Local Menu « The Hip Hostess

Sundried Tomato & Pesto Torta January 16, 2010

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.

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Fig & Goat Cheese Crostini September 12, 2009

Filed under: Appetizers, Local Menu, Mediterrannean, Recipes, Tapas, Vegetarian, party food — hiphostess @ 1:00 pm
Tags: appetizer recipe, cocktail party food, crostini recipe, fig and goat cheese appetizers, fig appetizer, fig appetizer recipe, fig crostini, fig jam, fig preserves, party food, rustic fig appetizer, sophisticated fig appetizer

Fig jam has somehow managed to fly under the radar on grocery store shelves. It’s available in most stores among the many common varieties, though likely placed above or below the more popular fruit flavors like strawberry and grape. This is a spread that is not to be missed. It’s a delicious fruit jam that has a sweet and complex flavor (think moderately sweet raisin with peach with vanilla).

Fig jam pairs nicely with both sweet and savory foods, and is especially tasty with any type of creamy or salty cheese. Use it on a roasted turkey and brie cheese sandwhich, pour it over cream cheese and serve with whole wheat crackers, or use it as a topping for a cheesecake.

Crostini provides a perfect vehicle for transporting fig jam and tangy goat cheese into one delectable bite. Serve the crostini as an appetizer for a casual dinner or a cocktail party, as the fig jam makes it both rustic and sophisticated all at once.

1 loaf baguette (white or whole wheat), sliced into ½ inch rounds

6oz goat cheese, softened

6oz jar of fig jam (or homemade)

extra virgin olive oil

2 garlic cloves, peeled

1. Preheat oven to 400 degrees. Slice baguette into rounds; place rounds in single layer on baking sheet. Drizzle or brush with olive oil. Baked on rack in middle of oven until golden brown and slightly crisp (about 8 minutes). Remove from oven and rub garlic clove on oiled side each round. Cool to room temperature. This step can be done up to a week in advance; store in n air-tight container.

2. Spread a thin layer of goat cheese on each piece of crostini using a small butter knife. Put a dallop of fig jam on top of goat cheese. Garnish platter with fresh figs sliced in half. Serve at room temperature.

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Host a Father’s Day “Cook-In” June 18, 2009

Don’t let the rain ruin your plans for a Father’s Day cookout. You can still throw your favorite father a BBQ in his honor - just shift gears from a cookout to a “cook-in.” Here’s a menu that you can make on the grill or in a grill pan.

Cookout or “Cook-In” Menu

Black bean and corn quesadillas

Chips and mango salsa

Coffee and chili rubbed steak

Chopped cucumber, red pepper and tomato salad

Chipotle mashed potatoes (add 2 Tbs. chipotle peppers canned in adobo sauce to your favorite type of mashed potatoes)

Grilled Asparagus

Espresso chocolate chunk cookies

Fruit kabobs (thread chunks of fresh fruit on bamboo skewers and drizzle with honey and fresh lime juice)

Vodka spiked lemonade or peach iced tea sweetened with agave nectar

Assorted ice-cold beer

http://hiphostess.wordpress.com/2008/05/26/coffee-chili-steak-rub/

http://hiphostess.wordpress.com/2008/06/03/espresso-chocolate-chunk-cookies/

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Spring Quinoa Salad With Asparagus and Feta May 26, 2009

I always enjoy the first asparagus of the season simply steamed or sauteed. In the following weeks I find more interesting uses for my favorite spring vegetable, like this Asparagus and Feta Quinoa Salad. If you can find them, use pencil thin stalks in this recipe.

This salad goes well with grilled meat, poultry and fish. It’s a great side dish for a cookout or BBQ since it can be prepared in advance and served at room temperature. Make this salad up to two days in advance and add additional olive oil, vinegar and/or lemon juice if the the quinoa seems dry (it will absorb some of the liquid if prepared in advance).

Spring Quinoa Salad With Asparagus and Feta

1 ½ C. chicken or vegetable stock (low sodium)

1 C. quinoa

Juice from ½ large lemon (about 1 ½ Tbs.)

1 Tbs. extra virgin olive oil

2 Tbs. sherry vinegar or red wine vinegar

1 large garlic clove, minced

1 bunch pencil thin asparagus, trimmed and cut into 1” pieces

15 grape tomatoes, halved lengthwise

4oz feta or goat cheese, crumbled

Salt and pepper to taste

1. Bring stock to a boil in a medium saucepan over medium-high heat. While waiting for the stock to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain. Once stock is boiling, add quinoa and return to a boil. Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 minutes. Remove from heat, uncover, fluff with a fork. Cool at room temperature.

2. While quinoa is cooking, steam asparagus. Fill a small pot with 1” water. Bring to a boil over high heat. Place asparagus in the boiling water or in a steamer basket fitted inside the pot. Cover with a lid and steam for 2-3 minutes, or until asparagus is fork tender but still slightly crisp. Fill a small bowl with ice and cold water and plunge asparagus into the cold water to stop the cooking process and keep the asparagus from over-cooking.

3. In a medium bowl combine lemon, olive oil, vinegar, garlic, salt and pepper. Whisk until well combined. Add cooled quinoa, steamed asparagus and tomatoes and stir gently with a fork to keep quinoa fluffy. Add feta and continue until well combined. Serve at room temperature or slightly chilled.

Serves 6 as a side

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Memorial Day Dessert – Blueberry Rhubarb Crisp with Pistachio Oat Crumble May 23, 2009

A friend of mine picks his own veggies at a nearby farm and brought me some of the farm’s first-picked rhubarb of the season. If you have never tried rhubarb you are in for a treat! It’s deliciously tart and pairs beautifully with sweet ingredients like sugar, berries and red wine. Rhubarb looks like large stalks of celery and ranges in color from green with a hint of pink to deep purple-red (though I have never detected a different in taste between the lighter and darker stalks). When buying rhubarb, pick stalks that look sturdy and crispy with fresh looking ends.

If you are new to the world of rhubarb this is a great introductory recipe for you to try; rhubarb is paired with several sweet ingredients that mellow the rhubarb’s tart flavor. This recipe is a variation of a recipe I found on Epicurious.

This is a great dessert for a Memorial Day cookout or any spring dinner. It’s definitely a crowd-pleaser so double the recipe if you have more than 6 guests. Happy baking!

Blueberry Rhubarb Crisp with Pistachio-Oat Crumble

1/3 C. natural cane sugar
2 Tbs. minute tapioca
2 ½ – 3 ½ C. rhubarb (1-1.5 lbs), trimmed and cut into ½” pieces
3 C. fresh or frozen blueberries

½ C. shelled raw pistachios, finely chopped
½ C. all purpose flour or gluten-free flour
½ C. old fashion oats, roughly chopped in a mini food processor
½ C. natural cane sugar
¼ C. brown sugar, packed
6 Tbs. cold unsalted butter

Fresh whipped cream or vanilla bean ice cream (optional)

1. Move oven rack to upper third of oven and preheat oven to 375 degrees. Prepare 2 quart baking dish by coating bottom and sides with non-stick spray or softened butter. In a medium bowl, stir together sugar and tapioca. Add in rhubarb and blueberries and toss to coat. Spread mixture in the bottom of prepared baking dish.

2. In a medium bowl, combine flour, oats and sugars and whisk until well combined. Cut butter into ½” pieces and blend butter with oat mixture by using your fingers to combine and crumble, until the mixture resembles a coarse meal. Add pistachios to oat mixture and stir until well combined.

3. Take a small handful of topping and squeeze it into a compact chunk and crumble it over blueberry filling. Continue with remaining topping and crumble evenly over the filling until all of the crumble is used up.

4. Bake in upper third of oven for about 45 minutes, or until the filling is bubbling and the topping is golden crisp. Serve immediately or at room temperature, topped with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream.

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Mother Nature Inspired Mother’s Day Menu May 9, 2009

Still looking for ideas for a Mother’s Day fete? Throw a “mother nature” inspired dinner party by using spring’s bounty as the basis for your menu. Hit your local farmer’s market or look for locally grown produce at your regular grocery store. All of these recipes can be made year-round, but using seasonal/ local ingredients will up the “wow” factor in the flavor department.

This menu is fairly simple, even for a novice host/ hostess. Several components of this menu can be made in advance to streamline your cooking schedule and minimize your cooking time during the party. Make the spiced nuts up to 2 weeks in advance; the dip, oven dried tomatoes and biscuits for the cobbler can be made up to 2 days in advance; the wheatberry salad can be made 2 days before the party (wait to toss the greens with the dressing until you are ready to serve), and the popover batter and basil pea puree can be made up to 8 hours in advance. Set our your crudites, dip and nuts while you sear the scallops, heat the pea puree and bake the popovers. Put your cobbler in the oven when you sit down for dinner and it will be bubbly and perfect by the time you are ready for dessert.

Mother Nature’s Spring Menu

Crudités (blanched asparagus, carrots, radishes, cucumbers, etc.) with Creamy Dill Dip
Maple Spiced Nuts
Wheatberry Salad with Arugula, Goat Cheese and Green Olives
Seared Scallops over Basil Pea Puree with Oven Dried Tomatoes
Herb Popovers
Mango Rhubarb Cobbler

Tips:

Look for some interesting vegetable varieties, such as candy stripe radishes and purple carrots to serve with your dip
Unless you love shelling fresh peas, using frozen peas for the basil-pea puree is perfectly fine (the peas are flash frozen and, unlike other frozen vegetables, the flavor is not compromised by the freezing process)
If you don’t have time to make the Maple Spiced Nuts buy some nice flavored nuts and set those out instead
Substitute good quality bread for the herb popovers if you aren’t up for baking
If you don’t have time to make the cobbler, buy or bake vanilla cupcakes, top with vanilla frosting and garnish with organic edible flowers for a simply beautiful spring dessert

http://hiphostess.wordpress.com/2008/03/06/go-nuts-for-maple-spiced-nuts/

http://hiphostess.wordpress.com/2008/04/20/wheat-berry-salad/

http://hiphostess.wordpress.com/2009/04/30/seared-scallops-over-basil-pea-puree/

http://hiphostess.wordpress.com/2008/06/24/mango-rhubarb-cobbler/

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Hip Tip – Party-Worthy Pickles September 30, 2008

I am always on the look out for interesting but simple additions to add to a hors d’oeurve or cocktail party spread. Pickled veggies by rick’s picks fit the bill. Rick uses local cucumbers to make varying types of pickles and other local produce - such as asparagus, okra, beets and green beans - to make unusual but delicious pickled treats. The Windy City Wasabeans (green beans in a soy-wasabi brine) are my personal favorite, but they are all worth trying. All of rick’s picks are super flavorful, easy to eat and make a great addition to a veggie, cheese, cured meat or mezze platter. They are sophisticated enough to serve at a more formal party, just use a crystal dish with mini silver tongs as your serving piece.

You can sample rick’s picks at the NYC Green Market in Union Square on Wednesdays.
Order rick’s picks online at http://rickspicksnyc.com/order.php ($10.99 per 15oz jar)

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Fiesta Menu August 8, 2008

Filed under: Cinco de Mayo, Dinner, Fiesta, Local Menu, Summer, Theme Parties, menus — hiphostess @ 10:00 am
Tags: chips and salsa, corona, fiesta menu, guacamole, key lime pie, margaritas, mexican chocolate, mexican dips, mexican food, mexican menu, mexican party, mexican recipes, salsa, salsa fresca, south american party food, south-of-the-border party, tequila

A fiesta makes for a great summer theme party. A south-of-the border menu lends itself to some simple, no-cook recipes and delicious frozen drinks. I used the menu below for a summer fiesta theme party I threw on my roof-top. The menu was based on fresh, local ingredients that are at their prime this time of year. Check back over the next few days for posts with recipes and pictures.

Fiesta Menu

Appetizers

Warm Peach Salsa & Goat Cheese Dip with Cumin Dusted Pita Chips

Texas Caviar (Bean) Dip with Fresh Sliced Vegetables

Tortilla Chips with Salsa Fresca, Chipotle Salsa & Avocado Dip

Sweet Potato Fries with Avocado Dipping Sauce

Main Event

Black Bean Enchiladas

Organic Beef Taco Bar (warm corn tortillas, beef taco filling, shredded chipotle cheddar cheese, sour cream, salsa fresca & guacamole)

Chipotle-Citrus Slaw

Dessert

Margarita Key Lime Pie with Toasted Almond & Graham Cracker Crust

Mellon Ball Fruit Salad with Honey-Lime Dressing

Mexican Chocolate Brownies

Drinks

Mexican Beer (Corona, Negra Modelo)

Frozen New Jersey Peach Margaritas

Favors

Sweet and Spicy Toasted Pepitas

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Mango Rhubarb Cobbler June 24, 2008

Filed under: Backyard BBQ, Dessert, Local Menu, Memorial Day, Recipes, Seasonal, Spring, Vegetarian — hiphostess @ 8:00 am
Tags: BBQ dessert recipe, cobbler, cobbler recipe, fruit cobbler, fruit dessert, mango, mango dessert recipe, mango recipe, rhubarb, rhubarb dessert recipe, summer dessert

Rhubarb and mangos are both at their peak, so I combined them to make this sweet and tart cobbler. Serve it for dessert at a backyard BBQ. It’s easy to transport if you make the biscuits ahead of time, prep the fruit, and bake it at your destination while dinner is cooking.

The recipe for the biscuit topping is inspired by Mesa Grill’s signature Blueberry Cobbler (recipe by Bobby Flay).

Mango Rhubarb Cobbler

2 C. all-purpose flour
3 Tbs. sugar

1 Tbs. baking powder

1 tsp. salt

1 stick unsalted butter (cold), cut into small pieces

¾ C. light cream, plus 2 Tbs. to brush on top

1 large egg

2 Tbs. sugar in the raw (or 1 Tbs. sugar), reserved

6 large stalks of Rhubarb

2 large Haitian mangos (or 3 small Mexican mangos), peeled and diced

¼ C. sugar

Juice of 1 lemon

2 Tbs. tapioca (powder), optional

1. Preheat oven to 350 degrees. In a large bowl, sift together first 4 ingredients (flour through salt). Add the butter to the flour mixture using your hands or a pastry cutter until crumbly. Combine the cream and egg in a small bowl and whisk. Add the cream to the flour mixture and fold just until combined (do not over mix).

2. Lightly flour counter or marble slab, place dough on counter and pat dough until it is about ½” thick. Using a biscuit cutter or the mouth of a glass, cut dough into 10 circles. Place biscuits on a nonstick cookie sheet. Brush biscuits with remaining cream, sprinkle with sugar in the raw, and bake until slightly golden brown but slightly undercooked, about 10-15 minutes.

3. To make the cobbler, preheat oven to 375 degrees. Place fruit in the bottom of a large casserole dish or Dutch oven. Mix in sugar and tapioca (if using). Top with biscuits, spread evenly over the tops of the fruit. Bake for approximately 25-30 minutes, until the fruit is soft but not mushy when tested with a fork. Let the cobbler cool for 20-30 minutes before serving. Serve a scoop of the filling topped with a biscuit in a bowl, and top with whipped cream or vanilla ice cream.

Check out the Farmer’s Market Fare for other seasonal recipes and more: http://eatdrinkbetter.com/2008/07/01/farmers-market-fare-11/

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Farmer’s Market Spring Dinner Menu May 16, 2008

Filed under: Dinner, Eco Friendly, Local Menu, Seasonal, Spring, menus — hiphostess @ 9:12 am
Tags: asparagus, dinner menu, farmer's market finds, farmer's market menu, ramps, rhubarb, seasonal spring dinner menu, spring dinner menu, spring produce, spring recipes, steak dinner, what's in season

After a stop at my local farmer’s market I was inspired to make the following menu for a dinner in honor of my mother-in-law.

Asparagus and rhubarb are at their best time time of year, as are ramps.

As rhubarb cooks, its juices act as a natural thickener, making it an amazing sauce for ice cream or cake. Rhubarb’s tart, vibrant flavor is amazing when sweetened with a little sugar.
Ramps are young, wild leeks with tender leaves that have a mild garlicy flavor. They are wonderful sauteed in a little olive oil.
Remember to bring a cooler or insulated cold bag with you if you are going to puchase your meat and/or cheese at the market.

Don’t forget to buy flowers while you’re at your local farmer’s market. I had been looking for lily of the valley all week (they are my mother-in-law’s favorite) and although May is one of the few months they are in season, I was quoted $50 for one small bunch. I was able to get 4 bunches for $12 when I was at the market!

Seasonal Spring Dinner Menu

Appetizers

Local cured meats
Olives in Dijon mustard
Assorted local cheese and crackers

Main Event

Local flat iron steaks with red wine, shallot and thyme sauce
Asparagus with sautéed ramps (wild leeks), lemon and thyme
Roasted red mountain (pink flesh) potatoes

Dessert

Sweet corn cake with pinot noir rhubarb compote and vanilla ice cream

Check out the following site for more farmer’s market tips, ideas, recipes and stories: http://eatdrinkbetter.com/2008/04/28/farmers-market-fare-3-2/

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The Hip Hostess

Menus, tips and ideas for hosting with style!

Sundried Tomato & Pesto Torta January 16, 2010

Fig & Goat Cheese Crostini September 12, 2009

Host a Father’s Day “Cook-In” June 18, 2009

Spring Quinoa Salad With Asparagus and Feta May 26, 2009

Memorial Day Dessert – Blueberry Rhubarb Crisp with Pistachio Oat Crumble May 23, 2009

Mother Nature Inspired Mother’s Day Menu May 9, 2009

Hip Tip – Party-Worthy Pickles September 30, 2008

Fiesta Menu August 8, 2008

Mango Rhubarb Cobbler June 24, 2008

Farmer’s Market Spring Dinner Menu May 16, 2008

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