilly evenings, I love to serve something warming along with that cocktail. My curried cashews just do the trick . The heat of the curry in these wonderful nuts is the perfect welcoming to guests coming in from the cold. Home roasted nuts are so easy but it makes your guests feel that you took some extra time to prepare to welcome them into your home. Additionally, you can’t buy anything ready made to taste as good as these warm nuts do. Try it the next time you entertain and you’re be receiving all kinds of praise!

From by the bay, wishing you the warmest food memories!

Maryann

Curried Cashews

3 tablespoons olive oil

1 tablespoon curry powder

¾ teaspoon sea salt

¼ teaspoon cayenne pepper

2 cups raw whole cashews

Additional coarse sea salt to taste

Directions

Preheat oven to 375 degrees F. Line baking sheet with aluminum foil. Heat olive oil in pan add curry powder, salt, cayenne pepper and cook until fragrant – approximately 1 min.

Add cashews and coat nuts for one to two minutes. Remove from heat and place on baking sheet in one layer. Bake for 12-15 minutes, stirring once. Remove from oven, sprinkle with additional sea salt. Serve warm or at room temperature.

Cocktails by the Bay – Forever Blue

Article first published as Cocktails By the Bay – Forever Blue on Technorati.

My parents were of the Mad Men generation, where cocktails were the standard and they always had a name. My parents had an interesting library of books, among them were exercising with Jack Lalanne , Betty Crocker Cookbooks and Better Homes and Gardens – the Garden Book. Tucked in the corner there sat two tiny pink books called A Guide to Pink Elephants. I loved to flip through these little books looking at pictures of cocktails, not really understanding a thing about them. As an adult I rejected the idea of mixed drinks with names as corny and old fashioned,that is, until I arrived to Hong Kong for the first time. There I was sitting at the hotel bar with sweeping views of the Hong Kong Harbor and a menu just filled with cocktails that had names. It changed my whole perspective. It appears that mixed drinks are making a resurgence, so how could I resist coming up with a few cocktails for summer here by the bay? Of course, they needed to have blue curacoa as an ingredient. What could be better than sipping on a cool drink that looks as cool as the water you are sitting next too. Move over Don Drapper.

From by the bay wishing you the bluest of food memories!

Maryann

Forever Blue Bay Cocktail

Take one champagne flute, add 2 teaspoons blue curacoa, 1 squeeze of orange juice and top off with champagne. Give a quick stir and enjoy!

Cool Blue Bay

Take a glass and add 1 tablespoon blue curacoa, 4 tablespoons vodka, 1/2 cup limeade and 1/2 cup club soda. Add a slice of lime. Make sure all ingredients are cold , stir and drink!

Guacamole Days

It’s been a long winter here in the northeast which has moved into a pretty cold spring, but never the less summer is heading our way. Each year I select a weekend in May, usually two weeks before memorial day, which is designated the kickoff of the summer season, regardless of temperature. The deck furniture and accessories are out, the pool is just open and it’s time to dine out of doors. As I invite my guests the first question after accepting the invitation is : what are you making ? The second question is : are you making guacamole? I don’t know what it is about summer and guacamole but it’s the perfect starter for sitting on the deck watching the boats go by and sipping a lovely cocktail.

From by the bay wishing you great food memories!

Maryann

Here are a few quick tips for making the perfect guacamole:

1. Make it Ripe! Always use ripe avocados, I prefer Haas. When selecting your avocado it is important that they are ripe, so that you can mash them easily. When you select your avocado test it for ripeness by squeezing the bulbous end of the avocado to make sure it yields to the touch. When you cut the avocado, do so length wise. The pit will be on one side, Take the point of the knife and place into the pit carefully. The pit should pull out of a ripe avocado easily. Once you discard the pit, scoop out the flesh with with a spoon into a bowl.

2. Make it Green! As soon as you put the avocado into the bowl, squeeze lime juice onto the avocado flesh, it will prevent the avocado from turning brown.

3. Make it Chunky! I prefer guacamole with some texture so when mashing your avocado along with your ingredients don’t over do it. I like to use a fork for mashing.

4. Make it Last Minute! Make you’re guacamole close to when you are planning to serve. I am a big fan of making things in advance so that I can enjoy my guests but in this case you’ll forfeit the freshness and great color by preparing before guests arrive. Many times to make it quick and efficient , I have a bowl of all the ingredients prepared in advance except the avocado. When it’s time to eat , I just cut the avocado, scoop into the bowl, mix and serve.

A word about the ingredients:

I have a quick rule of thumb , 1 avocado per every 2 people and 1 lime per avocado

I start with a basic recipe. This recipe is cool and refreshing and works well for children and adults who don’t like the heat of the jalapeno pepper. I use this recipe also as a base to create different variations. My basic recipe is for 6 and makes about 3 cups :

3 Haas avocados, ripe

3 tablespoons lime juice

1/4 cup scallions, chopped

1/4 cup cilantro, chopped

1 teaspoon sea salt

In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.

Make it Classic:

To the base recipe add 1 teaspoon jalapeno pepper, chopped.

Make it Red:

To the base recipe add 1 teaspoon jalapeno pepper, chopped and 1/4 cup chopped sun dried tomato

Make it Greek:

Make the base recipe but replace the cilantro with chopped mint and add 1/4 cup crumbled feta cheese.

Make it Blue:

Make the base recipe but instead of cilantro add 1/4 cup sour cream and 1/4 cup crumbled blue cheese.

Hope you enjoy your guacamole days!

jalapeno fun!

I love spicy food – therefore , I have a burning love for jalapeno peppers. I like to figure out new ways to use these peppers and I am sharing three today! First up, I mixed my Greek background along with my love for jalapeno peppers to create jalapeno hummus. It has subtle heat and is delicious. You can add dish to start any menu. I serve this hummus with either corn chips or pita chips. Next up are my southern biscuits kicked up with cheddar and jalapeno. This is a perfect basic biscuit recipe that is easy to make and very easy to get creative with. Last up or jalapeno rounds dredged in corn meal and fried. I always keep a jar of jalapeno rings in my pantry. These rings fried up make a perfect appetizer for any one with a burning love. They are also great used to kick up the taste of your favorite burger or sandwich. I suggest you work on trying all three of these recipes soon.

From by the bay wishing you the hottest food memories!

Maryann

Jalapeno Hummus

15.5 ounces Chick Peas / Garbanzos , drained and rinsed

6 tablespoons olive oil

1 teaspoon chopped jalapeno

2 tablespoons lemon juice

1 clove garlic, chopped

1 teaspoon sea salt

1/4 teaspoon pepper

Place all ingredients into a food processor and process until smooth. Serve cold or room temperature with corn chips or pita chips.

Jalapeno Cheddar Cornmeal Biscuits

1 1/4 cup all purpose flour, sifted

1/2 cup cornmeal

3 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons chopped jalapeno pepper, seeded

1/4 cup shortening

1/3 cup grated cheddar cheese

1/2 cup whole milk

Preheat oven to 450 degrees F. In a medium bowl, mix flour, cornmeal, baking powder and salt. Cut in shortening with a fork until the mixture is crumbly. Next mix into the bowl the grated cheese and jalapeno. Slowly stir in the milk until you have a dough that can be kneaded in your hands. If you need more milk add a tablespoon at a time until the dough is formed. Turn dough out onto a lightly floured board and knead a few times. Roll dough out to a half-inch thickness and cut out biscuits with a biscuit cutter. I use a 2 inch round. Place biscuits on a ungreased baking sheet. Bake for about 10 minutes. Serve warm or at room temperature.

Jalapeno Rounds

6 ounces jalapeno rings from a jar

1/2 cup cornmeal

1/2 cup canola oil

Heat oil in a medium size frying pan. Place cornmeal on a plate and dip each ring all over in the cornmeal. Place rings into the hot oil and fry quickly and turn while frying, no more than a minute is needed to brown the rings. Place onto paper towel to drain. Serve immediately.

Sweet and Sour Chorizo

Inspired by a dish I recently enjoyed out, here is an easy little nibble to serve with your favorite wine, cocktail or beverage. You simply cut up and saute some chorizo and while your chorizo is cooking, add a few ingredients into a saucepan and reduce into a deep, rich ,sweet and sour sauce to pour over your chorizo bites and serve. Fragrant, spicy , salty , sweet and sour, you are bound to enjoy!

From by the bay wishing you sweet and sour food memories!
Maryann

Sweet and Sour Chorizo

Serves 4 as appetizer

1/2 tbsp olive oil

1 pound smoked Spanish chorizo, cut on the diagonal into slices about 1/4 inch thick

2 cloves garlic, minced

3/4 cup sherry vinegar

1/4 cup balsamic vinegar

1/2 cup packed dark brown sugar

1/2 cup water

1/2 cinnamon stick

2 cloves

Directions

In a large sauté pan, heat the olive oil over medium high heat for about 1 minute. Cook the chorizo and garlic for 2-3 minutes, turning the sausage once during cooking. Set sausage aside in a serving dish. Place in a medium saucepan the vinegars, brown sugar, water, cinnamon and cloves. Bring to a simmer over medium heat and cook for about 10 minutes reducing liquid to half. Cover the chorizo with the hot liquid and serve.

Radish Butter

So it’s Sunday afternoon by the bay and we are anticipating yet another snow storm. Enough already!! I’m wistfully thinking of Spring. One of the vegetables I look forward to in spring is the radish. I love the crisp, fresh and spicy taste of this bright red root. I found this terrific radish recipe from the Lee Brothers. Matt Lee and Ted Lee are founders of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples who co-authored The Lee Bros. Southern Cookbook and Simple Fresh Southern, which is a must have cookbook for your library. This is their recipe for radish butter which I’m sharing below. Happy Eating!

From by the bay, wishing you some crispy and fresh food memories!

Maryann

Radish Butter

Ingredients

1/2 pound round red radishes, trimmed, at room temperature

6 tablespoons unsalted butter, completely softened

1/4 teaspoon kosher salt, or ½ teaspoon Maldon salt

1/8 teaspoon freshly ground white or black pepper

About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves

Directions

1. Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses.

2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.

3. Transfer to a medium bowl and add 4 tablespoons of the butter.

4. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.

5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days.

6. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving).

Prep time: 10 minutes

Total time: 10 minutes

Yield: Serves 6

Matt Lee is co-founder of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.

Ted Lee is co-founder of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.

Pickled Grapes with Rosemary and Chiles

Ever since my trip to Nashville, I’ve been inspired to discover more about the exciting food movement happening with southern cuisine. Along the way I discovered the Lee Brothers. Matt Lee and Ted Lee are founders of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. They are also food and travel journalists whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. Together they authored The Lee Bros. Southern Cookbook and Simple Fresh Southern, which is a fantastic cookbook. This is one of the first recipes I made from the book. So easy to make but with a delicious sweet and sour taste , with an added kick of heat. It’s perfect to serve with your favorite cocktail.

From by the bay, wishing you pickled food memories!

Maryann

Pickled Grapes with Rosemary and Chiles

Ingredients

6 cups stemmed mixed red and green seedless grapes (about 2 pounds)

2 cups distilled white vinegar or white wine vinegar

2 tablespoons kosher salt

2 teaspoons sugar

3 cloves garlic, crushed and peeled

Leaves from 1 four-inch sprig rosemary

1/2 teaspoon crushed dried red chile flakes

Directions

Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

Prep time: 10 minutes

Cook time: 1 hour 30 minutes

Total time: 1 hour 40 minutes

Yield: Makes 1 1/2 quarts

Best Crispy Baked Hot Chicken Wing Recipe

I may not be a big football fan, but I am a fan of Game Day Food and Super Bowl Sunday. A must have for game day is of course hot chicken wings. I did a lot of recipe testing to find a recipe that delivered super crispy wings without having to fry. This recipe from Bon Appetit delivered on the crispiness and taste without being dry. It’s a perfect game day food and super easy to make.

From by the bay wishing you yummy Game Day memories!

Maryann

CRISPY BAKED HOT CHICKEN WING RECIPE

Adapted from Bon Appetit Test Kitchen

INGREDIENTS

HONEY BUFFALO SAUCE

1 tablespoon unsalted butter, melted

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/4 cup hot pepper sauce

1/4 cup honey

WINGS

3 pounds chicken wings, tips removed, drumettes and flats separated

1 tablespoons vegetable oil

1 1/2 teaspoons fine sea salt

1/2 teaspoon freshly ground black pepper

DIRECTIONS

Preheat oven to 400°. Set a non stick wire rack inside each of 1 large rimmed baking sheet lined with foil. Place all ingredients in a large bowl; toss to coat. Place wings on the prepared rack and spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes. Remove wings from oven place in bowl, pour sauce on top toss and place back in the oven. Bake for 10 minutes until it starts to brown. Serve immediately.

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entertaining by the bay

casual cooking and living

Tag Archives: cocktail party recipes

Two Spring Crostini

Bloody Mary Cocktail Sauce

Curried Cashews

Cocktails by the Bay – Forever Blue

Guacamole Days

jalapeno fun!

Sweet and Sour Chorizo

Radish Butter

Pickled Grapes with Rosemary and Chiles

Best Crispy Baked Hot Chicken Wing Recipe