Don’t save coconut macaroons for a once-a-year treat during Passover.  Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable.  These macaroons taste nothing like the bland, dry canned varieties available at the store.  A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.

This recipe is a variation on a recipe from Cooks Illustrated.

Chocolate-Dipped Coconut Macaroons

14 oz sweetened coconut flakes

1 ½ C. granulated sugar

1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)

½ tps. almond extract (you can substitute vanilla but almond really makes these special)

½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)

1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees.  Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).

2. Chop coconut in food processor for 1 minute.  Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow.  Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer.  If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.

3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.

4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking.  Be careful not to overbake the macaroons or they will become dry when stored.  Cool macaroons completely on cookies sheets (removing them when warm will cause them to break).  Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.

5.  When macaroons are completely cool, carefully remove them from the sheets.  Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate.  It will likely require 1 minute in the microwave total.  Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate.  Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides.  Place dipped macaroon on waxed paper and allow chocolate to harden.  Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).

Rather than a making a dip, give this torta a try.  Similar to a savory cheesecake, the bright flavor of pesto and sundried tomoatoes are layered with creamy deliciousness.  This hearty spread will serve a large group and is a true crowd-pleaser.

It’s a bit time consuming to prepare and requires a fair amount of patience, but the end result is well worth it.  The torta can be prepared up to three days in advance and kept refrigerated.  It also freezes well and can be frozen for up to one month and defrosted in the refrigerator for 1 day before serving.  Be sure to make neat layers so each color is separate once inverted.

This recipe is adapted from a recipe originally found in Bon Appetit (August 1999).

Sundried Tomato & Pesto Torta

4 garlic cloves

1 1/2 cups (packed) fresh basil leaves

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

1 2/3 cups cream cheese, room temperature (about 21 ounces)

1 cup goat cheese, softened

1/4 cup freshly grated Parmesan cheese

1 1/3 cups oil-packed sundried tomatoes, drained

1/3 cup tomato paste

1/2 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs

Toasted pine nuts

Sourdough baguette slices, lightly toasted

To make pesto:  With the motor running, put garlic cloves through the feeding shoot of a food processor until garlic is minced.  Add basil, ¼ cup pine nuts, olive oil and lemon juice and process until well combined.  Add ¼ cup parmesan cheese and 1/3 cup cream cheese and pulse with basil mixture until mostly smooth and blended.  Transfer to a medium bowl.

To make sun-dried tomato pesto:  Puree tomatoes in food processor until smooth.  Add tomato paste and mix into tomato mixture.  Add 1/3 cup cream cheese and pulse with tomato until mostly smooth and blended.

To make goat cheese mixture:  Using electric mixer, beat 1 cups cream cheese, 1 cup goat cheese and softened butter in large bowl until fluffy.  Season with salt and pepper.

Spray 6-cup soufflé dish with nonstick spray.  Line with plastic wrap, extending plastic over sides.  Spread 3/4 cup goat cheese mixture into an even layer on the bottom of prepared dish.  Freeze for a few minutes to harden and help evenly spread next layer.  Top with half of tomato pesto, then 1/2 cup goat cheese mixture, then half of pesto mixture, using the back of a spoon to spread each layer and freezing for 2 minutes between each layer.  Repeat layering and freezing with 1/2 cup goat cheese mixture, remaining tomato pesto, 1/2 cup goat cheese mixture and remaining pesto.  Top with remaining goat cheese mixture.  Cover with plastic wrap and chill overnight.  (Can be made 3 days ahead and kept refrigerated, or frozen for up to 1 month and defrosted 1 day in advance.)

Invert torta onto platter by gently pulling edges of plastic wrap to lift torta out of prepared dish.  Peel off plastic and smooth any wrinkles with the edge of a knife run under hot water.  Top with sprigs of fresh basil and toasted pine nuts.  Serve with sourdough baguette slices.

Host a hip New Year’s Eve cocktail party with ideas from my monthly column on The Family Groove.

www.thefamilygroove.com/dec09_TheDinnerParty.htm

Mashed potatoes are made into cocktail party fare when served in a martini glass.  Set up a topping bar by setting out bowls of shredded cheddar cheese, crumbled bacon, sour cream, crispy onions and fresh chives.  Let guests top their taters with whatever they please.  Make sure you include spoons. 

On a practical note: Rinse the martini glasses shortly after the party is over to spare yourself the trouble of scraping dried potatoes off your glassware (trust me, it’s no party). 

Photo source:  http://loveandsplendor.wordpress.com/2007/10/25/danielle-paul-august-07/

Creamy brie, sweet onions and tart craisins combine to make an extraordinary quesadilla.  Think of these as a hip twist on traditional baked brie. Serve these quesadillas at a fall cocktail party, or as a Thanksgiving appetizer.  The onions can be prepared up to two days in advance; the quesadillas can be cooked several hours in advance, and warmed in a 250 degree oven before serving.

Brie, Caramelized Onion & Craisin Quesadillas

1 Tbs. butter

½ Tbs. extra virgin olive oil

1 medium onion, sliced

8 whole wheat flour tortillas, 8 inch

12oz brie cheese, cut into ¼” slices

1/3 C. craisins or dried cherries

1/3 C. cilantro, chopped

cilantro sprigs, for garnish (optional)

1.            Preheat oven to 250 degrees.  Line a sheet pan with tin foil and set aside.  Melt butter with olive oil over medium-high heat in a large non-stick skillet.  Add onions; cook until golden brown and soft, about 10 minutes.  Remove from heat, place onions in a medium bowl to cool.  Onions can be made up to two days in advance and kept in the refrigerator until ready to use.

2.            Wipe skillet clean and heat over medium-high heat.  Place 1 tortilla in the skillet, top with ¼ each of the brie, onions and craisins.  Sprinkle with chopped cilantro and top with another tortilla.  Cook until bottom tortilla is slightly brown and crisp; flip and cook other side.  Place cooked quesadilla on prepared sheet pan and keep warm in the oven.  Cook remaining 3 quesadillas, keeping each warm in the oven until finished cooking.  Cut each quesadilla into 6 wedges.  Serve immediately, garnished with sprigs of cilantro, or keep warm in oven until ready to serve.

Serves 12 as an appetizer (2 wedges per person)

I have upped the nutritional content by using barley instead of Arborio rice for this comforting risotto.  You won’t lose any of the creaminess and you’ll have a delicious whole grain recipe to add to your repertoire.

Although risotto should be served immediately, there are several components of the dish – such as frying the sage leaves, roasting the squash and chopping the onions - that can be prepared in advance so you don’t have to spend too long in the kitchen once your guests arrive. 

Serve this as a first course, as a side with roasted or grilled meat or on its own as a vegetarian entrée.

Butternut Squash Barley Risotto with Fried Sage Leaves

1.5-2lbs butternut squash, peeled, seeded and diced

1 Tbs. extra virgin olive oil (for roasting squash)

Kosher salt

Freshly ground black pepper

6 C. low sodium chicken broth

3 Tbs. unsalted butter, divided

1 medium onion or 4 shallots, chopped

½ C. dry white wine

1 ½ C. pearled barley

½ C. freshly grated Parmesan

A dash of grated nutmeg

16 sage leaves, washed and dried (garnish)

1.       Melt 2 Tbs. butter in a small sauté pan over medium-high heat.  Add the sage leaves to the pan and cook until slightly crisp.  Remove leaves with a slotted spoon or spatula and drain on a paper towel.   The sage leaves can be fried several hours in advance.

2.       Preheat oven to 400 degrees.  Toss diced squash with olive oil, salt and pepper and spread in a roasting or sheet pan.  Roast squash for 15 minutes, toss, and roast for another 10-15 minutes or until squash is tender and golden.  Squash can be roasted up to 2 days in advance.

3.       Heat broth in a small covered saucepan until simmering.  Cover and keep broth at a slight simmer over low heat. 

4.       Heat remaining 1 Tbs. butter in a Dutch oven or heavy pot over medium heat.  Once melted, add the onion (or shallots) and cook until soft and translucent, about 5-8 minutes.  Add the barley to the pot and coat the grains with the butter-onion mixture until slightly translucent (this will prevent the barley from absorbing the liquid too quickly and makes the risotto more tender).  Add the wine and cook until absorbed, about 2 minutes.  Add about ½ C. simmering broth to the barley and cook, stirring frequently, until the stock is absorbed.  Continue adding the broth, ½ C. at a time, and stir constantly.  Let each addition of broth be absorbed before adding the next.  Cook until the barley is creamy but still al dente, about 20 minutes total.  (You may have leftover broth.) 

5.       Remove risotto from heat and add the squash, Parmesan and a dash of fresh grated nutmeg.  Stir until well combined.  Add salt and pepper to taste.  Garnish each serving with 2 fried sage leaves and serve immediately.

Makes 8 servings as a side or first course (serves 4 as an entrée)

·        By using a good technique to make risotto you can achieve the creaminess without the addition of any cream.  If you feel that you risotto needs a little more creaminess add 1-2 Tbs. of butter at after you stir in the squash and parmesan.

·        If you don’t want to bother with peeling and dicing the squash you can simply split it in half lengthwise, seed it, and roast it (cut side down) on a sheet pan sprayed with non-stick spray.  Roast until tender, scoop out the flesh and add it at the end of the recipe when you would add the roasted cubes.

·        Some variations on this recipe:  You can add pancetta to the risotto (dice it and cook it with the onions before you add the barley); add chopped sage or ground cumin for even more flavor. 

·        Don’t plan on making any extra for leftovers – I have yet to find a technique that keeps the creaminess after reheating it.

Serve some shrimp “up” in a martini glass for a hip twist on the traditional shrimp cocktail.  It makes a great appetizer for New Year’s Eve, or any other time of year.

These Peppermint Bark Chocolate Chip Cookies are an annual favorite.  I came across this recipe on Heidi Swanson’s blog, 101cookbooks.com, several years ago and I have been making them for Christmas ever since.  They are a variation on the famous Neiman Marcus cookie recipe.  Heidi has changed her recipe but I am still using the original.  If you give her updated version a try let me know how they compare.  
 

These cookies are always gone by the end of a party – literally not one left after I serve them.  They taste like chocolate chip cookies with a minty finish.  They have been dubbed the “fresh breath” cookies by a few of my friends, which is an added bonus for when you are caught under the mistletoe. 
 

Peppermint Bark Chocolate Chip Cookies

1/2 C. (1 stick) unsalted butter, softened

1 C. light brown sugar

3 Tbs. granulated sugar

1 large egg

2 tsp. pure vanilla extract

1 3/4 C. all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt

12-14oz peppermint bark, chopped

1.       Preheat oven to 300 degrees.  Cream softened butter with the sugars using an electric mixer on medium speed until fluffy.  Scrape down sides as needed.  Beat in the egg and vanilla extract for another 30 seconds.

2.       In a medium mixing bowl, sift together the dry ingredients.  Add the dry ingredients to the butter mixture, beating at a low speed for about 15 seconds.  Stir in the chopped peppermint bark.

3.       Using a 1/2 ounce scoop or a 1 Tbs. measuring spoon coated with nonstick spray, drop cookie dough onto ungreased cookie sheet lined with parchment paper, about 2 inches apart (more if your cookies are larger).  Bake for about 8 minutes, until very slightly browned around the edges.  Bake for a few additional minutes if you prefer a crisper cookie (about 10 minutes).  Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.  Store in an air-tight container for up to 4 days.
 

Makes about 4 dozen mini cookies

• Heidi’s updated version of the recipe appears at: http://www.101cookbooks.com/archives/000015.html
• As Heidi notes, don’t substitute crushed candy canes for the peppermint bark.  The peppermint chunks need a little chocolate to float on, otherwise they leave little pock marks in the cookies.
• I make these into mini cookies so they are bit size, but they are equally great in a larger version.  Adjust the cooking time if you are making them larger; 20-25 minutes, depending on whether you like them chewy or crisp.  
• Peppermint bark can be pricey if you get it from Williams-Sonoma or a similar high-end store.  I have found it for less at Trader Joe’s, Century 21 and certain Duane Reade stores (i.e. Lincoln Center DR carries it downstairs by the Christmas goods).  Of course, you could always make your own, which will always be less expensive than buying it pre-made.

This seasonal salsa is interesting enough to serve at a holiday soiree.  Using pomegranate seeds  in place of tomatoes gives this salsa a hip twist.  Make the salsa at least a few hours in advance so the flavors have a chance to come together.  Serve this jewel tone salsa with red tortilla chips for added color.  Yellow or blue chips will taste great too.

Pomegranate Salsa
¼ cup 100% pomegranate juice (fresh or bottled)
2 large pomegranates
½-1 jalapeño pepper, seeded and chopped (depending on how much heat you like)
1 medium yellow bell pepper, chopped
4 Tbs. cilantro, chopped
½ Tbs. agave nectar or 1 Tbs. granulated sugar
1 Tbs. rice vinegar

1.       Fill a large stain-resistant bowl with water.  On a cutting board lined with paper towel or another stain-resistant surface, cut pomegranates in quarters and put them in the water.  With your hands submerged in the water, bend back the peel of one quarter of the pomegranate and carefully remove the seed sacs (called “arils”) from the white pith.  The pith will float to the top of the water and the seeds will sink.  Use your hand to skim the pith off the top of the water and throw it away.  Continue doing the same thing with each quarter until you have removed all of the seeds from the fruit.

2.        Combine remaining ingredients and seeds in a medium size bowl and gently mix until well combined.  Refrigerate the salsa for up to 2 days.

I have several cookie recipes in my holiday-recipe arsenal that never disappoint and Martha Stewart’s Molasses-Spice Cookies are near the top of the list.  They are moist and chewy and have tons of flavor.  I like to make them into mini cookies (makes 64 mini cookies) using a small spring loaded scoop. 

Click here for the recipe:  http://www.marthastewart.com/recipe/chewy-molasses-spice-cookies?autonomy_kw=molasses%20spice%20cookies&rsc=header_17

These cookies are a great make-ahead dessert.  They will keep for 2-4 days in a air-tight container (I add in a piece of bread to keep them chewy), and they freeze beautifully.  To freeze them, prepared the dough and roll the balls in sugar.  Line the balls in rows on a cookie sheet.  Cover well with plastic wrap and freeze.  Once frozen solid, transfer the balls to a freezer bag and label with the oven temperature and cooking time (I cook the mini cookies at 350 degrees for 8 minutes, if frozen).

 For a wintery twist on the cookie sandwich, use two cooled cookies to sandwich a scoop of pumpkin, ginger or vanilla ice cream.  Freeze the sandwiches until ready to serve (individually wrap them in plastic if you will be leaving them in the freezer for more than a few hours.

These little cookies would also make a great party favor or homemade gift.  Wrap several of them in a cello bag or glass jar and tie with a ribbon or string. 

*Picture above is of raw cookies before I put them in the freezer