Entries from Baked Alaska tagged with 'Appetizers'

Fig and Fennel Caponata (well, sort of)

I don't seem to cook from recipes much anymore. I tend to just throw things together when I make our dinners, and yes, if we do have guests over, I follow recipes. But we haven't had anyone over for...

Taralli

A couple of years ago, I belonged to an inline cooking group called Sunday Slow Bakers. One of the projects we did was to make multiple recipes from "Dolce Italiano" by Gina De Palma. I love this cookbook. I've...

Tuna Tower

This week our ingredient is tuna. I was thinking about making tuna tacos like a get at a restaurant in Anchorage. I decided to make something very similar. I chose to make a tuna tower. This is a mixture...

Roasted Beet, Goat Cheese, and Walnut Tart

The ingredient this week is beets. I love beets. As a kid, I ate canned beets. I liked them, but as an adult when I discovered fresh, roasted beets, my love for them grew more. One of my favorite...

Sweet Potato Cakes with Duck and Red Wine Cherry Reduction

As I'm reading some of the entries to our Flavors blog, I'm realizing that you don't always know who the person who made the recipe is. So I'll probably begin starting my posts with some dorky sentence like "It's Cindy,...

Essentials of Classic Italian Cooking-Baked Stuffed Mushroom Caps

It's time for my third recipe in our challenge as we cook our way through Marcella Hazan's "Essentials of Classic Italian Cooking". And I'm enjoying every minute of it. I've made 2 cold appetizers so far, and now it's...

Essentials of Classic Italian Cooking-Poached Shrimp with Olive Oil and Lemon Juice

Today we have another appetizer that contains seafood-Shrimp! I love shrimp, and am always excited to try a new recipe that contains shrimp. If you've read my blog, you know that my husband and I shrimp out of Prince...

Essentials of Classic Italian Cooking-Marinated Carrot Sticks

It's time for my first recipe as I cook my way through "Essientials of Classic Italian Cooking". When I saw the first recipe I was to make in this challenge, I have to admit, I was a little disappointed. Marinated...

BAKED MEATBALLS FROM SYROS WITH WALNUTS, ALMONDS, AND PRUNES

(Sorry about the poor, unappetizing photo. No time to make "pretty" when I had to get it ready for guests.) As I mentioned in my last post, recipes I used for my Mezza table were from multiple regions. This...

FEBRUARY DARING COOKS - MEZZE

I haven't been participating in Daring Cooks recently, but decided this month to try to begin participating again. The 2010 February Daring Cooks challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make...

MAPLE-GLAZED PECANS

Today I'm finally able to start my holiday baking. We'll see how everything turns out-I pulled a muscle in my neck, and am on a nice strong muscle relaxant. I will have to be careful to not fall asleep...

SUNDAY SMALL BITES WEEK #11 - GINGER

I can't believe that we are already on Week 11 of Sunday Small Bites. Life just flies by a little too fast. This week, our ingredient was chosen by Palma. She chose ginger. I love ginger, but had trouble...

SUNDAY SMALL PLATES - WEEK 10 - MUSHROOMS

I've been a little busy around here, and haven't been cooking a lot. When I'm busy, I tend to make a big pot of soup that we eat all week. That's what's been happening this week. But I sure...

SUNDAY SMALL BITES - OLIVES

FIG, APRICOT, AND WALNUT TAPENADE This week's ingredient for our Sunday Small Plates was chosen by Jerry. I love olives, but my husband doesn't like them. This was a good week to have olives as the ingredient, because he...

SUNDAY SMALL BITES WEEK #8 - PUMPKIN

This week our Sunday Small Bites ingredient was chosen by Deborah. She chose pumpkin. I had to do a little searching to find an appetizer using pumpkin. I thought of making a soup, but wanted to try something different....

SUNDAY SMALL BITES - WEEK #7 - PECANS

I was out of town last week and didn't complete the Sunday Small Bites, so I'm catching up now. This week our ingredient was Pecans, which was chosen by Sheri. I had plans to make all kinds of elaborate...

SUNDAY SMALL BITES WEEK #6 - SMOKED SALMON

It's time for another Sunday Small Bites. The theme this week was chosen by Marcia. Marcia chose Smoked Salmon as our ingredient. She was on an Alaskan Cruise this summer, and had purchased some smoked salmon. She wanted some...

SEPTEMBER DARING BAKERS CHALLENGE - VOLS-AU-VENT

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie...

SUNDAY SMALL BITES WEEK #3 - SUNDRIED TOMATOES

TOMATO, PINE NUT & CHORIZO LOAF The theme for this week's Small Bites was Sun-Dried Tomatoes. Our theme this week was chosen by Amy. This was a fun choice. I looked through my cookbooks, trying to find something out...

SUNDAY SMALL BITES - WEEK 2 - CRAB

STEAMED CORN CUSTARDS WITH CRAB It's Week 2 of the Sunday Small Bites. This week's ingredient was chosen by VicoGirl. She chose crab. Yeah! I rarely eat crab. Even though much of it comes from Alaska, it is just as...

SUNDAY SMALL BITES WEEK 1 - INGREDIENT:SHRIMP

RECIPE: SHRIMP WITH OREGANO AND GARLIC It's the beginning of a new cooking group. Our group began long ago as the Sunday Slow Bakers, then changed to the Sunday Slow Scoopers, then became the Sunday Slow Soupers, then recently were...

CHINESE POTSTICKERS (A DARING COOKS CHALLENGE)

Those of you who read my blog know that I participate in Daring Bakers. A few months ago I also joined Daring Cooks. I was not able to participate in last months challenge. That was when I had my...

CROSTINI WITH HOME-MADE CHEVRE

This is one of the things I made using the fresh Chevre I made this week. Toast a nice chewy bread in the broiler until lightly brown (both sides). Remove from oven, and spread with Chevre. Drizzle with honey,...

WHAT TO EAT ON A HOT SUNNY DAY

Sunday was a beautiful day here in Eagle River. Sunny with not a cloud in the sky. On days like that, I get a craving for chips and salsa, and either a Mike's Hard Lemonaid or a margarita. For...

CLASSIC GOUGERES

Yesterday, you read about the Beef Bourguignon I made this past weekend. I decided to base the entire meal around a French theme. I hadn't decided what to make for appetizers, and as I was thinking about it, I...

MUHAMMARA - A WONDERFUL DIP TO TRY

When visiting Anaheim, CA a couple of months ago, I ate lunch at Uva Wine Bar in Downtown Disney. We had a variety of wonderful tapas, but one I just couldn't get out of my mind was a dip...

BRAISED ONION AND BRIE GALETTE

I was having friends over for dinner the Sunday after Christmas, and was cooking a beef tenderloin as the main course. I wanted to make a fairly simple dinner, and decided that instead of making appetizers first, then having...

PROVENCAL ONION TART (PISSALADIERE)

Provencal Onion Tart (unfortunately, not the best photo) I have always wanted to make an onion tart, but like many other things I've wanted to make, I've just never gotten around to it. Last week I my husband and...

ICEBOX CRACKERS - PARMESAN ROSEMARY AND BLUE CHEES-PECAN

For years now, I have seen the photos of the various savory ice box crackers in Martha Stewart's Hors d'oeuvres Handbook. But for some reason, I had never made them. When looking for a new appetizer to make for...

BUTTERMILK - PEPPERCORN DIP

For Thanksgiving Day, I wanted to begin with crudites and a dip. I found the recipe for this dip in the Martha Stewart's Hors D'oeuvres Handbook. It is a nice refreshing dip. It has a little tang from the...

ROSEMARY SPICE NUTS

Nuts are a great thing to have sitting out when guests come over. I love carmelized nuts, but they can be too sweet when serving before a meal. So here's the perfect recipe-a little sweetness from brown sugar, a...

DARING BAKERS SEPTEMBER CHALLENGE-LAVASH CRACKERS & TOPPINGS

As you might know by now, I belong to on online group called Daring Bakers. Each month we have a challenge posted, and are given the recipe and told what changes we are allowed to make. There are many...

SUNDAY SLOW BAKERS-TARALLI WITH RED PEPPER AND OREGANO

Okay, I'm amending my comments about the taralli. After reading several other SSB blogs, I have decided that my Taralli came out as they were supposed to, or at least close. I thought they would be dry and crunchy like...

SUNDAY SLOW BAKERS-TARALLI WITH RED PEPPER AND OREGANO

Only one week left of the Sunday Slow Bakers cooking from Gina DePalma's Dolce Italiano. This week was my choice, and I wanted to choose a savory item. Gina describes these crunchy, curly biscuits as the Italian version of...

PARMESAN BLACK-PEPPER BISCOTTI

We have family visiting for the next couple of weeks, and I wanted to have some type of savory on hand to enjoy with a glass of wine in the evenings. I wanted something that could be made ahead...

My favorites-Bread, Cheese, and Wine

Yesterday I worked out in the garden most of the day. I was tired and my back ached. I really didn't feel like cooking. Since my husband was out of town, I decided to have a light dinner of...