Oh My Gnosh!

Tips for Serving Gourmet Spreads and Cheeses (as a gift or…) at Your Next Party

CHEESE makes a marvelous gift for the people you love. Yes, CHEESE: worthy of all caps—that is, if you present it well and offer pairings that make those already heavenly flavors pop. I love stories from hostesses that are told with a sigh—how guests at the Xmas party nibbled at their cheese plate, and asked, mouths full, if there would be a hostess/guest gift exchange. “Uh…darling? That dreamy little block in your hand with the cheesemonger’s initials engraved right into the rind? THAT was your gift.”

Point of story:  If the cheese isn’t speaking for itself and needs a little help, this Extreme Party Planner has come to your rescue with tips on how to make the perfect cheese plate.

Consider the 4 basic categories of cheese before you shop: Cheese is sold soft, hard, aged and blue; a representative from each category is a nice way to go, and an expert behind the cheese counter will be happy to help you. Personally, I believe the safest bets are cheeses that don’t have a pungent odor (I’m looking at you, Camembert), but do possess those nice sharp, tangy, earthy and/or nutty flavors we all love—that’s why I concentrate on the kind of milk used to make it, i.e. sheep, goat and cow. Go with manchengo (made from sheep’s milk, it’s a favorite tapa in Spain), aged 15 to 24 months cheddar and anything manufactured by Santori—their stuff is the friggin’ bomb.  Familiarize yourself with their logo via this photo:

Take the cheese out at least an hour before the party, unwrap it and let it breathe. The flavors shine through more this way.  Plan on 3 to 4 ounces of cheese bliss per person; this can easily translate into 3 to 6 different types of cheeses—ideal for a small party; one or two cheeses serve a gift basket well—you just have to find yummy accompaniments…like a sweet fig spread, crackers and assorted olives. More on those (olives!) later.     

Don’t worry about a carb overload—no such thing on a cheese platter. Use crackers AND sliced bread:  Be sure to vary up the textures on these--that’s every bit as important as diverse cheeses.  Reserve an extra cheese spreader to plunge into a jarred condiment that works well with a cheese plate, i.e. fig spreads (I’ve linked to a good one), Grey Poupon mustard or pretty pickles—which I published a recipe for in Sunday Best Dishes.

Stock up on Olives—loading a ramekin full of them works out nicely next to your cheeseboard.  Moroccan beldi olives are particularly tasty with any fine cheese—they come in so many pretty colors—from big plum colored purples to small and shriveled marble sizes. Roasted red peppers pair well, especially the ones that have marinated in a spicy vinaigrette, and kalamata olives deliver the perfect punch! Just check out this olive bar photo to get in the mood.

 
Prepare a few descriptive adjectives about each cheese before you serve it—it’s a fun way to put on a few pounds before the party, but hey…we all have to do our homework! Use a separate knife for each cheese and, obviously, group like-smelling cheeses, otherwise (as the song goes) ya gotta keep ‘em separated!

Parting tip about cheese for your next killer risotto: Use cheese rinds in your cooking; it’s perfectly edible and will flavor a rice, casserole or soup like nobody’s business. Parmigiano Reggiano is ideal for this. As far as what drinks are loveliest to wash your cheeses down with, I searched high and low before I was satisfied and found this article, worth pinning to Pinterest: Some exciting drink pairing for cheese.

Enjoy your cheese within 24 hours of unwrapping it, and be sure to refrigerate between uses…I’m off to carve off a little more of that Santori….

Quinoa Tabbouleh

Quinoa looks like a grain, acts like a grain and tastes like a grain, but for all those gluten-free types, the good news is that quinoa is really a seed akin more to spinach and beets than to wheat. Using quinoa in tabbouleh is a brilliant way to add a bunch of protein to your salad.

MAKES 6 SERVINGS

1 cup quinoa

1 teaspoon coarse salt, divided
Juice from 1 large lemon, about 2 tablespoons
2 garlic cloves, peeled and minced
½ teaspoon yellow mustard
½ cup olive oil
½ teaspoon coarse pepper
1 large English cucumber, diced into ¼-inch cubes
1 pint cherry tomatoes, cut into quarters
4 to 5 green onions, thinly sliced, about ½ cup
½ cup chopped, fresh Italian parsley
½ cup chopped fresh mint

Place the quinoa into a saucepan. Add 1 ¼ cups water and ½ teaspoon salt. Bring to a boil. Reduce the heat to low, cover the pan with a lid and simmer until the water disappears and the quinoa is tender, about 10 minutes. Remove from the heat.

Whisk together the lemon juice, garlic and mustard in a small bowl. Slowly whisk in the olive oil. Season the dressing with ½ teaspoons salt and pepper.

Transfer the quinoa to a bowl. Stir in half of the dressing. Cover and refrigerate for at least 30 minutes (or overnight). Add the cucumbers, tomatoes, onions, parsley and mint to the quinoa. Toss with remaining dressing.

 

Home Made Potato Chips with Caramelized Onion Dip

Chips and onion dip – a perfect snack combo that you can enjoy without guilt. No ripping open the chip bag or tearing at that little blue envelope. This home made version contains real ingredients, just what you need when the snack munchies come a knockin’.

For chips:
2 large russet potatoes
Canola oil for frying
1 tablespoon sea salt
1 teaspoon Smoked Paprika
1 teaspoon Herbs de Provence
½ teaspoon coarse ground pepper

For dip:
1 tablespoon butter
1 tablespoon olive oil
1 large yellow onion, peeled and thinly sliced (about 2 cups)
1 teaspoon coarse salt
1 teaspoon coarse ground pepper
1 tablespoon Balsamic vinegar
1 (4-ounce) package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise


Use a mandoline to cut the potatoes into very thin slices. Transfer the slices into a bowl of cold water.

Combine the seat salt, paprika and herbs de Provence in a small bowl. Set aside.

Remove the slices from the water to paper towels and pat dry completely.

Preheat the oven to 150°. Pour canola oil, about 1-inch deep into the bottom of a deep skillet over high heat. When the oil is very hot, place some of the potato slices into the skillet. Do not crowd the pan. Cook until golden on one side. Turn and cook on the other side, about 1 minute total. If the oil is too hot, turn the temperature down to medium high.

Transfer the potato slices to a baking sheet lined with paper towels. Sprinkle the seasoning over the chips. Place the baking sheet into the oven for 10 to 15 minutes. The chips will dry out and crisp up. Place the chips into an airtight container for up to 2 days.

Melt the butter and olive oil in a non-stick skillet over medium high heat. Add the onion and cook until golden, about 5 to 8 minutes. Season with salt and pepper. Pour in the Balsamic vinegar. Reduce the heat to medium and cook until the sliced onion is quite brown and syrupy. Cool to room temperature.

Place the cream cheese, sour cream and mayonnaise into the bowl of a food processor. Pulse to combine. Add the caramelized onion and pulse for a few seconds more. Add more seasoning if needed. Pour the dip into a bowl and serve.

Serves a crowd
Preparation Time: 10 minutes
Cook Time: 15 minutes to cook all of the chips and 15 more for the onion

Buffalo Chicken Lettuce Wraps

Looking for a more figure-friendly game day snack food? This appy has all of the ingredients of that spicy wing dish you already know and love -- with a few of the calories lopped off.

1 tablespoon olive oil
1 tablespoon butter
8 large boneless, skinless chicken thighs
Coarse salt and freshly ground pepper
1 bunch green onions, thinly sliced, about 1 cup
3 medium celery ribs, diced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 whole marinated roasted red pepper, diced, about ½ cup
1 cup hot pepper sauce
1 head leaf lettuce, 25 to 30 leaves, washed and dried

Heat the olive oil and butter in a large skillet over medium high heat. Add the chicken to the pan. Season with salt and pepper. Sear the chicken until golden on both sides, about 5 minutes total. Remove the chicken to a platter.

Place the green onions, celery and garlic in the pan. Cook until soft, about 5 minutes. Stir in the red pepper. Place the chicken back into the pan. Pour in the hot sauce. Reduce the heat to medium and simmer the chicken in the sauce until cooked through, about 15 to 20 minutes.

Remove the chicken to a cutting board. Use 2 forks to shred the chicken into bite-size pieces. Place the shredded chicken back into the sauce.

Serve the shredded chicken in a bowl. Place the lettuce leaves around the side.

Servings: Enough for a game day crowd
Preparation Time: 10 minutes
Cook Time: 30 minutes

Fruit and Yogurt Breakfast Parfaits with Granola Crunch

Recipe from GORGEOUS: The Sum of All Your Glorious Parts

Granola is chock full of oats and nuts. Making your own is easy and far less expensive than purchasing it in the grocery store. The parfaits are not only pretty, but rich in the nutrients you need to get your day started off on the right foot!


For the granola:
2 cups old-fashioned rolled oats
1/3 cup sliced almonds
1/3 cup chopped pecans
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1/3 cup apple juice
1/3 cup honey
2 tablespoons dark brown sugar
2 teaspoons canola oil
1 teaspoon pure vanilla extract

For the parfaits:
½ pint fresh blueberries, about 1 cup
1 cup fresh raspberries
1 cup strawberries, hulled and quartered
Zest of 1 medium orange, about 2 teaspoons
Juice of 1 large orange, about 1/3 cup
2 cups vanilla flavored organic low-fat yogurt
Mint leaves

Preheat the oven to 300 degrees. In a small bowl, toss together the oats, flaxseed, nuts, cinnamon and nutmeg.

Combine the apple juice, honey and brown sugar in a pot over medium heat until the sugar is dissolved, about 3 to 5 minutes. Remove the pan from the heat. Stir in the oil and vanilla. Pour the apple juice/honey mixture over the oat mixture and toss.

Spread the coated mixture onto a baking pan with lip that has been coated with vegetable oil spray. Bake for 10 minutes, using a spatula to stir. Bake until the granola is golden brown, about 15 to 20 minutes more. Cool and break into small pieces.

To assemble the parfait, mix together the fruit with the orange zest and juice in a small bowl. Layer the fruit, yogurt and granola into 4 parfait glasses (or bowls). Continue layering all the way to the top. Garnish with a mint leaf.

Makes 4 parfaits, plus an extra 3 cups granola
Prep Time: 10 minutes
Cook Time: 30 minutes

You can store the granola in an air-tight container at room temperature for up to two weeks.