The Home Creamery (12 page)

SERVES 10 TO 12

SPINACH-ARTICHOKE DIP

A foolproof recipe and a real crowd-pleaser when doubled, this dip is destined to become one of your entertaining standbys. For a richer dip, use crème fraîche (
page 44
) in place of the sour cream.

1 (10-ounce) package frozen chopped spinach, thawed

1 (12-ounce) jar artichoke hearts, drained and roughly chopped

½ cup (4 ounces)
HOMEMADE CREAM CHEESE (
PAGE 60
)

¾ cup
HOMEMADE SOUR CREAM (
PAGES 50
AND
52
)

1 cup shredded cheddar cheese (about 4 ounces)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Pita chips, tortilla chips, or sliced French bread

1 lemon, cut into wedges (optional)

1.
Preheat oven to 400°F. Squeeze the excess moisture from the spinach. Combine the spinach, artichokes, cream cheese, sour cream, cheddar, salt, and pepper in a large bowl and mix until blended. Scrape the mixture into a small baking dish.

2.
Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread and the lemon wedges if desired.

SERVES 6 TO 8

CURRIED YOGURT DIP

Serve this dip with an assortment of fresh crisp vegetables such as cauliflower, broccoli, asparagus, and baby carrots. For a thicker dip, use homemade yogurt cheese (
page 18
) in place of the yogurt.

1 cup
HOMEMADE YOGURT (
PAGE 15
)

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon sugar

2 teaspoons cider vinegar

1 teaspoon lemon juice

⅛ teaspoon salt
Paprika, for dusting

1.
Mix the yogurt, curry powder, cumin, sugar, vinegar, lemon juice, and salt in a medium bowl. Transfer to a serving bowl.

2.
Dust top with paprika just before serving.

MAKES ABOUT 1 CUP

ZUCCHINI TRIANGLES

These delicious treats can be made 1 day ahead. Cover tightly with plastic and refrigerate. Bring to room temperature before baking. Look for phyllo (filo) dough in the freezer section of well-stocked supermarkets, and be sure to thaw it according to package directions before using.

1 medium zucchini (about 5 ounces), trimmed and coarsely grated

½ teaspoon salt

2 tablespoons olive oil

½ medium onion, chopped

⅓ cup chopped fresh basil

2 tablespoons chopped fresh parsley

1 garlic clove, minced

¼ cup dry white wine

⅓ cup (3 ounces) crumbled
GOAT’S MILK FETA CHEESE (
PAGE 80
)

⅓ cup grated Parmesan cheese

⅓ cup pine nuts, toasted Salt and freshly ground black pepper

1 egg

6 sheets fresh or thawed frozen phyllo pastry

½ cup
HOMEMADE BUTTER (
PAGES 28
AND
31
)
, melted

1.
Combine the zucchini and salt in a medium bowl and toss to coat. Let stand for 30 minutes. Drain the zucchini well, roll in a kitchen towel, and squeeze dry.

2.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until it begins to brown, about 6 minutes. Add the zucchini and cook, stirring often, until it begins to brown, about 5 minutes. Stir in the basil, parsley, garlic, and wine. Bring the mixture to a simmer.
Reduce the heat, cover, and simmer 3 minutes. Uncover and stir until any liquid evaporates, about 2 minutes. Transfer the zucchini mixture to a large bowl and let cool.

3.
When mixture is cool, stir in feta, Parmesan, and pine nuts. Season to taste with salt and pepper. Mix in the egg.

4.
Preheat oven to 400°F.

5.
Grease 2 baking sheets. Place 1 phyllo sheet on a work surface with 1 short end parallel to edge of work surface. (Keep remaining phyllo covered with plastic wrap and a damp kitchen towel.) Brush the phyllo sheet lightly with some of the butter; cut lengthwise into 3 equal strips, each about 4 inches wide. Place 1 generous tablespoon of filling at the bottom end of each strip. Fold a corner of the phyllo over filling. Repeat folding down the length of the strip, brushing twice with butter and forming a triangle. Place filled pastry on prepared baking sheet; brush with butter. Repeat with remaining phyllo sheets and filling.

6.
Bake until golden brown, about 25 minutes. Serve warm.

MAKES 18

FOCACCIA WITH CARAMELIZED ONIONS AND GOAT CHEESE

With big, bold flavors in every bite, these hors d’oeuvres are a good choice for a buffet because they will keep well at room temperature.

3 tablespoons olive oil

3 cups finely chopped onions (about 3 large)

1 teaspoon coarse salt

½ teaspoon freshly ground black pepper

¼ cup thawed frozen orange juice concentrate

3 tablespoons white wine vinegar

¼ cup (2 ounces)
HOMEMADE GOAT CHEESE (
PAGE 75
)
, softened

¼ cup (2 ounces)
HOMEMADE CREAM CHEESE (
PAGE 60
),
softened

¼ cup grated Parmesan cheese

1 (10-by 8-inch) prepared focaccia, cut into 1¼-inch squares

1.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until translucent, about 15 minutes. Do not let brown.

2.
Meanwhile, mix the orange juice concentrate and vinegar in a small bowl. Add to the onion and cook until liquid is absorbed and onion is sweet and very soft, 12 to 15 minutes longer. Transfer to a bowl and let cool.

3.
Blend the goat cheese, cream cheese, and Parmesan in a medium bowl using a wooden spoon until smooth.

4.
Preheat oven to 375°F. To assemble, brush focaccia lightly with the remaining oil. Top each square with ½ teaspoon cheese mixture and 1 teaspoon onions. Bake until heated through, about 5 minutes. Serve warm.

MAKES 48

VARIATION

Olives add a pleasant, salty flavor to the focaccia. You can top each square with half a black or green brine-cured olive if desired. Use 48 kalamata or Greek olives, pitted, halved, and added to the topping before baking.

BLACK TIE POTATOES

The secret to these hors d’oeuvres is to serve them right after they’re assembled and the potatoes are still a little warm and covered with slightly melted goat cheese.

12 small new red potatoes

1½ teaspoons coarse salt

½ cup (4 ounces)
GOAT’S MILK FETA CHEESE (
PAGE 80
)

¼ cup pine nuts, toasted

2 tablespoons chopped kalamata olives

2 tablespoons chopped chives or scallions

1 tablespoon extra-virgin olive oil

¼ teaspoon dried basil

¼ teaspoon freshly ground black pepper

24 leaves fresh parsley for garnish

1.
Cut a thin slice off the top and bottom of each potato. Cut each potato in half crosswise. Place in large saucepan, cover with cold water, and add salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Be careful not to overcook. Drain and cool.

2.
Meanwhile, crumble the feta with a fork in a small bowl. Add the pine nuts, olives, chives, olive oil, basil, and pepper, and mix well.

3.
To assemble, scoop out the centers of the cooked potatoes with a small spoon or melon baller. Fill the centers with a heaping teaspoon of feta mixture. Garnish with parsley and serve at room temperature.

MAKES 24

WASABI RICE CRACKERS

These flavorful crackers truly explode with the flavor of the wasabi paste. They can also be topped with pieces of smoked salmon or small cooked shrimp. Look for wasabi paste in the Asian section of large supermarkets or specialty gourmet shops.

1¾ cups (14 ounces)
HOMEMADE CREAM CHEESE (
PAGE 60
)
, softened

3 teaspoons wasabi paste (Japanese horseradish paste), or more to taste

30 thin rice crackers, 2 inches in diameter

1 scallion, thinly sliced

1.
Combine the cream cheese and wasabi in a food processor, and process until smooth. Scrape down the sides of the bowl if necessary.

2.
Spoon about 1 teaspoon of the cream cheese mixture onto each cracker. Arrange the crackers on serving trays. Sprinkle with scallions. Serve right away.

MAKES 24

MARINATED FETA

Enjoy this cheese straight out of the jar or crumble into your favorite salad. Other flavorings to consider include sun-dried tomatoes, garlic cloves, dried hot peppers, and peppercorns.

1 recipe
GOAT’S MILK FETA CHEESE (
PAGE 80
)

2 cups fresh herb sprigs, such as rosemary, thyme, bay leaves, marjoram Olive or canola oil

1.
Break the cheese into smaller pieces, about 1-inch chunks. In a sterile, quart jar that has a tight-fitting lid, layer some of the herbs first, then some of the cheese. Repeat until the jar is full. Leave about ½ inch of space at the top. Pour the oil over the cheese and herbs, filling the jar and completely covering the mixture with oil.

2.
Cover the jar tightly and let stand at room temperature for 24 hours, then refrigerate for up to 2 weeks.

MAKES 1 POUND

MASCARPONE-STUFFED DATES

For a striking presentation, arrange these stuffed dates on a brightly colored plate; the bold color will really make them pop. For the best flavor, be sure to use plump Medjool dates available at gourmet shops and large supermarkets.

2 tablespoons
HOMEMADE MASCARPONE (
PAGE 90
)
or
CREAM CHEESE (
PAGE 60
)

1 teaspoon fresh lemon juice

½ teaspoon honey
Pinch of finely grated lemon zest
Salt and freshly ground black pepper

12 large Medjool dates (about ½ pound)

2 teaspoons chopped parsley

1.
Mix the mascarpone, lemon juice, honey, and lemon zest in a small bowl and season with salt and pepper. Make a slit in each date and remove the pit. Fill each date carefully with 1½ teaspoons of the mascarpone mixture.

2.
Transfer the dates to a plate. Sprinkle with the parsley and serve.

MAKES 12

NOT JUST
FOR
LUNCH

From an Italian-inspired mozzarella panini to a Moroccan chickpea salad, these soups, sandwiches, and salads will leave you deliciously satisfied. They’re lunch recipes worth anticipating all morning.