Having a party celebrating the holiday and the Spring Equinox?

We wanted to share with you a few recipes thatis some of our favorites in our collection of new and old recipes that would be perfect for your Spring holiday brunch or party.

1. Spring Tartlets

We combined the following hors o dourves all on a long ME2 “Sandwich with Pops” serving platter.  It made such an awesome conversation piece complete with an array of tasty bits that everyone enjoyed…all in just one platter. The Spring Tartlets and Crostinis combined with the Pinwheels (below) were displayed separately on the tiered trays for an explosion of texture and color!

9 ozs. puff pastry

butter (for greasing)

2 tblsp olive oil

1/2 c. chopped onion

1/2 c. chopped carrot

7 ozs. frozen peas

9 ozs. ricotta cheese

2 beaten eggs

5 tblsp. of grated parmesan reggiano

salt/pepper to taste

dusting of flour

12 - tart pan

2 1/2 ” cookie cutter

Heat olive oil in skillet and add carrots, onions and peas.

Saute’ for 3 minutes, remove and slightly cool. Add the ricotta, eggs, parmesan, salt and pepper.  Mix and set aside.

Heat oven to 375 degrees.  Lightly dust a smooth surface with flour and lay our puff pastry. Take cookie cutter and cut out 12 -3″ circles. Place each disc in tart pan.  Fill each with the vegetable mixture.  Bake for 15 minutes. 

Serves 10

(Adapted from La Cucina Italiana- 2006)

2. Spring Crostinis:

Place these Crostinis at the center of a ME2 “Sandwich with Pops” serving platter.

6 slices of brioche bread

butter (for greasing)

12 slices of prosciutto

2 c. balsamic vinegar

4 tblsp. sugar

3/4 c. heavy cream

3 tblsp. grated cheese

1 bay leaf

salt/pepper

1″ round cookie cutter

Heat oven to 325 degrees.  Cut 2 -1″ circles out of bread slices with a cookie cutter.

Place bread on a greased cookie sheet.   Heat toasts in oven for 3 min.

In saucepan, mix balsamic vinegar, sugar.   Cook until reduced and thicker.

Place heavy cream, bay leaf, salt and pepper in another.  Heat to boil.

Whisk the cream mixture into balsamic mixture.

Place a dollop of mixture on each toast and then place a rolled slice of proscuitto on top.  Sprinkle with parmesan.

Serves 12

(Adapted from La Cucina Italiana- 2006)

 

3.  Spring Pinwheels

2 large flour tortillas

4 slices of mozzarella

2 tblsp. olive or roasted red pepper tampenade

1 bunch of arugula- chopped/cleaned

Heat oven to 325 degrees.  Lay 2 tortillas on dry surface.  Brush each tortilla with olive tampenade. Lay 2 slices of mozzarella on each tortilla then 3 slices of proscuitto- each to cover entire tortilla.  Sprinkle with thin layer of arugula.

Roll each tortilla tightly.  Transfer to a cookie sheet and warm in oven for 5 minutes. Take out and cool slightly.  Cut each roll into 1/2″ thick slices and place them overlapping each other at an angle on one tray of a ME2 “Sandwich with Pops” tiered serving platter. each shelf can display different hors o dourves.  

Serves 10

(Adapted from La Cucina Italiana- 2006)

 

4.  Rhubarb and Goat Cheese Brushetta

Arrange the bruschetta on a ME “Ode to Jon” for a brilliant array of color on the white enamel glass center.

1 large loaf of Italian bread

3 tblsp. olive oil

7 ozs. goat cheese

1/2 c. finely chopped walnuts

7 ozs. rhubarb- trimmed and chopped

1 onion sliced1/2 teas. sugar

1/2 teas. chili pepper

salt and fresh ground pepper

5 basil leaves- chopped

1 head Boston lettuce 

Heat oven to 300 degrees.

In a skillet heat oil. Add onion, rhubarb, sugar, chili pepper and salt.

Cook for 20 minutes until you form a relish.  Slice bread in 1/2″  slices and arrange on a cookie sheet.  Brush 2 x with olive oil.  Season with salt and pepper.

Toast in oven until golden brown.

In a bowl, combine goat cheese, basil, nuts, salt and pepper.  Mix well. 

Lay out toasts in a concentric circle on the Ode to Jon platter.  Lay a leaf of lettuce on each toast.  Mold a teaspoon of goat cheese on top of leaf.  Spoon a row of rhubarb relish on top of the cheese.

Serves 12

(Adapted from La Cucina Italiana- 2006)

 

5.  Baked Brie with Apricot

1 medium round wheel of Brie or Camembert

1/4 c. sugar

3 tblsp. honey

1/4 c. chopped pecans

1 teas. cinnamon

1 1/2 c. apricot preserves

1 loaf of french bread

Heat oven to 325 degrees.  Slice the wheel of brie thru the middle so there are 2 slices of cheese- top and bottom.  Set aside.  In a bowl, mix the sugar, honey, cinnamon, nuts and apricot preserves together.  Mix thoroughly.  Spread generously over the top of the bottom slice of brie.   Place the top part of brie on top of apricot mixture, creating a sandwich.

Heat for 20 minutes or until you cut into outer rind of cheese to make sure the cheese and mixture inside is soft and melted.

Wrap loaf of french bread in aluminum foil and heat.

Cut in 1/2″ diagonal slices and place the baked brie in center ME2 “Ode to Jon” serving platter with bread slices placed in a circle around cheese.

Serves 12

 

6.  Mini Crab Cakes

Place these on a ME2 “Snacks with Brian” serving tower with other crostinis and chicken kebobs (below) to serve an entire party in one compact space.

 8 ounces cream cheese, room temperature

 3/4 cup finely grated Parmesan cheese, divided

 1 large egg

 1/4 cup sour cream

  1 teaspoon finely grated orange peel

  1/2 teaspoon finely grated lemon peel

   4 teaspoons plus 2 tablespoons chopped fresh chives, divided

   1/4 teaspoon coarse kosher salt

   Large pinch of cayenne pepper

   6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded

   1 cup panko (Japanese breadcrumbs)*

   1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

   Fresh chives, cut into pieces

   Special equipment: 2 mini muffin pans

Heat oven at 350 degrees.

Using electric mixer, beat cream cheese in medium bowl until smooth.  Add 1/4 c. Parmesan and egg. Beat until blended. Beat in sour cream, citrus peels, chopped chives, salt, and cayenne pepper. Fold in crabmeat.  

Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).

Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Re-warm in 350°F oven 6 to 8 minutes.

Arrange crab cakes on serving platter; sprinkle with chives. 

Serves 10

(epicurious 2007)

7.  Chicken Kebobs

Kebabs:

   2 cups extra-virgin olive oil

   Juice of 3 lemons

   2 tablespoons chopped garlic

   3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)

   3/4 tablespoons fresh thyme leaves (about 5 sprigs)

   6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes

   Salt and black pepper to taste

   Bamboo skewers

Sauce:

  2 (7-ounce) containers plain yogurt

 4 tablespoons sour cream

 3 tablespoons red wine vinegar

 Zest of 2 lemons (fine)

 Juice of 1 lemon

 2 tablespoons minced garlic

 1 tablespoon black pepper

 2 teaspoons salt

 1/2 cup fresh mint, chopped (optional)

Preparation:

In a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.  Combine all ingredients in a mixing bowl and refrigerate at least 2 hours.  Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer.

Place 2-3  pieces on a ME2 “Party Fork”  and display with a coordinating “Key West Mike Sauce Dish”.  Place 3 pieces of chicken onto each fork. Serve with Lemon-Pepper Yogurt Sauce.

Serves 10.

(Epicurious 2007)

 

8. Suffed Mushrooms

8 ozs. spicy pork sausage

1/2 c. vidalia onion- finely chopped

25 baby portabella mushrooms

8 ozs. cream cheese

Brown sausage in skillet and stir until sausage is in crumbles.  Remove stems keeping the caps in tact.  Finely chop the stems and onions.  Set aside.  In a mixing bowl, beat the cream cheese until creamy.  Add in sausage, onions and stems.

Spoon 1 teas. of mixture inside each mushroom cap.  Line up  caps 1″ apart on a cookie sheet and broil for 5 minutes, or until bubbly.

9. Lemon Chess Pie

4 eggs

2 cups sugar

1/4 c. butter

1/4 teas. salt

1 tblsp. flour

1 tblsp. cornmeal

1/4 c. milk

3/4 c.  lemon juice

grated peel of 2 lemons

1 unbaked pie shell

Heat oven at 425 degrees.

Beat the eggs in a bowl.  Add the sugar, butter, salt, flour, cornmeal, milk, lemon juice, and lemon peel in that order.  Beat together between each item.

Spoon into pie shell and bake 10 minutes.  Reduce heat and bake for another 40 minutes.

Serves 6

(From Made in the Shade)

10.  Easter Egg with Cream Brittle

9 ozs. ricotta

1/4 c. strawberry preserves

1/2 c. sugar

1 c. heavy cream

Brittle:

butter ( for greasing)

1/3 c. sugar

1/2 c. almond slivers

1/2 c. chopped pecans

8 slices of pan di Spagna

3 tblsp. maraschino liqueur

1/2  x-large dark chocolate hollow Easter egg

parchment paper

In a large saucepan, mix ricotta, preserves, sugar and heavy cream.  Stir and set aside in refrigerator.

Prepare brittle.  Lightly grease parchment paper-lined cookie sheet. Set aside.

In a saucepan, over low heat, warm the sugar until melted and slightly browned.  Add nuts. Stir.  Remove from heat and spread evenly over cookie sheet.  Cool until firm.  Break up 3/4 of brittle and add to ricotta mixture.  

Place a layer of the pan di spagna cake slices at the bottom inside of the dark chocolate Easter egg.  Brush with the maraschino liqueur.  Layer on the ricotta/brittle mixture to cover cake. Layer on another layer of the cake slices, maraschino liqueur, and cover again with the ricotta mixture.  Top  with the remaining ricotta/brittle mixture.

Sprinkle the top with the remaining brittle pieces.

Serves 6.

(Adapted from la Cucina Italiana)

Hi guys!

I just had a fabulous fruit punch that will grow hair on your chest!  Check it out for your next party!

1 1/2 gallons citurs fruit punch

2-3 cups vodka- or to taste

2 cups orange juice

2 cups pineapple juice

1 cup grapefruit juice

1/2 cup lime juice

orange, lemon, lime slices

Combine everything in a large container and mix well.  Add fruit slices. Chill for 3-4 hours before serving in punch bowl.

BTW, I wanted to pass on the word that the hors o’ dourve recipes ME2 has posted on this blog… rock! I especially like the “Italian Wraps”! YUMMMM.

From:

t2towne

ME2 Cocktail Party:

Italian  Wraps

 Arrange with other appetizers on a ME2 “Sandwich with Pops”platter!

     2 cups cooked pancetta- crispy and finely chopped 


    1/2 cup portobella, porcini …mushroom- finely chopped 

    1/2 cup green onion- finely chopped 


    2- 3 dashes of white truffle oil 
(to taste- use sparingly)

    1/4 teaspoon olive oil

         18 phyllo wrappers- cut to size

    1/4 cup ricotta cheese


    1/4 cup goat cheese

   4 tablespoons pecorino cheese 


    1 large minced garlic
clove

    1/2 teaspoon sweet basil

    1/2 teaspoon oregano 


    1/2teaspoon basil 


    Salt and pepper

Preheat oven to 400°F Spray muffin pan cavities with oil spray. Press wonton wrappers into cavities. In small skillet, cook mushrooms and green onion in oil until soft, about 5 minutes. Meanwhile, combine pancetta, cheese and seasonings. Stir in cooked vegetables. Top with dashes of truffle oil.  Stir into mixture.  Spoon 3 tablespoons filling into wonton “cup”. Bake 7-8 minutes.Serve hot or at room temperature. 

Serves 18 

 

                              Goat Cheese and Roast Beef Crostini 

   Arrange with other crostinis on a Granite “Sandwich with Pops” from ME2!

   Crostini (see recipe below)

    1  clove garlic- minced

    5  ounces fresh herbed goat cheese

    1 teaspoon basalmic vinegar  

    1/2 teaspoon olive oil 

    3  tablespoons black kalamata olives- chopped

    2 tablespoons roated red pepper

    1 ounce baby arugula leaves

    16 very thin slices rare roast beef

    1 teaspoon fresh thyme leaves

  Prepare Crostini; set aside until ready to use.

 Mix goat cheese and garlic together.  Set aside.

For reilsh, Mix olives, red peppers, thyme, oil and vinegar in bowl. Cover and refrigerate for 6 hours.

 

 

                                              Bean Bruschetta

  Looks beautiful served on a ME2 Frosted Glass/Mother of Pearl Cheese tray!

    1/2 lb. cannellini beans

    1/2 lb. fava beans

    1 lg. clove garlic- minced
  

    1 tablespoon freshly squeezed lemon juice
  

    1/2 tablespoon fresh parsley- minced

    1/2 teaspoon of fresh thyme- minced

    1/4 cup extra-virgin olive oil

    2 tablespoons
olive oil for brush  

    1/2 teaspoon sea salt
  

    1/4 teaspoon freshly ground pepper
  

    1 sweet or sourdough baguette 

 Bring a large saucepan, combine the beans to a boil over medium heat for 1 min.

Put the beans in a food processor. Add the garlic, parsley, lemon juice, and thyme and pulse for several seconds until the beans are coarsely chopped. With the machine running, add the 1/4 cup olive oil until well combined. Stir in the 1/2 teaspoon salt and the pepper. Set aside.

Preheat an oven to 350 degrees F. Cut the baguette into 1/4-inch diagonal slices. Using a pastry brush, coat both sides of the bread slices with the 2 tablespoons olive oil. Place the bread in a single  layer on a baking sheet and toast in the oven for 10 to 15 minutes, until light golden brown. Remove from the oven and let cool for 5 minutes. Using a butter knife, spread 1 teaspoon bean puree on each toast. Sprinkle lightly with sea salt and serve at room temperature.

                                              Fruit and Nut Dip

Display on a ME2 “Ode to Jon”  white enamel glass and chrome serving platter for a dramatic holiday spread!

      2 ounces Brie cheese, rind removed

      1 oz. gorgonzola cheese

      1 (8ounce) package cream cheese, softened

      1 oz.sour cream

     1/2 cup butter, softened     

     1/2 oz. dried cranberries

     1/2 oz. dried apricots- finely chopped

     1/2 c. pistachio nuts- chopped

     1/2 c. walnuts- chopped    

    1/4 teaspoon nutmeg

     3 tablespoons- pure honey

 

 1. Reserve 1 tablespoon of dried cranberries and pistachios for garnish.
Combine remaining dried fruit, nut, honey, nutmeg mixture in a small bowl. Line a small loaf pan with plastic wrap. 

2. Beat together cream cheese, butter, sour cream, blue cheese, and brie in a bowl until smooth. Spread 1/3 of cheese mixture evenly in the bottom of the plastic wrap-lined loaf pan. Layer 1/3 of the cranberry-nut mixture over the cheese. Layer mixtures ending with a top layer of nut mixture.

3. Cover loaf pan with more wrap, pressing the wrap down onto the spread to compress it. Refrigerate several hours or overnight. To serve, take plastic
wrap off the top of the bowl and turn the layered dip out onto a serving dish.
Remove remaining plastic wrap, and sprinkle reserved cranberries and pistachios around the spread to garnish.

Serve with banana bread or cookies.

These are for our men…boys.

They need a party  too. Come on, you girls go shopping while they lay back, relax, watch the super bowl ads, drink beer and belch. We got together and jotted down some stick-to-your-ribs dishes that will keep them from falling into the bushes when you come back to pick them up. Drink-Don’t Drive!

Check them out, try them out and give us your own on your own recipes!                

                                                    Quesadillas

Serve up these appetizers and dips in a ME2 “Chips and Delights” serving tower and you won’t have plates everywhere!  No mess, no fuss.

    4 scallions, diced

    1 jalapeno pepper, seeded, diced

    2 tablespoons butter, divided

    8 large eggs

    3 c. of cooked diced chicken

    1/2 teaspoon ground cumin

    1/4 teaspoon cracked black pepper

    8 (8 inch) soft flour tortillas

    1 1/2 cups shredded pepper Jack cheese

    1 1/2 cup mild cheddar cheese    

    1 cup sour cream

    1/2 cup Newman Roasted Garlic & Peppers Sauce    

    Garnish/Dip:

    Dash of Mexican-style chili powder and  salsa.

   1. Saute scallions, cooked chicken and Jalapeno pepper in 1 tablespoon of butter in large non-stick fry pan.

   2. In large bowl, whisk eggs with salsa, cumin, salt and pepper. Pour egg mixture over scallion mixture and scramble gently, until fully cooked. 

   3. In separate 12-inch non-stick fry pan, over medium high heat, melt remaining 1 tablespoon of butter and place one flour tortilla and   about 2 tablespoons of cheese. Add 1/4 of the cooked eggs. Cover with second large tablespoons of cheese and cover with second  tortilla. Repeat. Cook 2 minutes per side on medium high heat until golden brown. Remove from pan. Cut each of the quesadillas into four. Spoon on remaining salsa and sour cream. Sprinkle with chili powder.

  Serves 5                       

 

                                    Side Line Chips and Bean Salsa

Black Bean Salsa:

8-10 plum tomatoes- chopped (yield- 3 cups)

1/2 c. red onion- chopped

1 c. medium red pepper- finely chopped

1/2 c. fresh cilantro- finely chopped

1 c. medium green pepper- finely chopped

1/3 c. fresh lime juice

11/2 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon chili powder

1-15 oz. can of black beans- rinsed and drained.

1- 11 oz. can of sweet kernel corn- drained

1 teaspoon fresh garlic- minced

1/2 jalapeno chili- seeded,finely minced

salt and pepper to taste

Mix all ingredients in bowl and serve with warm tortilla chips.

Serves 8

                                                Spinach Dip

Makes a perfect staple for grazing fans to sample on a “Chips and Delights” tower.

2- 16 oz. sour cream

1 packet dry Knorr’s veg’t. soup mix

2- 10 oz. box frozen spinach- thawed and drained

1 c. white onion- diced

1 small can water chestnuts, drained, chopped

1 c. mayo

2 teaspoons cayenne pepper 

salt to taste

Thaw and drain spinach. Combine all ingredients.  Chill overnight.  Serve with crackers, veggies or pumpernickel bread bite-size chunks.

 

         Half Time Smokies

Easy to skewer on your ME2 “Party Forks”!  Great food for the guys.

    1 (16 ounce) package little smokie sausages

    1 pound bacon

    1 cup brown sugar, or to taste

 

Dipping Sauce:

    3/4 cup of sour cream

    1 tablespoon of Honey Dijon mustard

     salt/ pepper to taste

   1. Preheat oven to 350 degrees F (175 degrees C).

   2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

 3. Bake until bacon is crisp and the brown sugar melted.

       Serves 12

                                           Tailgating Meatballs

Addictive poppers for the gang. Pile them up in a ME2 “Me Myself and I” serving bowl and watch them disappear!

1 lb. lean ground beef

1 lb. Italian pork sausage- sweet

1/2 c. seasoned breadcrumbs

2 eggs- lightly beaten

1/4c. milk

1/2 c. finely diced Vidalia onion

salt and pepper to taste

Combine all ingredients and shape into 1″ round meatballs.  Place on greased cookie sheet.  Bake at 375 degrees for 30 minutes turning 1/2 way thru.

Sauce:

1/2c. grape jelly

1/4c. spicy brown mustard

1/4c. Makers mark bourbon

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce

 

Combine ingredients in large skillet over medium heat. Cook for 1 minute and add meatballs. Cook for an additional 5 minutes coating the meatballs thoroughly.

 

                                     Buffalo-Style Chicken Wings

The perfect staple for any ME2 “Chips and Delights” serving station.

 Blue Cheese Dressing (recipe follows)

 24 (about 4 pounds) chicken wings

 Salt and freshly ground black pepper

 4 cups vegetable oil

 4 teaspoons butter

 2-5 tablespoons hot pepper sauce or to taste

 1 tablespoon white vinegar

  Celery sticks.

Make Blue Cheese Dressing first and refrigerate at least 1 hour before using.  Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. or until the oil starts to pop and sizzle. (Note: The oil should be able to cover the wings and still maintain the same temperature.) If using an electric fryer, set the temperature to 425 degrees.

 

Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings. 

In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained and cooled chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off. Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce. Serve with Blue Cheese Dressing and celery sticks.  

Makes 4 to 6 servings

Blue Cheese Dressing:

1 cup mayonnaise

2 tablespoons finely chopped onion

1 clove garlic, minced

 

1/4 cup finely chopped fresh parsley leaves

1/2 cup sour cream

1 tablespoon fresh-squeezed lemon juice

1 tablespoon white vinegar

1/4 cup crumbled blue cheese

Salt and freshly ground black pepper to taste

Red (cayenne) pepper to taste.

In a large bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, blue cheese, salt, pepper, and cayenne pepper. Cover and

refrigerate for at least 1 hour before serving. Makes 2 1/2

cups.                                   

                                              Cheese Lovers Pizza Squares

1 (13.8-ounce) can refrigerated pizza dough

1 cup Ricotta cheese

2 tablespoons olive oil

2 cups (8-ounces) shredded part-skim Mozzarella cheese

1/2 cup shredded Parmesan cheese

2-ounces turkey pepperoni, diced

2 plum tomatoes, thinly sliced

1 cup yellow pepper, sliced

1 teaspoon oregano

2 tablespoons freshly chopped parsley

    1. Preheat oven to 400 degrees

   2. Press pizza dough into 15 x 10-inch jelly roll pan. Brush and lightly coat dough with olive oil. Bake for 12 minutes; remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, Parmesan, pepperoni, tomatoes, yellow pepper and oregano

   3. Return to oven and bake for 6 minutes or until cheese is melted. Sprinkle with parsley, cut into squares and serve.  Serves 10.

 

Welcome to ME2 party command central: the kitchen!  We got together with our friends and collected a few recipes that have proven to be a hit. 

Check these recipes out with your Cabernets and Pinots out there.  Come share yours to create an awesome

party table!

 

Hazelnut Shortbread    Add sophistication to the tasting by displaying on a Smoke Glass “Snacks with Brian”serving tower. 1 cup crumbled gorgonzola 8 tablespoons soft unsalted butter 2/3 cup pecans finely chopped 1 cup all-purpose flour 1/2 cup cornstarch 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup cream cheese  Blend crumbled gorgonzola and butter until creamy. Mix flour, cornstarch, salt, and pepper together in a small bowl. Add to cheese mixture and blend until a coarse consistency. Add hazelnuts and blend into a dough-like mixture. Transfer dough to a sheet of plastic wrap and work with your palm until dough holds together.  Shape dough into a rectangle loaf. Wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 325° F. Spray baking sheet lightly.  Slice 1/4-inch thick slices and bake. Bake on center oven rack until light brown on the bottom, about 15 minutes. Remove from oven and let cool on racks.  Makes 32                                     Cheese with Honey Arrange on “Ode to Jon” platter to complement the shortbread. 1 pound Parmagiano/ Reggiano   coarsely ground black peppercorns 1/3 cup good quality honey Garnish- finely chopped walnuts Warm French or Italian crusty bread. Place the block of parmagiano in the center of a large platter. In a small bowl, stir together pepper and honey; drizzle mixture over the top of the cheese.  Sprinkle with chopped walnuts. Serve with warm crusty bread.                                                    Honey and Spice Nuts A key item for “Saucy Sarah Tasting Tray” from ME2!    2 tablespoons olive oil    1 cups whole, blanched almonds     1 cups. pecans       1 cups of walnuts     2 cups sugar     2 cups water     1/3 cup honey     1 teaspoons smoked paprika     1 teaspoon cinnamon     1 teaspoon allspice     1 tablespoon salt     4 tablespoons sesame seeds Preheat oven to 300 degrees. Saute’ olive oil, almonds, pecans, walnuts until lightly golden brown, 6-7 minutes. In a saucepan, add sugar, honey and spices, salt and stir to coat evenly. Stir in seasame seeds. Spread nuts out evenly on to a large cookie sheet.  Then place in the oven until coating is dry, 10-15 minutes. Allow nuts to cool before serving.                                            Blue Cheese Canapes Create a tasting tower with ” Chips and Delights” by adding these, along with other appetizers and dips, for your wine tasting!   1 1/2 cups water 10 tablespoons unsalted butter 1 cup blue cheese, crumbled  2 tablespoons of soft figs- minced 3/4 teaspoon salt 2 cups unbleached flour, sifted 5 large eggs  ground black pepper 1 egg, beaten Preheat oven to 375 degrees F. In a saucepan combine water, butter, and salt. Bring just to a boil and remove from the heat. Add all of the flour at once, stirring vigorously with a wooden spoon until blended completely. When the flour is fully blended place on heat for several minutes, stirring constantly until the mixture starts to dry.  Add eggs, one at a time, mixing into mixture until blended. Add the blue cheese and figs. Season with black pepper and more salt if needed. Grease baking sheet with butter. Scoop up about a 2 teaspoon dollop on the greased baking sheet.  Leave about 2 inches between on the baking sheet for dough to spread during baking. Using a pastry brush, paint tops with a glaze of the beaten egg. Bake for about 30 minutes, or until golden brown. When you cut one open, it should be hollow; the inside should be cooked but still slightly moist. Serve the gougères hot. NOTE:  Prepare the dough 2 to 3 hours in advance. Make the dough balls and refrigerate until ready to bake. They can be baked and then frozen. Thaw at room temperature and refresh in a 350° F. oven for about 10 minutes. Makes 24                           Crostini with Goat Cheese, Olive and White Truffle Oil 1/2 cup black olive tampanade 1 teaspoon white Truffle Oil 1/4 cup goat cheese 8 slices of ripe pear tomatoes  8 slices- Italian bread  Preheat oven to 400 degrees F. Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven. In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together. Spread on the warm bread and serve immediately.                                     Mini Kahlua Cake Drops Create a dessert platter by pairing these up with other fruit tarts on a ME2 Sandwich with Pops!  1 (2-layer) pudding chocolate cake mix  2c. sour cream  4 eggs 1/4 c. veg’t. oil 1/2 c. Kahlua   1c. chocolate chips             Topping: 1/4 c. whipped cream  3 tablespoons confectioners sugar  2 tablespoons of Kahlua Garnish with Red Rasberries Combine cake mix, sour cream and eggs in a bowl and mix well. Stir in the oil and Kahlua.  Fold in the chocolate chips. Spoon into greased mini muffin pan.  Bake at 350 degrees for 45 min. or when fork test is done. Cool in pan on wire rack for 10 min. Top muffins with spoon of  cream topping and garnish with rasberry.