Recipes

Pimento Cheese Stuffed Okra

Stuffed Angel Biscuits

Olives a l’Orange

Canapés

Herb Crostini

Pastry Twists 

Baked Brie with Ginger-Pear Chutney 

Savory Sausage Pillows 

Green Tea Mousse Tartlettes

Holiday Spiced Pecans

Tangerine Passion Cocktail with Cranberry Swizzle Stick

Pimento Cheese Stuffed Okra

This tasty spread can be spooned into pickled okra, seeded cherry tomatoes and pea pods or decoratively piped with a pastry bag and open star tube onto cucumber slices, bite-size cakes of grits or polenta, crackers or toast cutouts.

8 ounces extra-sharp cheddar cheese, room temperature
2 ounces cream cheese, room temperature
1/2 cup quality light mayonnaise
1/4 cup finely minced roasted red bell pepper
1 tablespoon finely minced onion
1 finely minced garlic clove
3 or 4 dashes Tabasco sauce
well-drained pickled okra, as desired

Shred cheese on the fine side of a metal box grater then add to a large bowl with cream cheese and mayonnaise. With a large spoon, mash mixture until smooth. Mix in red bell pepper, onion, garlic and hot sauce. Slice each okra pod down the middle along one side without cutting all the way through. Pull each pod open slightly and pipe pimento cheese inside.

Stuffed Angel Biscuits

Slice and spread these heavenly soft rolls with a zippy mustard or horseradish sauce, then stuff with sliced baked ham or roast turkey or rare roast beef. Tuck in some green leaf lettuce. The soft, moist dough can be refridgerated up to two days. Store in large sprayed zip-top plastic bags. Punch dough down daily. Remove from refrigerator for first rise; continue as directed.

1/4 cup warm water
1 1/4-ounce package active dry yeast
1 tablespoon sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut in pieces
2 tablespoons vegetable shortening
1 cup plus 4 tablespoons buttermilk, divided

In a small bowl, combine water, yeast and sugar. Let stand 5 minutes until foamy. Combine flour, baking soda, baking powder and salt in a large bowl; whisk 30 seconds to combine. Cut butter and shortening into flour mixture, forming coarse crumbs. Stir in 1 cup plus 2 tablespoons buttermilk and foamy yeast mixture to form dough. If dry, add remaining buttermilk. Turn out dough on a lightly floured surface; knead 1 minute until smooth and elastic. Put into a large greased bowl, coating on all sides. Cover and let rise until doubled, about 1 hour. Punch down then let stand 10 minutes. Preheat oven to 400 degrees. Roll out dough on a lightly floured surface and cut two-inch biscuits, 3/4- to 1-inch thick. Reroll scraps once. Place 1 inch apart on an ungreased baking sheet; let rise 30 minutes. Bake 15 to 18 minutes until golden brown. Serve warm. Rewarm if made ahead.

Olives a l’Orange

Prepare zesty olives ahead of time for the best flavor. For a special taste treat (if there is time), wrap each marinated olive in a thin strip of prosciutto. Arrange on a platter and garnish with fresh basil or arugula chiffonade. The black olives can also be stuffed ahead with small slivers of Parmigiano Reggiano.

1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 large garlic cloves, crushed
freshly grated zest of 1 navel orange
2 to 3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon crushed red pepper flakes
1 6-ounce can pitted large California ripe black olives, drained
1 8-ounce jar pitted large or jumbo green olives stuffed with almond slivers or pimento, drained

In a large bowl, whisk together all the marinade ingredients through the red pepper flakes; add drained olives. Pour into a large canning jar with a tight fitting lid. Chill several hours or up to two days, turning the jar several time to evenly marinate. Remove olives with a slotted spoon and place in a serving dish.

Canapés

The canapé is a type of hors d’oeuvre that is eaten in one or two bites. It’s convenient to eat while circulating the room. Canapé bases are usually toasted bread cutouts in various shapes: rounds, strips, stars, squares or triangles. Brush cutouts lightly with olive oil before toasting. Embellish with a favorite toppings. Prepare all the canapé components in advance for quick assembly just before the party.

Here are a few canapé ideas to get you started. Use toast cutouts as the base unless noted otherwise:

quince paste with sharp white cheddar

pimento cheese with a roasted pecan half

goat cheese with onion jam

shrimp or lobster salad

blue cheese and fig spread

compound butter, steak tartare, chives

fig jam and cheddar cube on melba toast

smoked salmon and dill crème fraiche on rye toast

guacamole and shrimp on a tortilla chip

hummus and red bell pepper relish on  pita crisps

sushi on cucumber slice

Herb Crostini

In the photo, Italian crostini toasts are shown with thin-sliced salami loosely arranged into a rosette with a side of grainy mustard. Consider, instead, a cooked chopped artichoke heart spread with mayonnaise, lemon juice, minced garlic and fresh basil.

Crostini are toasted pieces of bread that are a bit larger and more rustic than cocktail canapés. Slice day-old crusty French or Italian bread on a slight diagonal. Brush tops lightly with olive oil; sprinkle with herbs and seasoning salt. Bake in a 300-degree oven until golden, crisp and dry.

Pastry Twists 

Frozen, ready-to-roll puff pastry sheets can be used to make savory pastry twists up to three days ahead. To make, preheat oven to 350 degrees. Put a thawed sheet of cold puff pastry on a lightly floured work surface. Roll out to a 10-inch by 12-inch shape then cut in half forming two 5-inch by 12-inch rectangles. Brush lightly with beaten egg and sprinkle with hard grating cheese and paprika or cayenne. Or use sesame seeds, poppy seeds or dried herbs. Cut each piece crosswise into 24 strips. Hold both ends of each strip and twist twice in opposite directions. Arrange on a heavy-duty baking sheet and bake 10 minutes or until golden brown and puffed. If baked a day ahead, crisp twists in a 350-degree oven 5 minutes before serving. For a variation, wrap each twist in a strip of prosciutto shortly before serving.

Baked Brie with Ginger-Pear Chutney 

Rich, creamy baked Brie topped with chutney is a party favorite. The rind protects the integrity of the shape while the center becomes soft and melty. To serve 10 to 12, increase the Brie size to 13.2 ounces and double the chutney.

1/2 heaping cup Ginger-Pear Chutney, at room temperature (recipe below)
1 8-ounce Brie wheel, thin top rind sliced off with a long serrated knife, at room temperature|
2 to 3 tablespoons chopped, toasted pecans
assorted crackers, Herb Toasts or crisp apple wedges
Preheat oven to 350 degrees. Lightly spray an attractive ovenproof serving dish. Add cheese; spoon chutney on top. Bake 8 to 10 minutes until hot. Accompany with crackers. Serves 5 to 6.

Ginger-Pear Chutney

Make chutney several days ahead. Its chunky texture and spicy flavor complement a variety of cheeses and meats. Stir in 1 to 2 tablespoons Grand Marnier or fine brandy to boost flavor.

4 pounds peeled, chopped firm pears
2 cups granulated sugar
1 cup light brown sugar
1 1/2-inch piece peeled fresh ginger, cut in paper-thin slices, then cut in fine threads
2 tablespoons fresh lemon juice
pinch salt
3/4 cup golden raisins or dried cranberries
pinch of cayenne, or to taste

Put all ingredients in a large, non-aluminum saucepan; let stand one hour. Bring to a boil on medium high heat, stirring constantly, then reduce to the lowest heat and simmer 30 minutes, stirring often, or until mixture thickens. Remove from heat and stir in liqueur, if used. Chutney thickens as it cools. Refrigerate in a clean covered jar up to one month.

Savory Sausage Pillows 

Crisp and delicious, the savory pillows can be filled and frozen two weeks ahead; increase baking time about five minutes. As you make the pillows, keep unfilled paper-thin fillo sheets covered with plastic wrap and a damp towel to prevent drying.

1 pound roll Jimmy Dean Italian-flavored or spicy hot sausage
1 medium chopped sweet onion
1 minced garlic clove
1 15-ounce container ricotta cheese, drained slightly, if watery
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 cup fresh-grated Parmigiano or Asiago (or a blend)
1 roasted, peeled, chopped red bell pepper
1/2 cup pitted olives, chopped
1 to 2 tablespoons rinsed chopped capers
1 large egg
3 tablespoons chopped fresh basil
1 teaspoon dried oregano
sea salt and black pepper, to taste
1 pound box fillo sheets (two 8-ounce rolls, each with 20 9-inch by 14-inch sheets), thawed
vegetable cooking spray, as needed
unsalted melted butter, as needed

Preheat oven to 375 degrees. Cook sausage, onion and garlic in large skillet over medium-high heat until crumbly and done, stirring often. Drain off any fat; cool. In a large bowl, blend ricotta, spinach and Parmigiano, then mix in cooled sausage mixture, red pepper, olives, capers, egg, herbs and seasoning. Unroll fillo; place one sheet on work surface with a short side nearest you. Coat lightly with cooking spray; top with a second sheet. Cut lengthwise into two equal strips. To form two stuffed pillows, place 1 to 2 tablespoons filling about one inch from the top of each strip. Fold a corner of each strip over the filling to form a triangle. Continue folding strips like a flag to enclose filling in triangle shapes. Place triangular pillows, seam-side down, on a baking sheet; brush with butter. Shape remaining fillo sheets. Bake 20 minutes or until crisp and golden brown. Makes about 40 pillows.

Green Tea Mousse Tartlettes

This delicate mousse is made with powdered green tea, used in the Japanese tea ceremony. Spoon the mousse into readymade or homemade meringue shells, or chill and pipe onto flat round butter cookies or in tart shells. Decorate each one with a half-moon slice of kiwi. Store the special tea, available online, in the freezer to preserve its freshness.

1/2 cup sugar
1/4 cup water
2 teaspoons fresh lemon juice
pinch sea salt
1 teaspoon matcha (powdered green tea)
1/2 cup mascarpone
1 3-ounce package cream cheese, softened
3/4 cup heavy cream, whipped

Make green tea syrup by combining sugar and water in a small saucepan; bring to a boil. Reduce heat and cook 1 minute to dissolve sugar. Cool slightly. Pour 1/4 cup of the syrup into a small bowl. Whisk in lemon juice, salt and green tea until blended; set aside.

With a large spoon blend mascarpone and cream cheese in a medium bowl until smooth. Blend in green tea syrup, 1 tablespoon at a time. Beat heavy cream until soft peaks form then fold into green tea base. For sweeter mousse, fold in 1 to 2 more tablespoons syrup. Pipe or spoon mousse into petite homemade or store bought meringue shells or in small cocktail dishes and serve with spoons. Decorate tartlettes with a fresh cranberry half or pomegranate seed paired with a candied or fresh mint leaf.

Spiced Holiday Pecans

South Carolinians have a soft spot for pecans, which grow abundantly in the state. When the hot pecans are pulled from the oven, try stirring in some dried fruit pieces. Or when they cool, mix in one tin of chocolate-coated macadamia nuts.

1 large egg white
3 cups pecans, walnuts, cashews or a blend
3 tablespoons sugar
2 to 3 teaspoons curry powder, to taste
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon cayenne, if desired
1/2 teaspoon sea salt
1/4 teaspoon white pepper

Preheat oven to 250 degrees. Whip egg white in a large bowl with a whisk until very frothy, then mix in nuts. Sprinkle in sugar, curry, cloves, ginger, cayenne, salt and pepper; toss to coat. Spread mixture on parchment-lined baking sheet; cook 45 minutes, stirring at 15 minute intervals. When dry and aromatic, remove from oven. Stir nuts to loosen, then cool. Store in an airtight container.

Tangerine Passion Cocktail with Cranberry Swizzle Sticks

The elegant bowl shape of the coupe glass was the top choice for champagne in 17th century France, and even more popular for prohibition-era cocktails. Martini glasses are an excellent substitute. Alizé Gold Passion liqueur is an infusion of premium French Cognac with passion fruits. It blends well in equal parts with champagne. Likewise, Red Passion blends well with champagne or red wine.

1 Cranberry Swizzle Stick (recipe below)
2 tablespoons (1 ounce) Alizé Gold Passion or Alizé Red Passion (with cranberry juice)
1 tablespoon Grand Marnier liqueur
3 tablespoons fresh tangerine juice or orange juice
1 tablespoon fresh-squeezed lemon juice
2 tablespoons (1 ounce) brut champagne or sparkling wine
1/2 frozen orange slice, if desired

Combine ingredients in an ice filled cocktail shaker, except for Cranberry Swizzle Stick, champagne and orange slice. Shake vigorously, then strain drink into a chilled coupe glass. Top with champagne, then add orange slice and swizzle stick. Serve immediately.

Cranberry Swizzle Sticks

Reserve leftover flavored syrup in this recipe for bar drinks and other uses. If superfine sugar isn’t available, make it by grinding granulated sugar in a blender. The sugar-spiced cranberries make an addictive holiday snack.

2 cups sugar
2 cups water
1/2 piece cinnamon stick
2 cups fresh cranberries
3/4 cup superfine sugar

In a saucepan on low heat, barely simmer sugar, water and cinnamon stick; stir until sugar dissolves. Don’t boil. Remove from heat and stir in cranberries. Pour into a medium bowl and cool. Discard cinnamon stick; chill cranberries in syrup overnight. Drain cranberries, reserving syrup, then coat evenly in fine sugar. Dry on a baking sheet about 2 hours. To make each swizzle stick, spear 3 sugared cranberries on a decorative holiday pick. This can be done a couple of hours ahead.