Pear, Cranberry & Blue Cheese Salad on Endives

ENDIVEEndives make a great alternative to crackers. They are shaped perfectly for holding filling, are low in calories and have a healthy dose of vitamin A and C. The walnuts, cabbage and cranberries up the nutritional ante of this snack.

Ingredients
1 teaspoon lemon juice
1 pear, peeled, cored and finely chopped
1/4 cup plain yogurt
2 tablespoons crumbled blue cheese
2 teaspoon honey
1 tablespoon apple cider vinegar
1/2 cup red cabbage, finely shredded
2 tablespoon walnuts, chopped
3 tablespoons dried cranberries
16 large leaves endive

Method

  • Toss pears in with lemon juice and set aside.
  • Combine, yogurt, blue cheese, honey, and vinegar in a bowl; season with salt and pepper.
  • Add walnuts, pears, cabbage, and cranberries; toss well to coat.
  • Place a spoonful of salad on each endive leaf.

Makes 16.

Fig Prosciutto Wraps

figsFig and prosciutto are a classic combination. Search out La Quercia prosciutto or other brands that use humanely-raised, heritage pork.

Ingredients
16 thin slices prosciutto
16 whole dried figs
Fresh pepper, coarsely ground

Method

  • Wrap a slice of prosciutto around each fig. Grind pepper on top and drizzle with olive oil.

Makes 16.

Apricot and Goat Cheese Canapés

apricotI love these. They are, tasty, easy and pretty, the three things that I look for in hors d’ouvres. Try experimenting with different toppings.

Ingredients
16 dried apricots
8 teaspoons goat cheese
1/4 cup chopped, shelled pistachios
1/2 teaspoon honey
Freshly ground coarse pepper

Method

  • Top each apricot with 1/2 teaspoon of goat cheese. Top with pistachios and drizzle with honey. Sprinkle with pepper.

Makes 16.

I’m sharing this recipe on Whole Foods for the Holidays.

White Bean Dip with Rosemary

whiteBeanThis healthy dip is full of folic acid and a bit of protein. For an extra nutritional boost serve with carrot sticks instead of pita chips.

Ingredients
1/8 cup plus 2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 teaspoon dried rosemary
3 cups cooked white beans, drained
Juice from 1/2 of a lemon
1/2 teaspoon salt
More Salt to taste and a few dashes of cayenne pepper

Method

  • In a medium skillet, heat 1/4 cup of the olive oil. Add the garlic and rosemary and cook over moderately heat, stirring, until fragrant, about 3 minutes. Don’t let the garlic brown.
  • Add the beans and toss to coat.
  • Transfer to a food processor. Add lemon juice, season with salt and cayenne and process to a smooth puree.
  • Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil.

Serve with vegetable slices or pita chips.

Spicy Hot Chocolate Mix

hotchocolateThis makes a great winter gift by itself, or you can wrap it up with a couple of cute mugs. Add some homemade marshmallows for a real treat.

Ingredients
2 1/4 cups cocoa powder
2 1/4 cups semi sweet chocolate (chips or chunks)
1 1/2 cups sugar
1 tablespoon ground cinnamon
1/4 teaspoon (or more) cayenne pepper (Note: I use 1 teaspoon for a rather spicy brew)

Method

  • If using chocolate chunks, grate into fine pieces. This can be done with a knife or with the grater attachment on your food processor. If using chocolate chips, skip this step.
  • Place all ingredients in food processor and blend. (Note, you can also just mix this by hand.)
  • Divide into three 2-cup portions.

Makes three gifts.

Instructions to include with the gift:
Add 1/4 cup hot chocolate mix to each cup of milk.
Stir, heat, then drink.

Go to www.anhourinthekitchen.com/gifttags to download a pdf gift tag with instructions to include with the gift.

Brussels Sprouts With Bacon and Figs

brussBaconfigsThis is another great recipe adapted from Mark Bittman. It’s a good introduction to Brussels sprouts. Bacon and figs would make cardboard taste good.

Ingredients:

2 tablespoons olive oil
2 slices of bacon, chopped
1 pound Brussels sprouts
1 cup figs, chopped (dried or fresh)
1/4 cup water
Salt and black pepper to taste
2 teaspoons balsamic vinegar

Method:

  • Heat a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
  • Cut bottoms off sprouts and discard. Slice Brussels sprouts as thinly as possible. Use a mandoline or food processor if you want.
  • Add sprouts, figs and water to skillet. Season with salt and pepper and cook until sprouts are tender, about 5 to 10 minutes, or until water evaporates. Stir occasionally.
  • Drizzle with vinegar and salt and pepper to taste. Serve warm.

Serves 4.

Brussels Sprout Salad with Cranberries

brusSaladI was at a party and I overheard someone gushing, yes, gushing, about a Brussels sprout dish he had at some fancy restaurant in the city. Whenever I hear anyone talk about food, especially passionately, I quickly scoot my chair closer and immediately join the conversation. I don’t remember where the restaurant was or how the dish was made. What I do remember is a very important revelation. You don’t have to cook Brussels sprouts. With that idea firmly planted, my Brussels sprout world was open and I started making salads.

Ingredients
1 pound Brussels sprouts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons finely sliced red onion
1 teaspoon sugar or honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried cranberries

Method

  • Cut bottoms off sprouts and discard. Slice Brussels sprouts as thinly as possible. Use a mandoline or food processor if you want.
  • In large bowl, whisk together olive oil, lemon juice, honey, salt and pepper. Add Brussels sprouts, onions and cranberries. Toss and let flavors meld for 15 to 20 minutes.

Serves 4.

Roasted Brussels sprouts with Asiago Cheese

roastedBrussRoasting Brussels sprouts is my favorite way to prepare them. I especially like the crunchy outside leaves.

Ingredients:
1 pound Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 garlic clove, chopped
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Asiago (or parmesan)

Method:

  • Heat oven to 375 degrees F.
  • Cut sprouts in half lengthwise.
  • Place sprouts, olive oil, garlic, balsamic, salt and pepper in bowl and mix well. Pour onto a baking sheet and place on center oven rack.
  • Roast for 30 to 45 minutes, stir occasionally for even browning.
  • Once evenly browned, remove from oven, toss with Asiago cheese and serve immediately.

Serves 4.

Brussels Sprouts

brusselSproutsThe first time I had Brussels sprouts was also the first time I cooked Thanksgiving dinner. I was a couple years out of college and living in Boulder, Colo. My roommate Lisa and I hosted Thanksgiving for all of our friends who weren’t heading home for the holiday. Turned out that we had 12 friends who wanted to be fed. We lucked out in a couple of ways. One, our downstairs neighbors were out of town and lent us their oven. Two, among the 12 friends was a very talented chef, Samir.

It was Samir who made the Brussels sprouts. I’m not sure why, but I had it in my head that I did not like Brussels sprouts. Though I had never tasted them, I just didn’t think I would like them. At the time, I didn’t like any sort of cooked cabbage. To be polite, I put a couple on my plate. I was pleasantly surprised. They were delicious. They tasted like buttery, slightly nutty potatoes. I happily helped myself to seconds.

Now, Brussels sprouts are down right trendy. They are popping up everywhere. They’ve been spotted on the menus of hot restaurants and have cropped up on countless blogs.

Brussels sprouts look like cute, miniature cabbages, so it isn’t surprising that they are both from the brassica or crucifer family. Brussels sprouts are an excellent source of vitamin K (which aids in blood clotting and helps keep your bones strong) and a cup of them has about as much vitamin C as a glass of orange juice. They are also a good source of a host of other nutrients like folate, iron and calcium and have three grams of protein.

As with other crucifers, there is much buzz about the phytonutrients in Brussels sprouts and their possible role in preventing certain cancers, boosting immune functions and benefiting cardiovascular health. All good reasons to ask for seconds!