Fig and Blue Cheese Savouries

Got this recipe from the Food52 blog.

I hate cheese, and especially hate blue cheese, but loved this recipe. The amount of blue cheese in the dough is just enough to add a strong flavor, but no one was sure what it was...just that they liked it.
Turns out my whole family hates blue cheese too, yet these things disappeared when I made them Christmas Eve.

Makes about 2 - 3 dozen

• 1 cup all-purpose flour
• 1/2 cup butter, room temperature
• 4 ounces blue cheese, crumbled
• Ground black pepper
• Fig preserves, about 3 Tablespoons

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
3. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.
4. Using the back or a round half-teaspoon measure or your knuckle, make an indention in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indention, using your finger to push the preserves as best as possible into the indentions.
5. Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
6. Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
7. You’ll find fig preserves at the grocery – it may be shelved with the “fancy” jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.

Winter Squash, Onion and Pine Nut Pizza

I got this recipe from the NYT Thanksgiving coverage this week -- really simple and really tasty!

Winter Squash, Onion and Pine Nut Pizza (Adapted from “Pizza: Grill It, Bake It, Love It!”)

This flavorful autumnal pie uses winter squash purée as the pizza topping; the purée is spread like a sauce on the crust. You can find puréed winter squash (sometimes labeled as “puréed acorn squash” or “puréed butternut squash”) in the freezer section of most markets — thaw according to the package instructions before using.

Yellow cornmeal to dust the pizza stone (or nonstick spray to grease the baking sheet)
1 pound fresh dough (from a pizza shop) or a frozen dough, thawed; or prebaked pizza crust
2 tablespoons olive oil
2 medium yellow onions, halved through the stem, then thinly sliced
3/4 cup frozen winter squash purée, thawed
2 teaspoons minced sage leaves or 1 teaspoon rubbed sage (I was out and so used other spices instead)
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper (I also added in more pepper, garlic salt, cumin, and red pepper flakes...the sauce should really just be seasoned to your taste!)

1 1/2 ounces Parmigiano-Reggiano or Grana Padano or pecorino or other hard cheese, finely grated
1-2 Tbsp pine nuts

1. Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.

2. Prepare the crust. If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter. Set it cornmeal side down on the peel.

To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.

3. Heat a large skillet over medium heat, then swirl in the oil. Add the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 20 to 25 minutes.

4. Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.

5. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie. Slide the pizza from the peel to the very hot stone, or place the pie on its tray or baking sheet with the pie either in the oven or on the section of the grill grate that’s not right over the heat source.

6. Bake or grill with the lid closed until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie. Slip the peel back under the pie to get it off the stone, or set the pie on its tray or baking sheet with its pie on a wire rack. Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.

Prosciutto-and-Basil-Wrapped Grilled Peaches

Yum, the title almost says it all! These were really delicious -- a great savory/sweet combo.
This recipe was inspired by a few different recipes, but ultimately heavily adapted from Bobby Flay's version. Another great easy and grill-able summer dish!

Ingredients:
* 3/4 cup balsamic vinegar
* 1 tablespoon honey
* Sea salt and freshly ground black pepper
* 2 peaches, halved and pitted
* Canola oil
* 8 thin slices proscuitto
* 8 basil leaves, cut into thin ribbons

Directions

Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper. Let cool slightly.

Brush the peach halves with oil and season with salt and pepper. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill, layer basil slices on top, then and drizzle lightly with some of the balsamic. Wrap each half with 2 slices of the prosciutto, adhere everything with a toothpick. Throw back onto the grill just until everything is warm. Drizzle with the rest of the balsamic before serving.

Serves 2/4 (makes 4 peach halves)

Grilled Bruschetta

A super-simple yet delicious summer recipe for the grill. Great for using up loads of greens and tomatoes from the garden!

4 thick (1 inch or more) slices of a hearty, crusty bread (I used rosemary loaf from SuperTarget's bakery)
1 med-large tomato, sliced
1/2 cup of fresh basil leaves, torn if leaves are large
1/2 cup baby spinach
olive oil
garlic
sea salt
fresh black pepper

Brush/spray olive oil on both sides of bread, sprinkle both sides with sea salt and pepper.
Layer spinach leaves and basil leaves on top of bread.
Lightly grill tomato slices until soft.
Layer tomato slices evenly on top of slices.
Sprinkle with garlic salt, more salt and pepper.
Place bread directly on grill, heat until greens wilt and bottom of bread is toasted.
Drizzle with a balsamic/honey reduction if desired.

Crab and Avocado Crostini

I made this recipe for a Happy Hour gathering we hosted at our house a few weeks ago. It is based on a Food Network recipe (by Brian Boitano...?!) but I tweaked it some. I thought it turned out pretty well and it got good reviews from guests.

Ingredients
1 loaf ficelle or thin French baguette
3 tablespoons olive oil, plus 1/4 cup
and/or
Those thick deep fried amazing tortilla chips from Whole Foods...

1 Meyer lemon, juiced (or a couple Tbsp of lemon juice work too)
Salt and fresh ground black pepper
1 yellow pepper, seeds removed and diced
1 avocado, halved, pitted and flesh diced
1 shallot, finely diced
1/4 - 1/2 cup red onion, finely diced
8 ounces lump crabmeat

Directions
Preheat the oven to 400 degrees F.
Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
[Or just use pre-made crostini or those delicious tortilla chips mentioned above...]

In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
Add the yellow pepper, the avocado, shallot, onion and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter

Chipotle Spinach and Artichoke Dip

I got this recipe from Coconut and Lime and made some adjustments to it to make it spicier and a little chunkier...it was indeed spicy but it turned out pretty well I think!
I also made this a little healthier by using low-fat (not fat-free) cream cheese, mayo, and sour cream. You really couldn't tell the difference at all, and the texture was still quite creamy.

Ingredients:
4 oz cream cheese, at room temperature
4 oz defrosted frozen artichoke hearts, chopped
3/4 cup (1 box) frozen chopped spinach, defrosted and drained
1/2 cup sour cream
1/4 cup mayonnaise
2 shallots, sliced (or 1.5 Tbsp dried minced onion)
3 chipotle chiles in adobo with 1 teaspoon of the adobe sauce
1 tablespoon key lime juice
1/2 teaspoon salt

In a food processor, blend together the cream cheese, sour cream, mayo, onions, lime juice, salt, chipotle, and adobo sauce until very smooth. Stir in spinach, artichokes until just combined. Serve chilled, with pretzel sticks, crackers, carrots, or bread wedges.