Holiday Upscale Appetizer: Uptown Fromage
December 06, 2009
I made this appetizer for my dad’s 80th birthday dinner last week at my sister’s house. It’s really easy, beautiful and filled with wonderful flavors of sun-dried tomatoes, basil pesto, oregano and goat and cream cheese. I got it out of the book, “Recipes Worth Sharing” by Favorite Recipes Press. It’s a great cookbook and has wonderful recipes for family gatherings and occasions such as this. Here’s the picture from the party with my dad, his daughters and granddaughters (I’m the one in the yellow and blue shirt).
Uptown Fromage
Prep:
25 minutes
Yield:
12 to 16 servings
Ingredients
16 ounces cream cheese (I used light)
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
Preparation
1. Line a loaf pan with plastic wrap; tape is helpful in keeping the plastic wrap in place. Combine the cream cheese, goat cheese, garlic and oregano in a food processor and process until blended. Spread 1/3 of the cheese mixture over the bottom of the prepared loaf pan. Top with pesto and spread with half the remaining cheese mixture. Sprinkle with tomatoes and spread with remaining cream cheese mixture.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
One Response to “Holiday Upscale Appetizer: Uptown Fromage”
Rhonda says:
December, 07 2009at 06:43 am
After you wrote about that cookbook last I ordered it for both my daughter and daughter-in-law for Chanukah. It looks like a great cookbook. Thanks for recommending it!!
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Gifts from the Kitchen: Maple-Chipotle Spiced Nuts
November 09, 2009
Since I’m teaching a cooking class next week -”Gifts from the Kitchen”, I thought I would share with you my recipe for Maple-Chipotle Spiced Nuts. There’s no oil or butter in this recipe. Just egg whites, some of my favorite seasonings and nuts. I love Priesters Pecans, especially this time of year. This makes a great Christmas gift but is wonderful anytime. For more information on my class, see Birmingham Bake and Cook. I am also taping a “Gifts from the Kitchen” television segment Tuesday for NBC 13 Daytime Alabama and will let you know when it’s going to air.
Maple-Chipotle Spiced Nuts
Prep:
10 minutes
Cook:
20 minutes
Yield:
8 to 10 servings
Ingredients
2 (6-ounce) packages pecan halves
1 (6-ounce) can whole natural almonds
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon chipotle seasoning
3 tablespoons maple syrup
2 egg whites
Cooking spray
1 (6-ounce) can whole natural almonds
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon chipotle seasoning
3 tablespoons maple syrup
2 egg whites
Cooking spray
Preparation
1. Preheat oven to 325F.
2. Combine pecans, almonds and next 3 ingredients in a large mixing bowl. Stir in maple syrup and egg whites, stirring well. Spread evenly onto a foil-lined baking sheet coated well with cooking spray. Bake at 325F for 10 minutes. Stir mixture and bake an additional 10 to 15 minutes or until crisp. Cool and break into pieces, if needed
2. Combine pecans, almonds and next 3 ingredients in a large mixing bowl. Stir in maple syrup and egg whites, stirring well. Spread evenly onto a foil-lined baking sheet coated well with cooking spray. Bake at 325F for 10 minutes. Stir mixture and bake an additional 10 to 15 minutes or until crisp. Cool and break into pieces, if needed
2 Responses to “Gifts from the Kitchen: Maple-Chipotle Spiced Nuts”
Donna says:
November, 10 2009at 08:57 am
Alison,
Where can you find chipotle seasoning?
Alison Lewis says:
November, 10 2009at 12:07 pm
in any grocery in the spice section
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Kid Favorite Dessert: Easy Funnel Cakes
October 13, 2009
My oldest son, Alec, is running cross country this season which is quite the challenge. He runs 5 days a week after school (2 to 5 miles) and has a track meet almost every weekend. It’s quite impressive for a 12-year-old. At most of the meets, they sell funnel cakes so he has been begging me to come up with an easy recipe to make funnel cakes at home. We worked together to create this simple Funnel Cake recipe, and it’s really pretty tasty. I tried to make it as low-fat as possible.
Easy Funnel Cakes
Prep:
10 minutes
Cook:
6 minutes
Yield:
2 to 4 servings
Ingredients
1 cup all-purpose flour (or whole wheat flour)
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
Preparation
1. Combine flour, baking powder and salt in a small mixing bowl, stirring well.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
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Holiday or Anytime 15 Minute Appetizer: Cheddar-Maple and Pecan Log
October 07, 2009
Today, I am in Madison Wisconsin for a Wisconsin Cheese Media tour. I get to tour about 8 different cheesemakers around the area while tasting fabulous cheeses, attending a Fondue lunch as well as an award winning Cheese and Beer Pairing reception. I thought I would feature a simple cheese appetizer that my family loves in honor of the amazing Wisconsin Cheese. It’s so easy and wonderful for this time of year or as the holidays near (Halloween, Thanksgiving or Christmas), and my kids love it!
Also, I will also be featured on NBC 13 Daytime Alabama at 11:30 a.m on Thursday cooking a simple Slider recipes so check it out. I know-busy week.
Cheddar-Maple and Pecan Log
Prep:
15 minutes
Yield:
8 to 10 servings
Ingredients
1 (8-ounce) package light cream cheese, softened
3 tablespoons maple syrup
1 1/2 cups grated Wisconsin Cheddar
1/2 cup ground pecans
3 tablespoons maple syrup
1 1/2 cups grated Wisconsin Cheddar
1/2 cup ground pecans
Preparation
1. In a bowl beat cream cheese with a wooden spoon until creamy. Beat in maple syrup. Stir in grated cheese. Cover and chill 10 minutes.
2. Form cream cheese mixture into a log. Spread half the ground pecans on a piece of waxed paper, roll cheese log in nuts, then sprinkle with remaining ground nuts, coating all sides of the log. Wrap in waxed paper and chill for several hours. Serve with assorted crackers.
2. Form cream cheese mixture into a log. Spread half the ground pecans on a piece of waxed paper, roll cheese log in nuts, then sprinkle with remaining ground nuts, coating all sides of the log. Wrap in waxed paper and chill for several hours. Serve with assorted crackers.
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Halloween Healthy Snack: Apricot-Almond Snack Mix
October 04, 2009
I try to make new snack mixes for my kids, especially around holidays. I made this one up the other day, and my kids said it looked like Halloween. Feel free to add any of your favorite nuts or dried fruits. Beware though, once you starting eating it, you can’t stop.
Apricot-Almond Snack Mix
Prep:
5 minutes
Yield:
6 to 8 servings
Ingredients
2 cups yogurt covered pretzels
11/2 cups oatmeal squares
1 cup yogurt covered raisins
1 cup dark chocolate covered raisins
1 cup whole natural almonds
1 (7-ounce) package dried apricots
1/4 cup dried cranberries
11/2 cups oatmeal squares
1 cup yogurt covered raisins
1 cup dark chocolate covered raisins
1 cup whole natural almonds
1 (7-ounce) package dried apricots
1/4 cup dried cranberries
Preparation
1. Combine all ingredients in a large airtight container. Store up to two weeks.
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Salmon Sliders with Caper Mayonnaise
August 04, 2009
I love sliders, as many of your know since I feature them a lot on my blog. I am taping a “Slider” cooking segment for NBC 13 “Daytime Alabama” tomorrow, and I thought a Salmon Slider would be fabulous paired with two other beef slider recipes. This recipe is really easy and delicious. It uses canned salmon but fresh salmon works great as well. Enjoy and stay tuned to the air date on NBC 13.
Salmon Sliders with Caper Mayonnaise
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
2 (143/4-ounce) can salmon, drained or 11/2 pounds salmon fillets, cut into small chunks
1 tablespoon Dijon mustard
1 clove garlic, chopped
1/2 cup panko bread crumbs
1 egg, lightly beaten
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons butter or olive oil
Mini rolls, lemon wedges, tabasco sauce
Caper Mayonnaise
1 tablespoon Dijon mustard
1 clove garlic, chopped
1/2 cup panko bread crumbs
1 egg, lightly beaten
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons butter or olive oil
Mini rolls, lemon wedges, tabasco sauce
Caper Mayonnaise
Preparation
1. Combine salmon and next 6 ingredients in a large bowl. Shape into 13 (2-inch) sliders. (You can cover and refrigerate the sliders if you like.)
2. Heat the butter or oil in a 12-inch nonstick skillet over medium-high. Cook 2 to 3 minutes a side, turning once. To check for doneness, make a small cut inside. Be careful not to overcook. Serve on a bed of greens or on mini buns, with lemon wedges and Tabasco or Caper Mayonnaise.
For Caper Mayonnaise, stir together 3/4 cup low-fat mayonnaise, 1 tablespoon lemon zest and 1 to 2 tablespoons capers. Chill until ready to serve.
2. Heat the butter or oil in a 12-inch nonstick skillet over medium-high. Cook 2 to 3 minutes a side, turning once. To check for doneness, make a small cut inside. Be careful not to overcook. Serve on a bed of greens or on mini buns, with lemon wedges and Tabasco or Caper Mayonnaise.
For Caper Mayonnaise, stir together 3/4 cup low-fat mayonnaise, 1 tablespoon lemon zest and 1 to 2 tablespoons capers. Chill until ready to serve.
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College Cooking Class in Birmingham, Alabama
July 26, 2009
When I was asked a few months ago if I would teach a college cooking class for the “Birmingham is Home” group which is part of the Birmingham Jewish Federation, I was flattered and very excited. I never knew that such a group existed but basically it’s college age kids or are home in Birmingham for the summer. We had a fabulous time preparing a healthy menu including Spinach Artichoke Dip, Panko-Parmesan Crusted Chicken Fingers, Easy Salad with Strawberries, Mandarin Oranges and Pecans and Gluten-Free Peanut Butter-Chocolate Chips cookies for dessert. It was so much fun, but it really took some thought to figure out what college students can prepare without a mixer, food processor and very few cooking tools or equipment. All of the recipes are easy to prepare and can be made with throw-away aluminum pans. I even put together a “College Cooking Cookbook” which is available if anyone is interested in purchasing.
It was a blast, and the kids were so appreciative and eager to learn. Thanks to Caren Seligman of the Birmingham Jewish Federation for putting this together! I really appreciate it!
One Response to “College Cooking Class in Birmingham, Alabama”
Ian says:
July, 26 2009at 12:48 pm
It was awesome! And very tasty, thanks so much.
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College Student Recipe Idea: Panko-Parmesan Chicken Fingers
July 22, 2009
On Thursday evening, I am teaching a college cooking class, and I am preparing a recipe for Panko-Parmesan Crusted Chicken, a salad, an appetizer and a dessert. This is a great substitute for fried chicken, and it’s lower in fat while still crispy and delicious. Panko breadcrumbs are Japanese-style breadcrumbs which are coarser in texture and provide a wonderful crunch and flavor to main dishes. They are usually found in a box in most grocery stores where breadcrumbs are sold.
Panko-Parmesan Chicken
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
1/2 cup panko bread crumbs (Japanese breadcrumbs)
1/2 cup shaved or freshly grated Parmesan
3/4 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 cup olive oil
11/2 pounds chicken cutlets or chicken breast tenders (about 12 tenders)
Cooking spray
1/2 cup shaved or freshly grated Parmesan
3/4 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 cup olive oil
11/2 pounds chicken cutlets or chicken breast tenders (about 12 tenders)
Cooking spray
Preparation
1. Preheat oven to 400°.
2. Combine panko, Parmesan, lemon pepper and paprika in a shallow dish. Drizzle olive oil on chicken breasts.
3. Dredge chicken in panko mixture, pressing firmly to coat. Place chicken on a lightly greased baking sheet.
4. Bake at 400° for 14 to 16 minutes or until chicken is lightly browned and crispy.
2. Combine panko, Parmesan, lemon pepper and paprika in a shallow dish. Drizzle olive oil on chicken breasts.
3. Dredge chicken in panko mixture, pressing firmly to coat. Place chicken on a lightly greased baking sheet.
4. Bake at 400° for 14 to 16 minutes or until chicken is lightly browned and crispy.
2 Responses to “College Student Recipe Idea: Panko-Parmesan Chicken Fingers”
Betsy says:
July, 23 2009at 07:55 am
Are the amounts of Panko and parmesan correct on this recipe. The Panko says "cups," which doesn't correspond with 1/2? Should it be 1 and 1/2?
Thanks-
Betsy
Alison Lewis says:
July, 23 2009at 08:22 am
It's 1/2 cup and 1/2 cup.
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My Favorite Snack Bar-Grab the Gold
July 05, 2009
I am always searching for a great-tasting and nutrient-rich protein bar that is not too high in fat and calories. This is just in case I am in too much of a hurry to eat and need something on the run. One of my favorites is the “Grab The Gold Snack Bars”. Made with peanut butter, oats, chocolate, whole grains and crunchy soy nuggets, they taste fresh and are high in fiber, protein and potassium. With 195 calories, 11 grams of protein and 5 grams of fat, I think they’re hard to beat. And if you’re counting your Weight Watcher’s points, they only have 4 points. There’s only one catch: they can be tricky to find, but you can check their website to see where they carry them in your area or purchase them online at http://www.grabthegold.net. My friend, and dietician consultant Sandra Koulourides, of Fuel Plus Fitness recommends these to all of her clients. Trust me, she knows what she’s talking about. Look for our joint cookbook coming in the near future.
2 Responses to “My Favorite Snack Bar-Grab the Gold”
julie your sister says:
July, 08 2009at 08:31 am
isnt the fat gram count too high on these ? where do you buy these
Alison Lewis says:
July, 08 2009at 11:52 am
I have some you can try. Or buy them at Mountain High by Whole Foods or the YMCA Mountain Brook They are only 5 grams of fat!
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Father’s Day Favorite: Buffalo Hot Wings and Honey-Garlic Wings
June 18, 2009
Since men love buffalo wings and hot wings, I thought I would offer up a wing recipe for Father’s Day. The trick with these is preparing them on the grill. That will save you on calories and fat not deep frying them in hot oil over the stove. I love this recipe for Honey-Garlic Wings which I have adapted from Weber’s Way to Grill Cookbook. For the Buffalo Hot Wings, just combine 3/4 cup of hot sauce with 2 tablespoons lemon juice and 1 clove of minced garlic and marinate the wings in that mixture and continue with the grilling instructions below. Or, I love Moore’s Hot Wing Sauce if you’re in a hurry. Enjoy these during summertime, Father’s Day or Fourth of July.
Honey-Garlic Chicken Wings and Hot Wings
Prep:
20 minutes
Cook:
25 minutes
Yield:
6 to 8 appetizer servings
Ingredients
6 tablespoons fresh lemon juice, divided
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
3 pounds chicken wing drumettes wings (about 21/2 pounds)
1/2 cup honey
1 tablespoon hot sauce
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
3 pounds chicken wing drumettes wings (about 21/2 pounds)
1/2 cup honey
1 tablespoon hot sauce
Preparation
1. In a large bowl combine 3 tablespoons lemon juice, garlic, salt and red pepper. Add wings and toss to coat evenly. Cover and refrigerate for up to 4 hours.
2. In a small bowl combine the remaining lemon juice, honey and hot sauce.
3. Prepare grill for indirect cooking over medium heat. Grill wings over indirect medium heat, with grill closed as much as possible until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.
2. In a small bowl combine the remaining lemon juice, honey and hot sauce.
3. Prepare grill for indirect cooking over medium heat. Grill wings over indirect medium heat, with grill closed as much as possible until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.
One Response to “Father’s Day Favorite: Buffalo Hot Wings and Honey-Garlic Wings”
Neurologist says:
June, 20 2009at 01:20 am
Thanks for the great recipie. I let my wings marinate in the refrigerator for a couple of hours. Followed the recipie and it was delcious.