Debbie Macomber's Cedar Cove Cookbook
Page 6
One I gave her was for Parmesan Cheese Twists with Fresh Herb Dip. She tried it at a teachers’ party and told me everyone raved about it. That didn’t surprise me. My friends often tell me how much they enjoy it.
You may have heard that Rosie and Zach got divorced a few years ago. I wasn’t privy to what caused the problems in their marriage, but I do know Olivia made quite a controversial ruling during the divorce proceedings.
Rosie and Zach had set up a complicated schedule for shared custody. Allison was in junior high then and Eddie in grade school. According to the parenting plan, those poor kids were going to be shuffled back and forth from one home to the other every few days. All too common a solution, I suppose, but I thought it was ridiculous.
Thankfully Olivia saw the situation the same way I did. She caused quite a stir when she decreed that the kids should stay in the house and the parents should be the ones to move in and out.
I don’t know if Olivia had some premonition that Rosie and Zach would fall in love again, but that’s exactly what happened. I can tell you everyone was happy to see it, too. Divorce devastates families and while I realize it’s often necessary, I just hate to see a family torn apart. But in this case everything worked out beautifully, thanks in no small part to Olivia’s wisdom. (I’m her mother, so I’m allowed to brag, don’t you think?)
Rosie began working at the elementary school during their separation and after their divorce, but once she and Zach remarried, she decided to continue teaching. She still manages to do some volunteering. At the moment she’s working with Grace at the library to start an interesting program, in which children read to dogs. When I first heard that, I was sure something was wrong with my hearing. Dogs in the library? But after Rosie told me about it—how dogs make the kids feel comfortable because they don’t judge their reading ability—I felt it was very sensible. Dogs and kids belong together, don’t they? I remember when….
No, wait, I’m digressing. I find I do that more often now that I’m getting on in years. But I believe we’re as young or as old as we make up our minds up to be. Before I get sidetracked again I want to mention some of my favorite appetizers and urge you to try the Roasted Red Pepper, Goat Cheese and Tarragon Pinwheels. They’re delicious and nutritious, too.
In fact, my husband, Ben, recently read an article on how good red peppers are for one’s health. All that Vitamin C, you know. So I made this for him the very next day, and he’s been asking for them ever since.
Turn these pages for appetizer recipes guaranteed to make your next party an unqualified success!
Eggplant Caponata with Toasted Pita Crisps
This classic Sicilian relish is endlessly adaptable. Use it as a sauce for pasta, a topping for grilled meat or fish, or a sandwich spread.
Makes 5 cups caponata and 36 crisps
4 tablespoons olive oil, divided, plus extra for brushing
1 medium eggplant, cut into small cubes
2 bell peppers, any color, cut into cubes
1 small onion, finely chopped
1 stalk celery, thinly sliced
1 15-ounce can diced tomatoes
¾ cup tomato juice or V8
2 tablespoons red-wine vinegar
2 tablespoons brown sugar
1 tablespoon drained capers
Salt and pepper
3 pita pockets
Kosher or sea salt
1. Warm 2 tablespoons of the oil in a large skillet over medium heat. Add eggplant; cook 8 minutes, until softened and lightly browned, stirring often. Transfer eggplant to bowl. Add remaining oil to skillet, still over medium heat. Cook bell peppers, onion and celery 8 minutes, stirring often.
2. Add eggplant, diced tomatoes and tomato juice to skillet. Cover and cook 15 minutes, until vegetables are soft and flavors combined, stirring often. Stir in vinegar, sugar and capers; warm through. Season to taste with salt and pepper. Serve warm or at room temperature.
3. For pita crisps: Preheat oven to 350°F. Cut pita rounds into 6 wedges; separate wedges to create 36 wedges. Arrange wedges, rough-side up, in a single layer on two large baking sheets; brush with oil. Sprinkle with kosher or salt. Bake 12 minutes, until crisp and golden. Transfer to wire rack to cool.
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TIP
Both the relish and the crisps can be made up to 3 days in advance. Store in airtight containers—the caponata in refrigerator, the crisps at room temperature.
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Shrimp and Cream Cheese Canapés
The shrimp spread can be prepared 2 days in advance, making this elegant appetizer easy to throw together at the last minute.
Makes about 40
1 French baguette
Olive oil
3 tablespoons unsalted butter, at room temperature, divided
1 medium shallot, finely chopped
½ pound shrimp, shelled and deveined
Salt and pepper
3 tablespoons medium-dry sherry
3 ounces cream cheese, at room temperature
2 tablespoons fresh lemon juice
Fresh parsley, sprigs or chopped, for garnish
1. Preheat oven to 300°F. Slice baguette on the diagonal into very thin (about ¼-inch) slices. Arrange slices on a large baking sheet. Lightly brush 1 side of each slice with oil. Bake 12 minutes, until lightly toasted. Transfer to wire rack to cool.
2. Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add shallot; cook 2 minutes, until softened, stirring often. Add shrimp, salt and pepper; cook 3 minutes, until shrimp are pink and cooked through, stirring often. Add sherry; cook until almost all liquid is evaporated. Transfer mixture to a food processor. Add cream cheese, lemon juice and remaining 2 tablespoons butter; pulse 5 times until coarsely chopped but not pureed. Season with salt and pepper. Refrigerate until ready to use.
3. Spread shrimp mixture on crostini. Garnish with parsley. Serve cool or at room temperature.
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TIP
Toast the bread up to 4 days in advance. Store, tightly covered, at room temperature.
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Parmesan Cheese Twists with Fresh Herb Dip
After you first try this recipe, you may find that one batch of these crispy twists is not nearly enough.
Makes 24 twists and 1 cup dip
TWISTS
1 sheet (7 ounces) frozen puff pastry, thawed
1 egg yolk beaten with 1 tablespoon water
6 tablespoons grated Parmesan cheese, divided Salt
Paprika
DIP
½ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
3 ounces cream cheese, at room temperature
½ cup plain yogurt
1 tablespoon olive oil
Salt and pepper
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. On lightly floured countertop, roll out pastry to a 10-by-14-inch rectangle. Cut in half lengthwise; brush both halves with egg yolk mixture. Top one of the halves with Parmesan, salt and paprika. Place the other half onto the Parmesan-topped half, coated sides together. Press down on rectangle to seal the two pieces. Sprinkle with additional salt. Using a sharp knife, cut crosswise into 24 slices, each about ½-inch thick.
3. Pick up one strip, holding an end in each hand. Twist ends in opposite directions. Lay twisted strips on prepared sheet. Bake 10 minutes, until golden and crisp. Transfer to wire racks to cool.
4. For dip: In blender or food processor, process parsley, basil, chives, lemon juice and cream cheese until blended. Add yogurt and oil; blend until combined. Season to taste with salt and pepper. Cover and refrigerate until serving.
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TIP
It’s the fresh herbs and lemon juice that make this dip sing—dried herbs won’t do the trick.
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Ginger Chicken Skewers with Peanut Dipping
Sauce
This recipe yields plenty of creamy sauce. Toss leftover sauce with noodles and cucumber strips for a quick weeknight dinner. Add hot pepper flakes if your family likes it spicy.
Makes about 25 skewers and about 1¾ cup sauce
CHICKEN
¼ cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1 clove garlic, minced
1 ½ pounds boneless, skinless chicken breasts or thighs, trimmed and cut into ½-inch strips
PEANUT DIPPING SAUCE
¾ cup peanut butter
¾ cup unsweetened coconut milk, plus extra if needed
¼ cup brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons minced fresh ginger
Dash hot sauce
1. For chicken: In a large bowl, combine first six ingredients, stirring until sugar dissolves. Add chicken strips to bowl; marinate at least 30 minutes, turning chicken occasionally to coat.
2. Preheat grill or grill pan to medium-high. Thread each chicken piece lengthwise onto a skewer, keeping strip as flat as possible. Discard marinade.
3. Grill skewers about 5 minutes, turning often.
4. For sauce: In blender or food processor, blend all ingredients until combined. Pour in additional coconut milk until sauce is the consistency of heavy cream. Serve skewers with sauce on the side for dipping.
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TIP
Soak the wooden skewers in water for 30 minutes before threading the chicken strips. This will guard against burning.
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Roasted Red Pepper, Goat Cheese and Tarragon Pinwheels
Almost any fresh herb will work with this savory blend of roasted peppers and creamy cheese.
Makes about 20
1 red bell pepper
4 medium flour tortillas
½ cup spreadable goat cheese (like Chavrie)
½ cup chopped fresh tarragon, basil or mint
Salt
1. Preheat broiler. Line a baking sheet with foil. Halve peppers, then core and seed. Press peppers flat, skin side-up, on prepared pan. Broil 10 minutes, until skins are blackened. Transfer to a bowl and cover with foil (use the same foil that lined the pan). Let stand 20 minutes. Peel peppers and discard blackened skin; thinly slice the roasted peppers.
2. Warm a dry heavy skillet over medium heat. Place 1 tortilla in pan. Cook until warm and lightly speckled brown, about 10 seconds. Remove from pan; cover with a dish towel. Repeat with remaining tortillas.
3. Spread a warm tortilla with 2 tablespoons goat cheese. Top with about ¼ of the pepper strips. Sprinkle with some tarragon and salt. Roll up tortilla gently but firmly. Wrap securely in plastic wrap. Repeat with remaining tortillas and filling ingredients. Refrigerate at least 1 hour (but no longer than 4 hours).
4. Unwrap tortillas; slice off ragged ends. Cut each wrap diagonally into 5 slices. Arrange on platter; serve chilled or at room temperature.
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TIP
Warming the tortillas before filling them prevents them from becoming gummy.
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Mini-Hamburgers with the Works
Either assemble these mini-bites for your guests, or set out the garnishes and let them top their own burgers.
Makes 20 hamburgers
¾ pound ground chuck
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder Salt and pepper
5 hamburger buns or rolls, split and lightly toasted
Garnishes: Ketchup, sliced cornichons, lettuce leaves
1. In a large bowl, combine beef, Worcestershire, onion powder, garlic powder, salt and pepper. Divide mixture into 20 walnut-sized-pieces. Using wet hands, roll pieces into balls; flatten into patties.
2. Preheat grill or grill pan over medium-high heat. Cook patties 3 minutes per side, until cooked through.
3. Meanwhile, cut each bun into 4 rounds with a 1 ½-inch biscuit cutter, creating 20 bottoms and 20 tops. Place burgers on bottom buns; top with garnishes as desired. Gently press on top bun.
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TIP
These are best served warm, but you can form the patties and cut the buns in advance.
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Caramelized Onion Tart with Black Olives
You can find pizza dough in the supermarket’s refrigerated or freezer aisle, or you can buy it from your local pizza parlor—most will sell you an unbaked ball of dough. No matter where you buy it, pizza dough varies in composition, which affects baking time. Keep an eye on your tart so that it doesn’t burn.
Serves 16
3 tablespoons olive oil, plus extra for pan
Cornmeal or flour, for pan
1 ball prepared pizza dough (about 1 pound)
3 large onions (about 1 ½ pounds), very thinly sliced
Salt and pepper
1 teaspoon chopped fresh thyme or ½ teaspoon dried
10 black olives, such as Nicoise, pitted and coarsely chopped
1. Brush a large baking sheet with oil; sprinkle with flour or cornmeal. Roll out dough on a lightly floured counter to a 10-by-14 rectangle. Transfer to prepared sheet; let dough rest 30 minutes while you cook the onions.
2. Warm 3 tablespoons oil in a large skillet over low heat. Add onions, salt and pepper. Cook 30 minutes, stirring often, until onions turn light golden but not brown. Remove from heat; stir in thyme.
3. Preheat oven to 425°F. Spread onions evenly over dough; dot with olives. Bake 13 minutes, until crisp and hot. Serve warm or at room temperature.
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TIP
To pit olives, hit them with the flat side of a knife to break the flesh, remove the pit and set the olive pieces aside to garnish the tart.
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Smoked Salmon Canapés with Horseradish Cream
If you’re not using cocktail bread, use a 2-inch fluted round or other pastry cutter to cut slices of normal-sized bread into party-ready decorative shapes.
Makes about 20
4 ounces smoked salmon slices
½ cup sour cream
1 tablespoon prepared horseradish, or to taste
21 pieces pumpernickel “cocktail bread,” or 7 very thin slices pumpernickel or whole-grain bread
Garnishes: Freshly ground pepper, fresh dill sprigs, drained capers, lemon zest strips
1. Cut smoked salmon into 20 one-inch strips.
2. In a small bowl, combine sour cream and horseradish until blended. Spread cream evenly on bread rounds. Curl salmon slices on top of cream like a ribbon; garnish with a grind of pepper, a dill sprig and a few capers. Serve cool or at room temperature.
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TIP
It’s easier to separate the salmon slices when cold.
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Celery Cups with Blue Cheese Mousse and Bacon
A dinner fork is the best tool for blending the crumbly blue cheese with the cream cheese.
Makes about 20
6 slices bacon
3 ounces blue cheese, at room temperature
3 ounces cream cheese, at room temperature
Salt and pepper
4 stalks celery
Fresh chives, snipped, for garnish
1. Cook bacon until crisp. Transfer to paper-towel-lined plate. Chop or break into triangular pieces.
2. In a medium bowl, beat blue and cream cheese until combined and mostly smooth. Season with salt and pepper.
3. Cut each celery stalk on the diagonal into five pieces to make twenty 2-inch-by-2-inch pieces. Using a small spoon, smooth about 1 teaspoon cheese mixture along each celery cup. Set a few shards of bacon into the cheese mixture in each cup. Sprinkle with chives.
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TIP
Be sure to use block cream cheese, not the whipped kind.
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br /> Dinner
at 44 CRANBERRY POINTwith
Bob and Peggy Beldon
I knew Bob and Peggy as high school sweethearts back when Peggy hung around with Olivia and Grace. Bob was a good friend of Dan Sherman’s, too, as I recall. They were on the football team and enlisted in the army together, leaving for Vietnam shortly after graduation.
Bob and Peggy were married after he returned from the war and they lived in Spokane for quite a few years. Every once in a while, I’d run into Bob’s mother, who’d tell me how they were doing, but Aggie died in the late ’90s. I heard nothing more about Bob and Peggy until the summer of 2002, when they moved back to Cedar Cove to retire. They bought the old Crockett property, which was a dilapidated, abandoned wreck of a place, a real eyesore out there on Cranberry Point.
When Bob and Peggy made an offer on it, the rumor was that they intended to turn it into a bed-and-breakfast. Well, the rumor was right, but I don’t mind telling you I was one of the skeptics. To my way of thinking, it would’ve been better to tear down that ramshackle old dump and build something new.
Bob proved me wrong. He must’ve worked night and day for six months. Some retirement! He told me he wasn’t interested in sitting around watching the grass grow, but I had no idea he’d turned into such a handyman. With only occasional hired help, he gutted the house, replaced walls and windows, re-roofed and painted the exterior.