Upside Down Tart with Onion, Brie, Fig Jam and Thyme

Have you tried the latest Internet sensation -- Upside Down Tarts? We had to give them a spin! You'll love our savory version featuring caramelized onions, melty brie, fig jam, thyme, and a drizzle of honey. Such a fun and easy appetizer!

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Upside Down Tart with Onion, Brie, Fig Jam and Thyme
Makes 9 square tarts

Ingredients:

1 sweet onion, sliced pole to pole
2 tablespoons butter
1 sheet puff pastry, thawed
4 sprigs of fresh thyme leaves
3 tablespoons fig jam
1 wedge brie cheese
honey, for drizzling
1 egg, beaten for a wash

Directions:

1. In a large skillet, cook the sliced onions in butter, stirring often, until they are caramelized and light brown in color.

2. Preheat the oven to 400 degrees F.

3. Slice the puff pastry into 9 square pieces.

4. Prepare a sheet pan or baking pan by lining with a piece of parchment paper.

5. Assemble the upside down goodies directly on the parchment paper. Drizzle a tiny dollop of honey into nine separate areas. Add a few thyme leaves on top. Add a small pile of the caramelized onions. Stack a few slices of brie cheese, and spread about 1 teaspoon of the fig jam over the brie. Top off the pile with a square of puff pastry.

6. Crimp the puff pastry edges with a fork. Brush with the egg wash.

7. Bake for 20-22 minutes or until the pastry is puffed and golden brown.

8. Turn the tarts over right away; let cool slightly. Enjoy while still warm!

Swedish Meatballs with Sour Cream Sauce

These flavorful meatballs make a festive appetizer that are just the right size! You’ll find that these mini-meatballs are packed with flavor and may be enjoyed in one bite. The savory sauce makes them even better! Serve with cocktail picks and appetizer plates. Start the party!

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Swedish Meatballs with Sour Cream Sauce
Makes 60-70 1-inch mini-meatballs

Ingredients:

1 small onion, finely diced
1 tablespoon olive oil
1 lb. ground beef (96% lean)
1 lb. ground pork
1 cup Panko breadcrumbs
1/2 cup beef broth
1 tablespoon parsley, minced
3 cloves garlic, crushed
2 eggs
1/4 teaspoon ground allspice
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Olive oil for the baking pan

Sour Cream Sauce Ingredients:

2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1/2 cup sour cream
Salt and pepper, to taste
1 tablespoon minced parsley (for garnishing)

Directions:

1. In a small skillet, sauté the finely diced onions in olive oil until translucent, about 5 minutes. Cool slightly.

2. Mix the onions with the beef, pork, breadcrumbs, broth, parsley, garlic, eggs, and spices.

3. Make the meatballs. With a small scoop or spoon, form small balls about 1-inch in diameter. Place on one or two lightly oiled parchment-lined rimmed baking sheets.

4. Bake the meatballs in a 400 degrees F oven for 14-16 minutes or until cooked through, and the internal temperature reaches 160 degrees F.

Do-Ahead Tip: Bake the meatballs a day ahead of time, then refrigerate the meatballs, OR bake and freeze for up to a month. Reheat the meatballs in the oven before serving.

5. Make the Sauce: In a saucepan, cook the butter and flour roux for 2 minutes whiskingconstantly. Add the beef broth and continue to whisk until the sauce is smooth. Add the sour cream and whisk until well-combined. Season generously with salt and pepper.

7. Pour the sauce over the meatballs, toss to coat, and serve. Or, serve the sauce as a bed for the meatballs, or on the side. Garnish with minced parsley.

Spinach, Artichoke and White Bean Dip

Having a recipe for a hearty, winter appetizer in your back pocket is just plain smart! Our spicy spinach, artichoke, and white bean dip is just that kind of recipe. Serve this creamy, zingy dip with just about any bread or cracker you have on hand. Or, serve it next with an array of colorful vegetables. Versatile, delicious, and destined to be the table favorite!

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Spinach, Artichoke and White Bean Dip
Serves 8 - 10

Ingredients:

1 small yellow onion, diced
1 tablespoon olive oil
6 cloves garlic, minced
1 (10 oz) bag fresh baby spinach, washed and chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 small jalapeño, ribs and seeds removed and finely diced
1 can (15 oz) cannellini beans, drained and rinsed
1-1/4 cup mayonnaise
1/2 cup vegetable stock
1 cup shredded Parmesan cheese
1-1/2 cups shredded mozzarella cheese
2 tablespoons fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 teaspoon mustard powder
1 teaspoon celery salt1 cup day old bread, cubed
1 tablespoon butter

Directions:

1. Preheat the oven to 375 degrees F.

2. In a large sauce pan, over medium heat, sauté the onion in the olive oil until soften and translucent, about 5 minutes. Add the garlic and continue sautéing until fragrant, about 2-3 minutes. Add the chopped spinach, artichoke, and jalapeño and continue to sauté until the spinach wilts and the water has evaporated, about 15 minutes. Remove from heat and set aside.

3. In a food processor, combine the cannellini beans, mayonnaise, vegetable stock, Parmesan cheese, mozzarella cheese, lemon juice, salt, pepper, mustard powder and celery salt. Process until the ingredients are smooth and fully incorporated.

4. In a medium baking dish (we used a 2.5 quart size), combine the white bean puree with the cooked spinach and artichoke.Mix together until evenly incorporated.

5. Clean and dry the food processor, then add the cubed bread, pulsing into a crumb. Melt 1 tablespoon butter in a skillet and add the breadcrumbs, cooking for about 2-3 minutes. Sprinkle bread crumbs on top of the dip, cover with foil or a lid, and bake for 10 minutes. Remove foil or lid and continue baking for an additional 10-15 minutes until the top begins to brown and the dip is bubbling.

6. Remove from the oven and serve with sliced bread, crackers, and fresh vegetables. TIP: This dip may be prepared and assembled ahead of time, then simply baked right before serving! Leftovers may be refrigerated in an airtight container for up to 5 days.

Shrimp Cocktail & Gin Martinis

Even if you’re having a solo party this New Year’s Eve, you still deserve to celebrate the fact that 2020 is almost behind us -- and what a year it has been! IN THIS ISSUE we welcome 2021 with perfectly poached shrimp cocktails and ice cold gin martinis. Bottoms up . . . and ONWARD!

Classic Shrimp Cocktail and Gin Martinis

Shrimp Ingredients: (Serves 4)
24 large, 21-25 count deveined shrimp (keep tail intact)
2 lemons, 1 juiced and 1 cut into wedges
1 small onion, cut into wedges
3 cloves garlic, smashed
1 stalk celery cut into large pieces
2 bay leaves
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon peppercorns

For Garnishing:
Several sprigs of Italian parsley
1 lemon, cut into wedges

Homemade Cocktail Sauce Ingredients:
3/4 cup ketchup
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce (optional)
1/4 teaspoon celery salt

Classic Gin Martini:
(Serves 1) 3 oz. gin (chilled in the freezer)
1/2 oz. dry vermouth (chilled in the refrigerator

Garnish:
3 pimento-stuffed olives or lemon twist

Shrimp Cocktail Directions:
1. Combine lemon wedges, lemon juice, onion, garlic, celery, and bay leaves in a large pot filled 3/4 full with water. Bring the water to a boil and add the salt, sugar, and peppercorns. Once the water comes to a rolling boil, remove the pot from heat. Add the shrimp to the hot water and cover with a lid. Let the shrimp cook in the hot water for 5-8 minutes until shrimp are pink and opaque. 

2. While the shrimp are poaching, fill a large bowl with ice and water. Once shrimp are cooked, remove from the hot water by straining in a colander; discard the remaining contents. Plunge the shrimp into the ice and water and let them chill completely. Drain and serve immediately, or chill in the refrigerator for up to 12 hours.

3. While the shrimp are chilling, make the cocktail sauce by combining the cocktail sauce ingredients in a small bowl or wide-mouthed glass.

4. Serve the shrimp in glasses for individual servings, or on a large platter for serving a small group. Garnish with fresh lemon wedges and sprigs of parsley leaves.

Classic Gin Martini Directions:
1. Place martini glasses in the freezer to chill.

2. Meanwhile, combine gin and vermouth in a mixing glass full of ice. Stir for 30 seconds.

3. Strain into a chilled martini or coupe glass and garnish with olives or a lemon twist. Enjoy immediately!

Cranberry Salsa Crostini

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.

Cranberry Salsa Crostini
Makes 2.5 cups of salsa

Salsa Ingredients:
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin

Homemade Crostini:
Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.

To Serve:
16 oz. cream cheese (two pkgs.)

Salsa Directions:
1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.

2. Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.

3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.

4. Add the remaining ingredients: lime juice, salt, sugar, and cumin.

5. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.

6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!

Refresh with Spicy Salmorejo Gazpacho

Spaniards have perfected many things, like tapas, wine, and paella. So it’s no surprise they have also mastered gazpacho. This cold, tomato-based soup is the perfect dish to enjoy on warm summer nights — it’s delightfully bright, yet surprisingly rich.

With this recipe, we revisit the Andalusian classic, Salmorejo, which incorporates a loaf of bread into a blended tomato base. The result is creamy, refreshing, and oh, so satisfying!

Super Snacks! Three Mediterranean Dips

These Mediterranean dips are perfect for a healthy snack, light meal, or a game time party! IN THIS ISSUE, we feature three easy dips made to share - a very creamy classic hummus, a rich, roasted red pepper and walnut dip called Muhammara, and a smoky Baba Ganoush. Time to kick off a little delicious dipping!

Entertain with these Easy Appetizers!

YOU'RE IN THE MOOD FOR A PARTY -- WE ARE, TOO! We love this season because it is filled with family and friends, and plenty of good times. Whether you're the party host, or bringing something to a get-together, this issue features three easy appetizer recipes - all delicious! Our Best to You this Festive Season!

Hot Artichoke Dip in a Roll Ring

Looking for an easy and filling appetizer? This hot artichoke dip in a roll ring is sure to be a hearty crowd pleaser this holiday season! The super cheesy and flavorful dip is surrounded by warm, buttery rolls ready for dipping and enjoying.