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Baked Salami with Whipped Ricotta
Whether served with the antipasto course or in a sandwich, salami steals the show with a rich flavor that comes from garlic, wine, and spices. On the other end of the spectrum is ricotta, the creamy, mild cheese that plays well with others, finding its way into dips, pasta dishes, and even pancakes. Since I love both, I enjoy making this recipe as a way to highlight the contrasts of two Italian favorites. When baked, the flavor of salami becomes even more robust. Hardening as it cools, it forms the perfect shell for whipped ricotta and a topping of freshly cracked black pepper. Lightly flavored even with the addition of…
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Stovetop Spinach Dip
Sauteed spinach can be an incredibly flavorful side dish. When combined with mascarpone, Parmesan, and lots of great seasoning, it transforms into an indulgent dip. As opposed to a light bite that you can pop into your mouth right before the main course, this recipe is perfect for those times when a roast is slowly baking in the oven. As creamy and delicious as a baked version, it won’t take valuable oven space away from your main meal. Another advantage of a stovetop dip is that you easily can cook it until it reaches your desired level of thickness. Keep a close watch on the pan, and remember all that…
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Cornmeal Scones with Red Cheddar and Apricot
With a sweeter flavor than other varieties, red cheddar always strikes me as the ideal cheese for breakfast. A perfect complement to fruit, it calls to mind my father’s predilection for topping apple pie with a slice of cheddar. Why opt for sweet or savory when you can have both?
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Marinated Feta with Pink Peppercorn and Fennel Seed
One of my favorite cocktails combines champagne with pink peppercorn and a few delicious herbal ingredients. With these bright, fresh flavors in mind, I created a marinated feta that is perfect for snacking, topping salads, or accompanying a charcuterie board. The reddish pink berries and sprigs of bright green oregano – reminiscent of holly and winterberry – also make this a great appetizer for Christmas parties and winter celebrations.
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Raspberry Goat Cheese Tart
At a bakery I rarely can resist the raspberry filling and nutty crust of a linzer torte or the cookies inspired by this classic Austrian dessert. I use the term “dessert” loosely, of course, since linzer tortes are perfect for breakfast. Consider them an elevated jam on toast. With my predilection for dessert as breakfast, I used classic linzer torte flavors to create a cheesecake style tart that is perfect for any time of day. The vanilla bean flecked filling and almond crust are topped with lightly sweetened, macerated raspberries. Serve this tart after lunch or dinner, with afternoon coffee or tea, or join me in having a slice in…
