Fine Cooking Holiday 2007 Appetizer Issue

Like many women in America, I spent the majority of the Thanksgiving break cooking. However, it wasn't just the traditional Turkey feast that occupied my time (although I did spend my fair share of time wrestling with an almost-thawed 14 lb bird on Thursday). I also spent a good amount of time getting to know my latest culinary purchase--the Fine Cooking Holiday 2007 Appetizer issue. If you're looking for some fun new recipes to try, you simply must go pick this little treasure up. I'm a loyal subscriber to FC, but this issue doesn't come with the subscription, so you'll have to buy it at your local grocery or book store. I've tried three new recipes from this issue since I bought it last week, and all three have been winners. The potstickers from page 74 were hands down the best I've had, although John made his own version of a dipping sauce that included fresh grated ginger and freshly squeezed orange juice. He also thought they could have used a pinch of white pepper in the meat mixture and I agree. Another big hit was the mini savory clafoutis, or crustless quiches baked in muffin tins from page 67. We made these Thanksgiving morning with Gruyère cheese, crisp Pancetta and fresh basil. I also topped these with a little extra Gruyère at the end and let them get a little brown and crisp. We also tried the Crisp Parmesan Chicken Fingers with Marinara Dipping Sauce (pg 21). To be honest, the sauce needed a little kick, so I would plan on adding some chili sauce or some extra red pepper flakes, and I mixed in some Italian seasoning into the breadcrumb mix on this one. If you're hosting a dinner party or just having a few friends over anytime over the holidays, grab this little FC book and give some of these recipes a whirl. Your friends and family will be so happy you did!

Southwestern Tilapia Wraps

Southwestern Tilapia Wraps Recipe Ingredients:
8 tilapia filets
2 tsp cumin
2 tsp coriander
2 tsp chili powder
2 tsp oregano
6 cloves of garlic, minced
Juice of 3 limes
three quarter cups olive oil
Salt and white pepper to taste

For the Sauce:
1 1-2 cups grapeseed Vegenaise (or Mayonnaise if preferred)
1 half a jalapeno, seeded
1 handful fresh cilantro
Juice of 2 limes
Puree with immersion blender until smooth and creamy

Toppings:
Avocados
Cilantro
Black beans
Corn
Rice (I like a flavored rice mix, like Targets Archer Farms Cilantro Lime Rice)
Shredded cheese (Cheddar, Colby jack, Monterey Jack, or your favorite)
Roma tomatoes
You will also need uncooked flour tortillas

Marzipan Swirled Brownies

Brownie Recipe:
4 oz unsweetened baking chocolate
1 cup butter
2 cups granulated sugar
2 tsp vanillla extract
4 eggs
1 cup flour

Marzipan Swirl Recipe:
1 7 oz tube Odense Almond Paste
1 egg

Melt chocolate and butter in a heat proof bowl over bowling water. When melted, add two cups sugar and let cool. Add vanilla extract and beat as you add eggs one at a time. Add 1 cup flour and beat just until mixed. Spray a 9x13 cake pan with non-stick spray and transfer brownie batter to pan.

In food processor, mix almond paste and 1 egg. Assemble as shown in video. Bake at 350 degrees for 30-35 minutes. Enjoy!

Fast Italian Spaghetti with Fresh Mozzarella and Basil

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Spaghetti with Fresh Mozzarella and Basil - Recipe Ingredients:
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1 jar of store-bought spaghetti sauce
Olive Oil (and a good bit of it)
5 fresh roma tomatoes (chopped)
2 carrots (grated)
3 stalks of celery (grated)
4 shallots (chopped)
3 cloves of fresh garlic (pressed)
1 small bunch of fresh basil leaves
1 small bunch of fresh oregano leaves
1/4 bunch Italian parsley
fresh ground black pepper
2 pinches ground white pepper
red pepper flakes
1.5 tablespoons sea salt
1 box whole wheat blend pasta
fresh mozzarella balls (small size)

To see parts 2 and 3, go to www.flavorshare.com and search for "jazz". They are worth watching!

Chipotle Garlic Cheese Toast

Chipotle Garlic Cheese Toast Recipe Ingredients:

Grated Monterey Jack Cheese
2 or 3 seeded chipotle peppers, minced
5 cloves of garlic, minced
1 stick of real butter
1 loaf french bread

Plank Grilled Salmon with Mashed Potatoes and Wilted Spinach

For the Salmon, you will need:
1 filet of salmon, skinless and boneless
1 cedar plank, soaked in water for 30 minutes
1/4 cup butter
1/4 cup olive oil
1/2 tsp red chili flakes
4-5 cloves garlic, minced
1/2 cup brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
3 tsp corn starch
3-4 tsp water

For the mashed potatoes:
3-4 pounds yukon gold potatoes, peeled
approx 1 cup whipped cream
1 Tbsp butter
Salt, white pepper and nutmeg to taste

For the Spinach:
Fresh washed spinach
Water

Tomato, Basil, Chicken, Coconut Curry

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Tomato, Basil, Chicken, Coconut Curry Recipe Ingredients:

3 Chicken Breasts Sliced Thin
5 Tablespoons Olive Oil
1.5 Tablespoons Garam Masala
3 Tablespoons Indian Curry Powder
6 Shallots
5 Roma Tomatoes Diced
10 Fresh Basil Leaves and Blossoms
1.5 8oz.Cans Coconut Cream (Not Coconut Milk)
1.5 Tablespoons Sea Salt
3/4 Cup Organic Evaporated Cane Juice or Organic Sugar

Phyllo Wrapped Brie Bites with Spiced Blackberry Sauce

Phyllo Wrapped Brie Bites with Spiced Blackberry Sauce Recipe Ingredients:

1 15 oz round of Brie
1 half tsp ground ginger
1 half tsp ground cinnamon
1 quarter cup sugar
1 Tbsp butter
2 cups fresh blackberries
1 quarter cup raspberry syrup
1 package Athens brand phyllo dough

Triple Coconut Sorbet

This is one of my favorite homemade sorbets ever. The coconut flavor is really strong, and you can really taste all the different layers. I actually like to add little mini semi-sweet chocolate chips to this sometimes. Oh, there are SO many variations you could do with this one. The possibilities are endless!

Tomato, Basil & Goat Cheese Tarts

This is one of my favorite appetizers, mostly because it is so stinkin' easy to make. I file this recipe under the"Puff Pastry is My Friend" section, and let's be honest, I keep a LOT of recipes in that section. The only challenge to making this is finding perfect fresh basil year round, but with a little perseverance, you can do it. If you can't, I highly recommend that you invest in an AeroGarden, which I'll talk more about later.

Tomato, Basil and Goat Cheese Tarts Recipe Ingredients:

1 Sheet Pepperidge Farm puff pastry
4 oz. goat cheese, softened
2 or 3 Roma tomatoes
10 fresh basil leaves
Salt and pepper to taste