Archive | Appetizers

Cinnamon Chili Roasted Black-Eyed Peas

A fresh take on black-eyed peas! Reminiscent of roasted nuts or chickpeas, this recipe makes a great appetizer or snack during New Year’s celebrations. Feeling ambitious? Try eating 365 black-eyed peas to bring luck to each day of the year as is tradition for some families in the South.

  • 1 (15.8-oz.) cans black-eyed peas, rinsed and drained
  • 2 Tbsp. butter or ghee
  • 1 Tbsp. cinnamon
  • 1 Tbsp. ground cumin
  • 1 Tbsp. garlic powder
  • 1/4 Tbsp. chili powder
  • 1/2 tsp. salt and pepper

Preheat oven to 375°.

Combine all ingredients in a medium bowl and mix well. Transfer mixture to a lightly greased 17×12-inch jelly-roll pan. Bake 40 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

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Fondue’s Friends: Mostarda and Cogna

Words by Brett Kell
Recipes by Christina Ward

Although fondue is traditionally served with crusty bread and sometimes crudités, the remainder of its ideal accompaniments can vary widely. For a non-traditional spin, try mostarda, a condiment made of candied fruit in a mustard-based syrup, eaten alone or on bread. Because fondue is so rich and creamy, it benefits from the presence of mostarda’s sweetness and acidity. Words and measurements have been translated from the original Italian recipes.

Name: Mostarda
Flavors: Tart, bright, sweet, and acidic
Origin: Italy
Story: Although mostarda is by no means a traditional accompaniment to fondue, it’s often served with cheeses in its native Italy. The mustard base relates well to the savory flavors present in fondue and raclette, while the sweetness of the fruits used in both versions below cleanse the palate.

Cremona-style Mostarda

(Makes about 48 oz.)

  •  2 1/2 lbs mixed fruit (pears, cherries, figs, apricots)
  • 2 1/2 c. cane sugar
  • Mustard powder or seeds

Peel and chop fruit. Place in a ceramic bowl and cover with sugar. Let stand on counter/table 24 hours.

Drain liquid from bowl into a small sauce pan and bring to boil, simmer 10 minutes. Return boiled liquid … Read More

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Classic Fondue

Recipe used with the permission of Emmi Roth

  • 1/2 lb. Emmentaler
  • 1/2 lb. Gruyère
  • 1 clove garlic
  • 1 Tbsp. lemon juice
  • 1 c. dry white wine or kirsch
  • 2 Tbsp. flour, pepper, nutmeg
  • 2 loaves crusty French bread, raw vegetables, or potatoes

Preparation: (approx. 15 minutes) Grate, shred, or finely dice the cheeses. Dip cheese in flour to coat. Cut bread into 1” cubes or vegetables into bite-sized pieces.

Cooking: (approx. 15 minutes) Rub inside of pot with cut garlic clove. Place pot on stove top. Pour wine into pot. Heat over medium heat until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted and the cheese/wine mixture has the appearance of a light creamy sauce. Add pepper and nutmeg to taste. Bring to boil, remove pot, and place on lighted burner on top of table.

Yields 4 servings.



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