Ladies Night – Appetizer Style

Scott was in Vegas with his good friend John this weekend so Friday night I had some friends over wine and appetizers.
I was very impressed with everything I made.

On the menu:

Goat Cheese Terrine – with Pesto, Sundried tomatoes, topped with Balsamic. Recipe is from the White Water Cooks served with Rainforest Crisps.

Ad Hoc Fried Chicken. I bought a fried chicken kit from Williams Sonoma, it was created by Thomas Keller. The chicken was brined then dredged in butter milk then the flour mixture. They were fairly good but I was expecting a bit more for something produced by WS & TK. The chicken was great the next day with ranch and BBQ sauce.

Brioche and Guyrere grilled cheese. Inspiration from Sarah – recipe from Ad Hoc. So Simple and so good.

Caramelized Onion Tarts

Adelle brought Truffle goat cheese from Janice Beaton. OMG so good.

Goat Cheese Terrine

  • 8 oz (250 g) soft goat cheese
  • ¼ cup chopped oil packed sun-dried tomatoes, drained
  • ½ cup pesto, store bought or homemade
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped

Beat goat cheese until fluffy and smooth.
Spread half the cheese on serving plate/dish, cover with the SD tomatoes, pesto, parsley, and basil.
Spread the rest of the cheese on top.
Cover tightly with plastic wrap and press down gently to compress the layers a bit. Refrigerate until just before serving.
When you’re ready to serve, sprinkle with:

  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 2 tbsp balsamic crema or balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp pine nuts, toasted

Caramelized Onion Tarts

Caramelized Onion Tarts from the White water Cooks Cook book -this was amazing!!
The recipe actually called for gorgonzola and I’m not a blue cheese fan so I subbed in the cheddar.
It called for three cheeses – mozzarella, asiago and gorgonzola, I didn’t see the point to the mozza, so I skipped that and they were great.

This is a must repeat and it was easy. The onions were caramelized in to oven for two hours and the assembly is simple.

  • 4 medium white onions
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinigar
  • 1/cup brown sugar
  • 1 tsp salt
  • 1 head garlic
  • 1 (397 grams) package puff pastry, defrosted
  • 1 cup mozza
  • 1/2 cup asiago
  • 1 cup gorgonzola

Preheat oven to 325 degrees F

Combine onions, maple syrup, sugar, balsamic, salt,  and extra virgin olive oil.
Mix in large bowl.
Spread onions on a large shallow baking sheet.
Cover with foil and cook for two hours.
Meanwhile roast the garlic while cooking the onions. (Roast for about an hour)

Remove onions from the oven, take the foil off and let cool completely.
Mash roasted garlic in a bowl with a fork.
Roll each block of pastry into a 12×7 inch rectangle.
Cut each peice into 8 squares and place on two parchment lined baking sheets.
Spread each square of puff pastry with mashed garlic.
Put about two heeping tablespoons of onion on each peice, spread mozza adn asiago on top of onions and then sprinkle with gorgonzola.
Bake at 400 for about 25 mins of until puffed and golden brown.

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One Response to Ladies Night – Appetizer Style

  1. Jenny says:

    Love the pictures!!

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