Bacon Sage Potato Pancakes

Bacon Sage Potato Pancakes

Adapted from Sunny Anderson – Food Network

In addition to the stuffed mushrooms, this is the other “sunny” spot in my Christmas Eve debacle (besides the fist sized shrimp cocktail)!!!  The only issue I had with the pancakes, is they are a bit labor intensive (especially when you are preparing several other appetizers) and I did want to fry them right before quests arrived, so it was a balancing act.  I may take the advice of other “mavens from latkes” and cook them ahead of time and crisp them up right before serving.  These were great the next day after 15 minutes in the oven.  The addition of bacon and sage is a welcome change to traditional latkes.

• 4 slices of bacon, diced
• 4 potatoes, peeled and quartered
• 1 onion, quartered
• 3 garlic cloves
• 6 sage leaves, finely chopped
• 2 eggs
• 4 tablespoons flour
• salt and pepper
• vegetable oil for frying

In a large cast iron (or heavy skillet) over medium heat, cook bacon until crispy. Remove and drain on paper towels.

Discard bacon fat.

In food processor (fitted with large grater attachment), push potato, onion and garlic through grater.

Place mixture onto cheesecloth (triple ply) and wring out excess liquid over sink.

You really need to do this well. I didn’t do it good enough the first time and

ended up having to squeeze each pancake before frying.

Place mixture into large bowl.

Mix in eggs, sage, flour, cooked bacon, salt and pepper.

Fill skillet with 1/4 inch of oil and heat until it ripples. Once the oil is heated, form potato cakes (squeeze to remove any lingering excess water) into 3 inch diameter and carefully add to pan. Continue forming pancakes and placing them in skillet. Cook until crisp and nicely browned, pressing down to flatten – about 2-3 minutes per side. Remove to paper towel lined plate. Keep warm in 275 degree oven while cooking remaining pancakes.

Serve with creme fraiche.

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Sausage Stuffed Mushrooms

Stuffed Mushrooms

Adapted from Ina Garten

Thank goodness Christmas is over.  I had this great idea about making several appetizers instead of dinner for Christmas Eve.   I was so exhausted tyring to juggle preparation and serving, that I could barely open presents - but I managed to muster up some energy to do so!!!    But seriously, I only made a few appetizers and we only had five people –  I am such a whimp.  I can firmly say that “catering” is not in my future.   There were two highlights of the evening – the bacon sage potato pancakes (a post for a later date) and these stuffed mushrooms.  I get very excited when I see mascarpone in a recipe!!!  I only wish I had made more and skipped the pathetic onion tart, which required me to caramelize onions for two hours and made more mushrooms!!! 

• 16 extra large white mushrooms
• 5 tablespoons olive oil
• 3 tablespoons Marsala wine
• 3/4 pound sweet Italian sausage (casings removed)
• 6 scallions, white and green parts (minced)
• 2 garlic cloves (minced)
• 2/3 cup panko bread crumbs
• 5 ounces mascarpone cheese
• 1/3 cup fresh grated Parmesan cheese
• 2 ½ tablespoons minced parsley leaves
• salt and pepper

Preheat oven to 325 degrees.

Remove stems from mushrooms and finely chop – set aside. Place mushroom caps in a shallow bowl and toss with 3 tablespoons olive oil and Marsala – set aside. I actually tossed them directly in the baking dish I used.

Heat remaining 2 tablespoons olive oil in medium skillet over medium heat. Add sausage, crumbling it as it cooks – about 8-10minutes, stirring frequently.

Add chopped mushrooms stems and cook 3 minutes. Stir in scallions and garlic and cook for 2-3 minutes, stirring occasionally. Add panko crumbs, stirring to combine. Add mascarpone cheese and continue to cook until mascarpone has melted and …

is creamy.

Off heat, stir in Parmesan cheese, parsley (I cheated and used dried parsley), and season with salt/pepper. Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in baking dish so they snugly fit in a single layer.

Bake for 50 minutes, until tops are browned and crusty.

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Gruyere-Walnut Crisps

Gruyere-Walnut Crisps

Adapted from Bon Appetit

This recipe was in a recent Bon Appetit and sounded delicious and not too difficult to make.  I have never made crackers so I was a bit intimidated, but everything came together easily.  It made a lot a mountain of crackers and next time, I will freeze one of the logs to use later.   Since I thought they were pretty rich, a few go a long way.  Serving them with an antipasto platter (Bon Appetit tip) was perfect and a great balance with the cracker.  They are also great with a glass of champagne.

• 3/4 cup unsalted butter (1 1/2 sticks) – room temperature
• 12 ounces Gruyere cheese – finely grated
• 1 teaspoon salt
• 2 cups (plus tablespoon) all-purpose flour
• 1 cup chopped toasted walnuts

Using electric mixer, beat butter in bowl until smooth.

Beat in cheese and salt.  Add flour and walnuts and beat just until dough comes together, adding teaspoons of water if dry.

Divide in half. Roll each half into 14 inch log.

Wrap in plastic and chill until firm – at least four hours – Can do 2 days ahead.

You can freeze them at this point – just wrap thoroughly.

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Cut logs crosswise into 1/4 inch slices. Place on baking sheet ½ inch apart.

Bake until deep golden brown – about 20 minutes (mine took 25 minutes).

Transfer to rack to cool.

Serve with antipasto platter or by themselves.

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Baked Chicken Meatballs

Baked Chicken Meatballs

Adapted from Gourmet 

I’m not a fan of ground turkey. I don’t like turkey meatballs, I don’t like turkey meatloaf, I don’t like turkey burgers – I pretty much don’t like ground turkey anything!!  I know people say you can’t tell the difference.  I beg to differ - I have never tried anything with ground turkey that tasted anything remotely like ground beef.   However, when I saw this recipe in Gourmet using ground chicken, it looked so good and I thought I would give it a shot.  I didn’t hold out too much hope – how different could there be between ground turkey and ground chicken?  Apparently, a lot because these turned out terrific – surprisingly flavorful with great consistency – good enough for company!!!

• 3 slices Italian bread – torn into pieces (1 cup)
• 1/3 cup milk
• 3 ounces pancetta – finely chopped
• 1 small onion – finely chopped
• 1 small garlic glove – minced
• 2 tablespoons extra virgin olive oil – divided
• 1 large egg
• 1 pound ground chicken
• 3 tablespoons chopped Italian parsley
• 2 tablespoons tomato paste – divided

Preheat oven to 400 degrees

Soak bread in the milk for about 4 minutes.

Heat 1 tablespoon of oil in a 10 inch skillet. Add pancetta, onion, garlic and ½ teaspoon of pepper and salt and cook for 6-8 minutes until onion is softened. Cool slightly.

 

Squeeze bread to remove excess milk and discard milk. In a large bowl, lightly beat egg, then combine chicken, pancetta mixture, bread, parsley and 1 tablespoon of tomato paste.

Form 12 meatballs and arrange on a sheet pan.

In a small bowl, stir together remaining tomato paste and olive oil.

Brush over meatballs.

Bake in upper third of oven for about 20-25 minutes.

These are incredible on their own, or served with garlic bread or even in a sandwich with melted mozarella on top!! 

You can also form 48 small meatballs and serve as appetizers, inserting a toothpick in each one, but I would cut the cooking time in half (at least).

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