Fig-Prosciutto Crostini with Brie, Walnuts & Rosemary

Some of the popular flavors of Fall, all combined into an

easy, tasty appetizer or snack The combination of

sweet and salty is practically irresistible!

If you have fresh figs, you could slice them in place

of the fig jam ~  substitute thin apple slices, or pears

for the sweet base if you like. 

The recipe is really versatile ~ you can substitute any

favorite jam or preserves, a different cheese and

other toasted nuts (or leave them out entirely.)

It's one of those easy recipes that you can put together

on a moments notice for unexpected guests.

I added the prosciutto, toasted walnuts and the 

rosemary needles as a garnish  (after broiling the bread --spread

with the jam and topped with a piece of Brie) ~

but if you want to assemble ahead with no last minute work, 

you could simply layer the toppings on the bread slices and 

bake in a hot oven until the jam is bubbling and the cheese is melted. 

The prosciutto becomes a little crisp, 

and the rosemary takes on a delicate, toasty crunch.

Cut the bread about 1/2-inch thick, then add the toppings. The texture is
best if you do not toast it first ~ just add the toppings and broil until the
jam is heated and the cheese is melted.

No need for an actual recipe, this one is

particularly easy to remember.

Other suggestions you might like:
Apricot, Raspberry, Peach jam, or a smear of honey; 
 other toasted pine nuts~ 
pecans, sliced (or chopped) almonds, or macadamia nuts.
Goat cheese, cream cheese, Gorgonzola or Blue, etc. ~

There are all kinds of possibilities . . .

Instead of serving as an appetizer or
snack,  substitute them for the cheese course after a special dinner.

Mix it up and try this idea with your own favorite toppings ~ 

I believe you'll enjoy.   

Thank you for stopping by

today, friends!

xo~Mari   :)

Smoky Cheddar Spritz Crackers

As we were growing up our mother would make Spritz Butter Cookies  almost every year during the holidays, and also cheese 'straws' throughout the year.  Maybe your mom or grandmother did as well?

My sister and I followed the same tradition as we started our own families, we would decorate the cookies in all sorts of pretty ways  and sometimes with colored cookie dough ~  They are a perpetual favorite and always look so festive on the cookie tray.



Sadly, my cookie press finally went kaput after many years of use, so when I saw good reviews about this set made by OXO I was compelled to replace my old Mirro metal version.  Plus, I fell for the pumpkin disk in the Autumn set. :)
OXO's great reputation and all of the unique disk motifs,  its' ease of use and care sold me. 

The press comes with 12 decorative disks; all of the traditional ones I remember -
snowflake, heart, wreath, tree, buttercup, daisy, etc. as well as some, new to me (all really cute!) :
shell, sunflower, fleur de lis, bear (little teddy bear!), leaf, butterfly
See more about the press and other disks below.


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Of course you can use any cookie press or disk to make these delicious cheese straw crackers, follow your favorite recipe or choose the one I favor (it's over on my recipe blog, link below.)
This is my favorite recipe for a savory cracker using the cookie press.

Like most all Spritz-type cookies the recipe is really simple,  just a bit more involved than a shortbread dough.  
But for the cheese crackers I jazz mine up a little by adding 1/4 teaspoon dry mustard powder and 1/4 teaspoon Turmeric (it adds a very subtle warm flavor and nice color.)
Sometimes I mix it up by using Smoked Paprika (as I did this time) instead of plain sweet paprika.  If you like them spicier, increase the amount of cayenne pepper, or hot paprika.



Tip for crispy crackers:
I like these crackers to be crisp, but not brown, so after baking and cooling all of the batches,  I place them in a single layer on the baking sheets and place in a 175ºF oven for a several minutes until they dry out a little, they will crisp even further after cooling. Keep an eye on them while they're in the oven so they don't turn dark. 
Alternately you can place in your oven set to 'warm',  or the lowest temperature available and do the same.  
Either way you choose, do watch them as ovens vary.
When the crackers are crisp, I turn off the oven and leave the oven door open just a bit until the crackers are completely cool, then store in airtight containers for up to a week or so.
These are really good served on the cheese/fruit tray or along with soup or a salad. They make a nice gift from the kitchen, too.
If you give them a try, I hope you enjoy!
A printable version of the recipe and tips can be found on my recipe blog by clicking this link.





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Additional Disks for the OXO Cookie Press
Also available separately are two sets of additional seasonal disks, (six disks in each set):  
OXO Good Grips Cookie Press ~ Autumn or Springtime ~ Disk Sets
The Autumn set includes:  Spider, Web, Owl, Turkey, Leaf and Pumpkin
The Springtime set includes: Cherry Blossom, Rose, Love, Double Heart, Shamrock, Bouquet

(You can click the link above to learn more)

Thanks for coming by today, friends.
Bon Appetit!
~m.


Note:  The folks at OXO don't know who I am, (no compensation from them.) I'm just sharing a product I like... I hope you like it, too.  :o)

Eggs Jeannette ~ Jacques Pepin's Mom's Recipe

"Les Oeufs Jeannette" Jacques Pepin shared this recipe devised by his mother many, many years ago and it remains a favorite at my house as well.
It's very tasty, budget friendly and easy to put together.
If you've been reading my blog for a while, you probably know we raise chickens for their eggs. You can read more about our family of feathered friends here (scroll down once you click the link.)
Our current flock includes Ameraucanas, Buff Orpingtons, Gold Lace, Rhode Island Reds, and Silver Lace.
All of them except the Ameraucanas lay various shades of brown and pinkish eggs. The Ameraucanas lay various shades of blue, as you can see below.


However, of these particular hens, one or two of them lay eggs which are more greenish than blue, so I suspect we have a few "Easter Eggers" (a breed which is not recognized by the US Poultry breeders association) but they are reliable layers and produce some of my favorite eggs.
Until the young Ameraucana  or Easter Egger hens begin laying you never know what color eggs they will produce. Contrary to some beliefs, a hen will lay only one color egg her entire laying life. (In other words, she will not lay a blue egg one day, and a green egg the next.)  Also, hens do not need a rooster to lay eggs. Egg laying is simply part of her reproductive cycle. However she does need a rooster if you want fertilized eggs, or chicks! ;)

Anyway, back to the recipe!

This clever method simply consists of hard cooked eggs, halved.  Yolks removed and mashed with a fork (or put through a sieve ~ my preferred way), seasoned with minced parsley and garlic, salt & pepper, then smoothed out with a little milk. The yolk mixture is then returned to the egg white, then the eggs are warmed, cut side down, in a little oil  (I like grape seed oil here) until they are golden brown.
A little of the egg yolk mixture from above is reserved and blended into a tasty Dijon mustard vinaigrette then drizzled over the warm eggs.  I placed them on some baby arugula and accompanied them with a few Kalamata olives. (The eggs are just as delicious served at room temperature.)
These can be served as a light lunch or dinner, or as an appetizer or first course.
If you would like a copy of the recipe, and a little background info about it, you can find it here.
And here is a link to a very short video clip showing Jacques and his daughter Claudine making the recipe at the 2011 Food & Wine Classic in Aspen.
If you try these, I hope you'll enjoy them as much as I do. With grateful thanks to Mme. Jeannette Pepin and Jacques for sharing this wonderful little recipe.
Have a wonderful day everyone. Blessings!
~Mari  xo 

Veggie Rolls with Dipping Sauces ~ & a GIVE-AWAY!!

(For Give Away details, scroll to bottom of post)
Spring or Summer Rolls are a delicious treat any time of year ~ easy to put together, and the fillings are limited only by your imagination. I like to serve them as a light meal, or appetizer.



The dipping sauces are really easy to  stir together ~ each one adds it's own character to the rolls. I LOVE variety!
I like to think of these as a salad in a roll ~ and if you are eating gluten-free, you will be happy to know the wrappers are made of rice flour, not wheat. 
You'll want to have your filling ingredients ready, because once you soak the rice wrappers briefly in a shallow dish of water, you're ready to roll.



I usually use whatever I have on hand for the filling; this time it was baby spinach (cut into 1/4-inch ribbons) julienne carrots (I used them raw, but you can steam them), julienne English cucumber, slivered scallions, steamed shrimp (sliced in half, lengthwise for easy rolling), and slices of avocado.

My new favorite kitchen gadget ~ it makes perfect julienne cuts; great for wraps, sandwiches, garnishes, salads and soups, etc.  You can win one in my give away! (see below)
TIP: If you've ever struggled with rolling rice wrappers tearing, or falling apart as you assemble them, here's a helpful hint:
 Double the wrappers for each roll ~ Working with a pair of wrappers, dip each one in a shallow dish of water one at a time. Lay the first one you dip flat on your work surface upon a clean,  damp kitchen towel (or damp paper towel.) Then dip the second wrapper until pliable and place it directly upon the first wrapper, gently pressing out any air bubbles or excess water, then fill and roll. You'll find the roll won't be as likely to tear.
Need directions for rolling? Here's a good, short youtube video that you may find helpful:



Once assembled, the rolls can be placed in the refrigerator (covered with a damp cloth or paper towel) for a couple of hours. The wrappers become tougher if stored much longer than a few hours.
Serve with your choice of dipping sauces; usually I just make one dipping sauce, but this time I wanted to try two others besides my favorite Lime, Garlic & Red Chili (Spicy-Sweet Red or Green Chili):   Offering a couple of dipping sauces completely changes the flavors of the rolls ~  Incidentally these are really good with pot stickers, as well as  drizzled over grilled or poached chicken, fish, prawns or crab.

From top ~ clockwise; Sesame-Lime, Hoisin-Peanut, Spicy-Sweet Red or Green Chili
You can find printable recipes for these three sauces over on 'Once Upon a Plate ~ Recipes'. *~****~****~****~****~* G I V E   A W A Y!


What? A chance to win one of two OXO Julienne Slicers, my new favorite kitchen gadget.

When? Entries will be accepted until October 26, 2012 at 9:00PM Pacific Time. Winners will be announced October 28th. 
How to enter:
#1. Be a registered follower of my blog (see top, upper right column) and mention it in your comment
#2. And leave a comment on this post  naming one of your favorite condiments/sauces.  (It doesn't have to be an Asian sauce ~anything goes!)
Double your chances!
#3. Follow me on Facebook and 'like' or comment on my post about these rolls. After you've done so, come back here and enter a separate comment and your name will be entered into the drawing twice.
~*~*~*~*~
The sticky details ~
Due to shipping restrictions this contest is open to the continental US only. My apologies to my friends and followers outside of the continental US.
Full Disclosure: This drawing is sponsored and funded by OnceUponaPlate. I have received no reimbursement whatsoever from the folks at OXO. Not feeling so lucky? Don't fret!  You can learn more (and order one if you want) over at amazon.com, just click the image above. There is no obligation to order. Have a wonderful week everyone! Blessings! ~m.

Grilled Buffalo Chicken Wings

Though they can't truly be considered low fat, this version of  Buffalo-style Chicken Wings contain substantially less fat  than traditionally prepared Buffalo Chicken Wings because  they are grilled, not deep fried, and finished  with a 0 fat sauce, rather than butter & hot sauce.

I actually prefer them over the traditional wings because  they are more flavorful due to an unlikely marinade ~



Amazing but true.

Bottled Italian Salad Dressing and Soy Sauce ~ 
I very seldom buy/use bottled dressings and was  skeptical about this combination until I tried it. 
Winner!
Just measure equal parts soy sauce to Italian dressing: Whisk together 1/2 cup of each for 3 pounds of wing sections ~ increase or decrease the amount according to the number of wings you're making.

Really easy to put together ~ 
Toss the wing sections in a large resealable plastic bag  along with the marinade then place in the refrigerator overnight,  flipping the bag once or twice to distribute the marinade evenly. 
When it's time to grill, remove the bag of wings from the  refrigerator and allow them to lose some of their "chill",  for about 15 minutes at room temperature.

Grill, using the indirect method, basting once at the first  turn of the wings (the discard remaining marinade.)  Turn every now and then until nicely browned and  cooked through; about 20 to 40 minutes depending  upon the size of the wings, and the temperature  of your grill.



When done to your liking place in a large bowl, pour  a generous amount of wing sauce over, and give them a  good toss to coat each one, then serve them up. You can do the blue cheese dip & celery sticks if you like ~  I just serve them on their own.
Delicious!

Best when freshly made, but you can refrigerate the  cooked and coated wings, covered.  To reheat, preheat oven to 275º (F), lay them out in a  single layer on a parchment-lined, shallow rimmed  baking sheet for about 10 to 12 minutes until hot.




Another calorie saving tip ~ I use Frank's Hot Wing Sauce® ~  that way you can skip the butter in the traditional-style  hot wing sauce. It's very good, and not too spicy,  just the way I like it.  To me it tastes identical to the traditional sauce. For those who prefer spicier, just pass the Tabasco® or other hot sauce. :)




I saved this recipe quite some time ago,  sorry I cannot recall the source but it may have been  from allrecipes.com ? 
 If you know, let me know and I'll  happily edit to give credit  where credit is due.


Have a wonderful weekend everyone! xo ~ Mari


Disclosure: I have not been compensated in any way by  the Frank's Hot Sauce® people, nor the Tabasco® folks.

Carnitas in Very Small Corn Tortillas and Parchment Cones

Carnitas de Cerdo en Pequeñas Tortillas de Maíz

Little Pieces of Browned Pork in Small Corn Tortillas

Well made carnitas (little pieces of browned pork) are one of my favorite Mexican foods. This way of preparation, from the central area of Mexico, is very flavorful, moist and crispy-tender if prepared properly. Just take care that the meat does not dry out, adding a little water as needed.

The meat is delicious simply wrapped in a fresh, warm tortilla with some fresh salsa, a couple of condiments such as radish slices, sour cream, cilantro sprigs, and some good guacamole if you have it.

This is my take on a smaller version, perfect for party food.

You may be able to find the very small fresh corn tortillas where you live, but they are not available where I am, so I make my own. They are very easy to prepare, and are infinitely better than the grocery store variety.

To serve these smaller sized portions, I like to make a cone of parchment paper, turn the warm tortilla into a cone then fill and garnish, and slip it into the parchment paper. Serving them this way make them much neater to eat as party food.

I use a classic recipe for cooking the meat, as I learned from Diana Kennedy. You will need a cut of pork with a good amount of fat to lean, this just will not work with a lean cut of meat.

CARNITAS (Little Pieces of Browned Pork)

A Dutch or French oven, or flameproof dish

3 pounds pork shoulder, skin and bone removed

(look for a piece with a fair amount of fat, it's necessary for this dish)

Cold water to barely cover

2 teaspoons salt, or to taste

Cut the meat, with the fat into strips about 2-inches by 3/4-inches or so.

Place the meat in the pot and barely cover with water, add salt and bring to a boil, uncovered.

Lower the heat and allow meat to continue cooking briskly until all of the liquid has evaporated, it should be cooked through but not falling apart.

Again, reduce the heat a bit and continue cooking the meat until all of the fat has rendered out of it.

Turn the meat until it is lightly browned all over and crisped on the edges.

If you are using the full 3 pounds of meat this may take about 45 minutes to an hour or so.

Diana's Notes: There is no need for an expensive cut of meat, shoulder, butt, or country style pork ribs are all suitable.

If you have a choice, the meat will cook more evenly if the pot or dish you cook it in is rather large and shallow. Resist adding too much water at the beginning of cooking time or the meat will fall apart during the frying stage.

Should you find the meat is still rather hard when the water has evaporated, add a little more water and continue cooking.

My Notes: Sometimes I cook the meat a day or two ahead of time, when reheating (in the oven, or on stove top) I add a little water to assure tender, moist meat.

These are delicious served in full size flour or corn tortillas a well.