Just when you thought the holidays were over, Hot & Spicy Food Day comes along on January 16th. Because apparently when it comes to food, there’s always something to celebrate.
I took these incredible wings to a paddle tennis party last Saturday night. Normally, I would test a recipe before serving it to a bunch of people I barely know, but I went out on a limb (I should have known it would be great – Michael Symon’s like, a total genius). Suffice it to say, the one problem I encountered was that I only made about 50 pieces and that wasn’t nearly enough.
Vermeer is a full-flavored cheese with a delicate and fruity taste and a great compromise to our New Year’s resolutions. Unlike other classic Goudas, Vermeer contains less fat and less salt, making it a delightful topping to any salad and a cheese board essential.
I almost feel guilty that I’ve never shared this recipe here before. Like I’ve been holding out on you or something, and it’s been giving me a bad case of food blogger guilt for the past two days. This is one of the best appetizer recipes in my entertaining arsenal (that sounds weird, like my arsenal is entertaining) — I meant to say, it’s one of the best recipes in my arsenal of entertaining favorites.
I was just outside hitting tennis balls to the DamDog, trying to exhaust her before the Great Blizzard of 2011 strikes later on this afternoon. As I lobbed ball after ball, I was going back in forth over what to make for this week’s Fan Mail. Caught between the snow-pocalypse and the Super Bowl, it was a trying decision. But by the time the big game is played on Sunday night, snowmageddon will be a happy memory, so football food won out.
To make up for that yummy but less-than-cost-conscious post I wrote for last week’s ad (tenderloin crostini if you didn’t catch it), I figured I owed you a recipe for something you could probably make from ingredients you already have in your fridge. And no, I’m not talking about scrambled eggs, grilled cheese or boloney on white, either. I’m talking about a recipe that will make you look like a 4-star, fancy pants gourmet chef – for pennies. Hard to fathom, I know. But it can be done! Let’s make gougeres!
Ooooooh, I’ve got one for you today. A pull-out-the-stops, knock-‘em-dead appetizer. Fancy enough for a fabulous soiree and hearty at the same time. An hors d’ oeuvre that will establish your street cred as a total rock star in the kitchen, and elicit marriage proposals from whomever you serve it to.
I’m kidding! It’s the Holidays, friends. Let’s none of us be out wrecking homes over a hunka’ beef tenderloin.
You read that right, it’s not a typo. Keep an open mind. Today’s recipe is outstandingly delicious and is absolutely, 100% worth your time to make and eat. I know this because I witnessed grown women fighting over a platter of these crostini at an ornament exchange last Thursday evening. It was ugly, I tell you! So was the battle over the ornament I brought, (pretty white ice skates from Sendik’s, of course), but that’s beside the point.
If I’ve never mentioned it here before, tight fitting jeans are an occupational hazzard of a food blogger. Would you believe I had my fingers crossed that I wouldn’t like this recipe? It’s true. I was hoping that it would be made, it would stink, and I would toss it in the garbage and chalk it up to a recipe testing fail (which sometimes happens, I just don’t share the bombs with you here). Now (as in right now, when I’m home all by my lonesome), the dip pictured above is hanging around on the kitchen counter, ten easy paces away, tempting me to have another teensy taste, just to make extra sure it’s ‘blogworthy’ (ie: fit to print).
I have to thank the sweet girls in the Mequon cheese department for introducing me to my latest bad habit: Cambozola cheese, my friends. A soft and creamy blue – if you’re a blue fan, you simply must try it! And what better time to give it a taste than during the month of September, when it’s being featured as the Cheese of the Month!? (read: it’s ON SALE!)
We’re nearly through the Holidays! Hooray for us, we’ve almost made it! The endless party conga is about to call it quits.
And I have to tell you, I’m so darned tired of cooking. Tired of cleaning the kitchen and loading / unloading the dishwasher too. At present, I’m staring at a dried up, once-gorgeous-but-now-bordering-on-pathetic tree that needs to be taken down ASAP.
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