The biggest night in show business is Sunday. Are you ready? Have you seen all the movies and have your champagne chilling?
The Oscars are a big night at my house. We watch the red-carpet special on E that starts around 5 or 6pm, way before the show starts. The girls (the dogs) get all dressed up in their Oscar dresses. I love the fashion. In fact, we are planning a conference call between a couple of us to discuss fashion dos and don’ts.
This is an elegant and fast appetizer from Buzzfeed that is worthy of an Oscar party. Enjoy xoxox
Pear, Ricotta and Walnut Crostini
1 1/4 cup Ricotta cheese, honey, walnut pieces, pear slices and salt and pepper.
Divide the Ricotta cheese evenly on the toast. Add the rest of the ingredients and drizzle the honey. Sea salt works best.
These meatballs will absolutely show others who is The Boss! They may be kissing your ring like the Godfather before the night is over. Try this recipe for your next gathering for eccezionale polpette! xoxo
Michael Symon| Servings: 6 – 8 | easy | 1 to 2 hr
Fried Meatballs Stuffed with Mozzarella
1/3 cup olive oil
1 clove garlic (peeled, minced)
1 shallot (peeled, minced)
1 1/2 cups day-old wheat bread (diced, pullman loaf)
1/4 cup whole milk
1 1/2 pounds ground beef (80/20)
3/4 cup whole milk ricotta
1/4 cup fresh basil leaves (chopped)
1/4 cup parsley (chopped)
1/4 cup Parmigiano-Reggiano (grated, plus additional to garnish)
3/4 pound fresh mozzarella (cut into slightly smaller 1/2-inch cubes)
Kosher salt and freshly ground black pepper (to taste)
In a small saute pan, add 1 tablespoon of olive oil and heat over medium heat. Add the garlic and shallot and cook until translucent, about 2-3 minutes. Remove from the heat and allow to cool.
In a medium bowl add the bread and the milk and allow to soak.
In a large bowl add the beef, ricotta, basil, parsley, Parmigiano, egg, and cooled garlic and shallot mixture. Season with salt and pepper. Remove the bread from the milk and wring out the remaining liquid. Add the bread to the meat mixture and stir to combine.
Form the meat mixture into 1-inch balls, placing a piece of mozzarella inside each meatball. Continue forming meatballs and place on a baking sheet.
Heat the remaining olive oil until 1/4-inch up the sides of the saute pan over medium-high heat until shimmering. Add the meatballs and fry on all sides until golden brown and cooking through, about 5-6 minutes. Remove the meatballs to a paper towel-lined plate. Continue frying until all of the meatballs are cooked. Garnish with additional grated parmesan cheese and serve.
Tip: Assemble the meatballs ahead of time and store in the freezer for up to 1 month until ready to eat!
Nuts are great to serve at holiday gatherings. Serving these fancy nuts in a beautiful bowl can make your party go from ho hum to yum yum! And they are so easy, give them as gifts too! See the recipe from Real Simple below to get the party started. xoxo
1 hour (includes cooling)
3 cups (2 to 4 gifts)
By Dawn Perry December 2017
¼ cup fresh lime juice (from 2 limes) 2 tablespoons olive oil 2 teaspoons hot or sweet paprika 2 teaspoons kosher salt 3 cups (about 1 lb.) raw shelled pistachios
How to Make It
Preheat oven to 325°F. Whisk together lime juice, oil, paprika, and salt in a large bowl. Add pistachios and toss to coat. Transfer to a parchment-lined baking sheet and bake, stirring halfway through, until nuts are golden, 20 to 22 minutes. Let cool completely. Nuts will keep in an airtight container at room temperature for up to 1 week.
Are you looking for a new recipe to take to the office holiday party? Tried of the same old sausage balls or meatballs? The Chew had a great recipe today for a ham and cheese wreath that will certainly make you the most popular person in town! If you put this in the shape of a wreath you can put a little red bow at the top and you’ve got a perfect party platter. xoxo
Ham and Gruyere Pull Apart Wreath:
1 16- ounce bag store-bought pizza dough (room temperature)
1 cup black forest ham (minced)
1 cup gruyere (shredded)
4 ounces cream cheese (softened)
1/4 teaspoon nutmeg (freshly grated)
4 tablespoons unsalted butter (melted)
flaky sea salt (to taste)
2 tablespoons fresh parsley (finely chopped)
Dijon Honey Dipping Sauce:
1 cup Dijon mustard
2 tablespoons honey
1/4 cup sour cream
Preheat the oven to 375ºF. Spray a baking sheet with cooking spray and set aside. Allow pizza dough to sit out until dough comes to room temperature and has risen.On a lightly floured work surface, stretch the pizza dough into a 10×15-inch rectangle. Using a 3-inch cookie cutter, cut out 23 rounds of dough and set aside.
In a medium bowl, stir together the ham, gruyere, cream cheese and nutmeg. Scoop about 1 1/2 tablespoons of ham and cheese mixture onto the middle of each dough round. Enclose the filling by wrapping up the sides and rolling the dough into a ball. Once all the dough balls are filled, arrange into a wreath on the baking sheet. Create the outer ring by using 15 dough rolls, setting them close enough to each other to touch. Use the remaining 8 dough balls to create the inner ring of the wreath, ensuring that both the outer and inner ring touch. Brush the ring with 2 tablespoons of melted butter. Place in the oven and bake until golden brown, about 18-20 minutes.
Remove from the oven and brush with remaining butter. Sprinkle with desired amount of flaky sea salt. Sprinkle the parsley evenly on top of wreath.
In a small decorative bowl, stir together the Dijon, honey, and sour cream place the bowl in the middle of the wreath to serve.
Tip: Make it your own! Stuff these delectable dough balls with your favorite filling!
Christmas is a time to be festive and serve great food and cool cocktails. Throw the diets out the door and whip up some cocktails that Santa would serve! The Chew (Clinton Kelly my favorite!) served some great looking cherry margaritas today that I thought you would like. xoxo
2.5 ounces silver tequila
1.25 ounces orange liqueur
1 ounce fresh lime juice (plus extra for rim)
2 ounces tart cherry juice
2 tablespoons Kosher salt (for glass rim)
lime wedges (to garnish)
For the Cherry Margarita: Dip the rims of the glasses in lime juice and then dip in salt. Fill glasses with ice and set aside.
To a cocktail shaker filled with ice, add tequila, orange liqueur, lime juice, simple syrup, and cherry juice. Cover and shake until fully combined. Strain mixture evenly between prepared glasses. Garnish with lime wedge and serve.
Tip: For a tasty twist, try this margarita with pomegranate juice instead of tart cherry!