Golden Beets with Smoked Trout & Dill

Golden Beets with Smoked Trout &Dill

Golden Beets with Smoked Trout & Dill

As a kid, I never looked twice at a beet.  Back then, they were a vegetable I was usually forced to eat, but never consumed by choice. I think a lot of it had to do with how they were prepared or maybe integrated into a dish. As a youth, no one ever showed me what an absolutely awesome vegetable the beet actually was.  When they’re perfectly roasted, the beet’s natural sweetness and earthiness is developed.

I was invited to a birthday brunch last weekend, and was given the task of bringing an appetizer. I thought these Golden Beets with Smoked Trout and Dill was the perfect choice to bring. Growing up in Philadelphia, bagels and lox was a Sunday morning staple, so this was my take on that dish. The combination of the sweet beets, the smokey taste of the fish and the tart cream cheese was loved by all.  I like when that happens.

Roasted Golden Beets

Roasted Golden Beets

Roasted Golden Beets with Smoked Trout & Dill 

  • 12 medium size golden beets or 6 large
  • 1 package of Smoked Trout (usually in the deli section)
  • 4 ounces cream cheese
  • couple sprigs of dill
  • salt & pepper to taste
  • olive oil
  • 24 water crackers

Directions

  1. Preheat the oven to 375 degrees F. Cut the green, leafy tops off of the beets. Place all the beets in a large bowl, and drizzle with olive oil and sprinkle generously with salt and pepper and then toss to coat. Wrap 3 beets (if using small ones, or 1 at a time if using large ones)  in aluminum foil to make little packets.
  2. Place the aluminum packets on a baking sheet and roast in the oven for 40-45 minutes. The size of the beet will determine how long you need to roast it. A larger, denser beet will take longer. The beets are done when you can pierce them with a fork. When they’re done, open the packets and let the beets cool. Once cooled, place the beet in between a paper towel and rub the beet skin right off.
  3. Slice the beets into 1/8 – 1/4 inch slices.
  4. Place a beet slice on a water cracker, top with a little dollop of cream cheese, a piece of the smoked trout, and a tiny sprig of dill.

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Mama’s Tips

The size of the beet will determine the cooking time. Larger sized beets will take longer in the oven. They’re done when you can pierce them easily with a fork.

You can find the packaged Smoked Trout in the deli section of your market with the packaged lunch meats and smoked salmon. I bought a 5 ounce package, and it was plenty.

Golden Beets with Smoked Trout & Dill

Golden Beets with Smoked Trout & Dill

Recipe: Easy


Fig & Prosciutto Crostini

Fig Crostini

Fig & Prosciutto Crostini

This weekend my family will celebrate a most momentous occasion, that being my parent’s 60th wedding anniversary. They were of course, the Ward and June Cleaver of Havertown, Pennsylvania. (A 1960′s cultural reference only old people will get, young people, you can google it.) I’ve always said that they make marriage look fun, in fact, they’re totally “adorbs!” (Younger generation cultural reference.) So, what does this have to do with crostini you ask? We’ll be serving these tasty hors d’ oeuvres at our upcoming gathering.

What I love about these appetizers is that they are the perfect “marriage” of different tastes and textures.  Did you like the way I segued into that, huh.  Anyway, you’ve got your crunch from the toasted bread and walnuts, paired with the saltiness of the prosciutto, the creaminess of the goat cheese and the sweetness of the fig and balsamic all in one perfect little bite.  Actually, it’s probably two-bites, but who’s counting.

Fig & Prosciutto Crostini

Fig & Prosciutto Crostini

Fig & Prosciutto Crostini 

  • 12 fresh figs – Black Mission or Brown Turkey varieties
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup baby arugula
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup toasted walnuts, chopped small
  • 3/4 cup balsamic vinegar
  • 2 teaspoons brown sugar
  • French baguette sliced into 24, 1/2″ slices

Directions

For the Balsamic Reduction: Pour the balsamic vinegar and brown sugar into a small but heavy saucepan and bring to a steady simmer.  Stirring constantly with a wooden spoon, allow the mixture to simmer until it begins to thicken and become syrupy.  Then, pour it into a small bowl and let it cool. Set aside.

Place the walnuts that have been chopped into small pieces into a small frying pan and over medium heat stir constantly until the nuts become fragrant and their natural oils are released. Keep your eye on them as they can burn quite quickly. Transfer to a small bowl and set aside.

Snip the stem off of the figs, and then cut them in half.  Slice the prosciutto into slices that will fit the size of the crostini. Slice the baguette into 24 – 1/2″ slices and place on a baking sheet. Once you’ve gathered all your ingredients together, place the bread slices into a 400 degree F oven and toast bread until it becomes golden on the edges. Then remove.

Top each bread slice with a piece of prosciutto, a piece of the arugula, a fig slice, then a few goat cheese crumbles and walnuts. Drizzle the crostini with the balsamic reduction and serve!

Makes 24 individual crostini

Fig & Prosciutto Crostini

Fig & Prosciutto Crostini

Mama’s Tips: 

Have all your ingredients prepared and in little bowls so when the bread comes out of the oven, you can make the crostini assembly-line style and serve while the bread is still warm.

In case you were wondering, figs are an excellent source of dietary fiber. I eat them by the boatloads.

Fig & Prosciutto Crostini

Fig & Prosciutto Crostini

Recipe: Easy


Mini Stuffed Potatoes

Mini Stuffed Potatoes

Mini Stuffed Potatoes

Many of you have approached me recently and said, “Mama, I’m having a holiday party and I need an idea for a tasty appetizer”. Well, I think I have just the thing for you if you want something with potatoes, bacon and cheese that will pop right into your mouth. You will be amazed at how much flavor is packed into this one bite. But actually, if you’re a bit more genteel, it will be two bites. But I digress.

When entertaining for the masses, I’m a gal who likes to do as much prep work in advance so I’m not so overwhelmed the day of the party. Mini Stuffed Potatoes are an appetizer you can prepare two days in advance. You can stuff the potatoes with the mixture, and then wrap them in plastic and place in the refrigerator. An hour or so before you’re ready to serve them, let the potatoes sit out on the counter to come to room temperature.  Next, sprinkle them with the cheese and place them in a 425 degree F oven for about ten minutes until they are heated through and browned on the top. It’s quite the festive treat.

This holiday season my friends, hold your loved one’s very close. Mama wishes you all the best for the New Year.

Mini Stuffed Potatoes

Mini Stuffed Potatoes

Mini Stuffed Potatoes

From Fine Cooking

  • 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
  • 2 Tbs. olive oil
  • 2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
  • 6 Tbs. thinly sliced fresh chives
  • 1/2 cup sour cream
  • 1/2 cup coarsely grated Parmesan cheese

Directions

  1. Heat the oven to 450°F. Place the potatoes in a medium sized bowl and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Transfer the potatoes to a rimmed baking sheet. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes.
  2. Carefully hollow out each potato: Decide which is the flatest surface of the potato to give it the most stability, then begin by slicing off the top; use a small spoon (I had a tiny mini spoon that worked great)or a melon baller to scoop out most of the flesh inside, transferring it to a medium bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the sour cream, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
  3. I used my fingers to fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
  4. Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

Recipe: Intermediate

Mini Stuffed Potatoes

Mini Stuffed Potatoes

P.S. For another tasty holiday appetizer, click here to view the recipe for Curried Scallop Cakes.

Mini Stuffed Potatoes

Mini Stuffed Potatoes


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